Celery Leaf Pancake recipe - ingredients, nutrition and when to eat it
Celery leaf pancakes are made by coating celery leaves in batter and pan-frying them until golden.
Celery leaf pancakes are made by coating celery leaves in batter and pan-frying them until golden. Their crisp edges pair well with celery’s fresh, fragrant flavor. They make a nice side for a simple lunch or a snack when you’re a little hungry.
Vegetables · 15 minutes to cook
Nutrition (per 254g serving): 416.7 kcal · protein 12.9g · carbohydrate 47.3g · fat 19.2g · sodium 523.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake off excess water from the leaves so the batter doesn’t get too thin.
Tips: Spread the batter in a thin layer for crisp edges.
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Ingredients (1 serving)
- Celery leaves — 40 g
- Korean pancake mix — 0.5 cup
- Egg — 1 pc
- Water — 0.4 cup
- Cooking oil — 1 Tbsp