Korean Zucchini Pancakes

April 18, 2012 12:41 AM EDT
Korean Zucchini Pancakes
Korean Zucchini Pancakes (Photo: Flickr)

1 zucchini
1 tsp salt
1/2 medium onion
1 cup plain flour
1 egg
1 1/2 cups water
Vegetable oil (canola or soybean oil)

1. Julienne zucchini and put in a bowl.
2. Add the flour, salt, water and mix it well.
3. In a pan, place about 1-2 tablespoons of vegetable oil and spoon the batter on it.
4. Spread the batter to make circular pancake as evenly and thinly as possible.
5. Cook until the edge gets lightly brown, flip and cook until it gets golden brown and crispy.
6. Serve with dipping sauce.

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Dipping sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp chopped onion
1 tbsp chopped green onion

In a small bowl, mix all ingredients. Serve with the pancake.


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