pepperbowl.com

Korean zucchini pancakes

Enjoy a delicious and simple Korean Zucchini pancake for breakfast or a special occasion. Made with grated zucchini, all-purpose flour, and a flavorful dipping sauce.

1 cup all-purpose flour 3 tablespoons corn starch ½ cup water 1 cup grated zucchini 1 tablespoon vegetable oil for drizzling ½ teaspoon salt

INGREDIENTS

For the dipping sauce: 1 tablespoon sesame oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon chopped green pepper 1 tablespoon minced garlic 1 tablespoon minced scallion

INGREDIENTS

In a small mixing bowl, combine sesame oil, soy sauce, rice vinegar, chopped green chili pepper, minced garlic, and scallion. Set aside.

STEP 1

1

Wash and grate zucchini. Whisk together flour, corn starch, water, and salt. Add grated zucchini, mix well.

STEP 2

2

Heat a pan on lower-medium heat and pour or scoop the batter onto the griddle. Cook until golden brown on both sides.

STEP 3

3

Serve the Korean zucchini pancake hot with the prepared dipping sauce.

STEP 4

4

1. Use a non-stick pan for better results.  2. Make sure to squeeze out excess water from zucchini.

COOKING TIPS

1. Use a non-stick pan for better results.  2. Make sure to squeeze out excess water from zucchini.

BEST TO ENJOY WITH

Swipe up for full recipe

Some handpicked for you!!