(Korean-Style) Zucchini Pancakes

I have an updated recipe (with prettier photos and easier-to-follow directions) if you're interested.

This is one of the easiest recipes ever.

Start with half a zucchini, grated.

Cut up a sweet onion (1/4 of an onion) so the pieces are similar to the grated zucchini.

Add in 2/3 cup of flour, 1 egg, 1/4 teaspoon salt, and 1/2 cup of water and stir until the batter is just combined. It should be really chunky and have a thick consistency (think melted ice cream).

I use a tiny nonstick frying pan (the same one I use to make crepes), add a tiny bit of oil, just to help the pancake brown, and add in about 1/3 cup of batter into the center of the pan. Since it's so thick and chunky, you'll have to use a spoon to spread the batter around evenly into a nice, even cake.
Let it cook on the first side for about two minutes until you can see that the batter is setting. You'll notice spots where the dough is cooked and sort of translucent. You can peek underneath to see if it's golden brown.
Flip and cook on the second side for another minute and serve!

If you'd like, you can make a dipping sauce with a bit of soy (two tablespoons), sesame oil (just a few drops), rice wine vinegar (1/4 teaspoon - you can use any clear vinegar), and sesame seeds.

You could also substitute the zucchini and onions with chopped up scallions, or shredded up fake crab, or anything else that sounds like it would be good in a pancake.



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