Korean zucchini pancakes
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.
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
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
Make the dipping sauce by combining sesame oil, soy sauce, rice vinegar, green chili pepper, garlic, and scallion in a bowl. Set aside.
Use a whisk to thoroughly combine all the ingredients together for a smooth consistency.
Heat a pan, drizzle with vegetable oil. Scoop batter onto pan, cook until golden brown on both sides.
Serve the zucchini pancake hot with the dipping sauce.
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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