Crispy Onion Pancakes

Cut 1 large red onion in half.

Add 1 tablespoon of salt to a bowl of water and stir it until dissolved.

Let the 2 onion halves soak in the salt water for 2 minutes. This helps reduce tears when cutting.

Remove the onion halves from the water and dice one half of the onion into small pieces. Reserve the other half for rings.

Crack 4 large eggs into a bowl.

Pour the beaten egg mixture into the bowl with the diced onion.

Add 0.25 cup of diced carrots, 0.25 cup of diced ham, 2 tablespoons of chopped green onions, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of all-purpose flour to the mixture.

Mix all the ingredients thoroughly until well combined.

Give your pan a good oiling with 2 tablespoons of cooking oil, spreading it evenly.

From the remaining half of the red onion, separate a few onion rings and place them in the oiled pan.

Pour the prepared batter into each of the onion rings in the pan. Sprinkle with black sesame seeds.

Cook over low heat until the onion pancakes are golden brown and crispy on both sides.