Korean Zucchini Pancake

Ingredients

• Zucchini

  Summer squash, includes skin, cooked, boiled, drained, without salt

  1 ½ cup, sliced or 270g

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  ½ cup or 118g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Julienne a small zucchini. Put 1½ cups of zucchini strips into a bowl.
2. Add ½ cup flour, ½ tsp salt, ½ cup water and mix it well with a spoon.
3. Heat a sauté pan over medium and place about 2 tbsp vegetable oil. Once hot, pour the batter on to the pan.
4. Spread the batter evenly and thinly to make a large circular pancake.
5. About 1 minute later, when the bottom sets firm, add 1 tbsp sesame oil on to the pan, along the edge of the pancake.
6. Tilt and shake the pan so that sesame oil spreads underneath the pancake.
7. Cook another minute until the bottom turns light golden brown and crispy.
8. Note: keep pressing it down with a spoon or spatula while cooking
9. Flip pancake.
10. Add more vegetable oil if you want to make it more crispy. Cook for 1-2 minutes.
11. Transfer the pancake to a large serving plate and enjoy!

Similar Foods

• Korean Zucchini Pancake
• Baked Potato Pancakes