This Korean Zucchini pancake recipe is super easy and the ingredients are universal, which you might already have in the kitchen. A tasty, spicy breakfast on special days.
1tablespoongreen chili pepperchopped/green bell pepper/
1tablespoongarlicminced
1tablespoonscallionminced
Instructions
For dipping sauce
In a small mixing bowl, add sesame oil, soy sauce, rice vinegar, chopped green chili pepper, minced garlic, and scallion.
Stir until all the ingredients are combined well. And set aside.
For pancake
Wash and clean zucchini and grate.
In a mixing bowl, add all-purpose flour, corn starch, water, and salt.
Whisk it until everything blends together well.
Add grated zucchini.
Combine it as well with the batter.
Heat pan in lower-medium heat. Pour or scoop the batter on to the griddle. Cook until it becomes golden brown on both the sides.
Serve hot with the dipping sauce.
Notes
To make this Korean pancake more authentic, drizzle few drops of sesame oil while cooking over the pan.Korean dipping sauce tastes more original, but if maple syrup also suits to serve.