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Enjoy a delicious and easy-to-make Korean Zucchini Pancake. With universal ingredients and a spicy dipping sauce, it's perfect for a special breakfast.

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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

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

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Make the dipping sauce by combining sesame oil, soy sauce, rice vinegar, green chili pepper, garlic, and scallion in a bowl. Set aside.

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Use a whisk to thoroughly combine all the ingredients together for a smooth consistency.

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Heat a pan, drizzle with vegetable oil. Scoop batter onto pan, cook until golden brown on both sides.

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Serve the zucchini pancake hot with the dipping sauce.

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1. When grating the zucchini, squeeze out any excess moisture. 2. Use a non-stick pan or griddle and cook the pancakes on lower-medium heat.

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Herb roasted potatoes Miso-glazed Brussels sprouts Lemon garlic roasted asparagus Ginger sesame green beans Quinoa salad with citrus vinaigrette

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Swipe up for full recipe

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Some handpicked for you!!

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pepperbowl.com

Korean zucchini pancakes