Zucchini Pancakes

🧂 Ingredients

• 2.5 Cups Vegetables

  Julienned
• – Zucchini
• – Onion
• – Green Onions
• – Carrots
• – Chili Pepper
• ¾ Cup all-purpose flour
• 1 Tsp Salt
• 1 Tsp Black Pepper

  ground
• ½ Tsp Red Chili Flakes
• 4 Tbsp Cooking Oil
• ¾ Cup Water
• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Gochugaru
• 1 Tbsp Sesame Seeds
• 1 Tbsp Green Onions
• 1 Thai Chili Pepper
• 1 Tsp Sugar

  optional

Instructions

• 1 In a large bowl combine 2.5 cups of julienned vegetables with 3/4 cup of all
  purpose flour, salt, ground black pepper, red chili flakes and combine until all
  vegetables are coated. Then add a little water at a time and form a batter until
  all the water is absorbed. Then set aside for 10 minutes.
• 2 While you wait for the batter to hydrate, combine the soy sauce, rice wine
  vinegar, Red pepper powder, roasted sesame seeds, chopped green onions and thai
  chili pepper to form a dipping sauce.
• 3 In a medium (about 10 inches) skillet over medium heat, add 1 tbsp oil and allow
  it to heat up. Once the oil is hot, add half of the batter, and spread it out
  evenly to form the pancake. Cover the skillet for 30-60 seconds to allow the
  steam to cook the top side while the bottom side crisps up.
• 4 After 60 seconds, flip the pancake over, add 1 tsp of more oil and lift the
  pancake a little to allow the oil to get underneath the pancake so it can crisp
  up.
• 5 Once the bottom of the pancake is crisp turn off the heat and transfer the
  pancake to a wire rack so it can cool off a little allowing the steam to escape
  without the pancake losing its crispness, and the excess oil to drain off.
• 6 Slice it up into pieces, and serve it with the dipping sauce.
• 7 Enjoy 🙂

Nutrition Info