Baby Squid Pancake recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with baby squid coated in Korean pancake mix and pan-fried with garlic chives until golden.
These savory pancakes are made with baby squid coated in Korean pancake mix and pan-fried with garlic chives until golden. They’re savory on the outside and pleasantly chewy inside, making them a lovely fit for a spring evening or a rainy-day meal.
Seafood · 20 minutes to cook
Nutrition (per 300g serving): 477.5 kcal · protein 28.8g · carbohydrate 47.5g · fat 18.4g · sodium 915.6mg
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: Pat the baby squid dry so the batter doesn’t get watery and the edges turn out crispier.
Tips: Spread the batter thinly in the pan to make sure the squid cooks through.
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Ingredients (1 serving)
- Baby squid — 100 g
- Korean pancake mix — 0.5 cup
- Garlic chives — 0.5 handful
- Egg — 0.5 pc
- Water — 0.3 cup
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp