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Dinah Surh's Korean String Bean Pancakes

One of the finalist's recipes in Rachael's "Ten Ingredient Challenge"

Ingredients

1 cup all-purpose flour
1/2 to 3/4 cup of ice water
1 whole egg
1/4 cup Parmigiano Reggiano cheese, grated
3 pieces cooked bacon, crumbed into quarter-inch pieces
1 cup fresh string beans, tops removed and cut on a bias into 1-inch pieces
1/2 cup shiitake, portobello, or button mushrooms, chopped
Vegetable oil, for frying
For Korean Dipping Sauce:
1/3 cup tamari
1 clove garlic, minced
1 teaspoon lemon juice
2 teaspoons white sugar
A pinch ground black pepper
A pinch red pepper flakes

Recipe Categories:

Yields: 4 servings

Preparation

In a medium-size mixing bowl, combine the flour, ice water, and egg into a thin crepe-like batter. Add the grated cheese, crumbled cooked bacon, cut string beans, and chopped mushrooms and stir to combine.

Heat a nonstick skillet over high heat with the vegetable oil. Using a small ladle, pour the pancake batter into the skillet -- make sure you scoop some of the vegetables into each pancake. Cook until light golden brown, about 2 minutes on each side. Drain on a baking sheet or plate lined with paper towels.

While the pancakes are cooking up, prepare the dipping sauce: Combine the tamari, garlic, lemon juice, sugar, pepper and red pepper flakes in a small bowl. Mix well to combine.

Serve pancakes with the Korean Dipping Sauce on the side.