Korean Zucchini Vegetable Pancakes
600g – 700g zucchini (or courgette, depending on where you live)
2 tsp salt
2 carrots, grated
1 large onion
2 cups plain flour
2 large eggs
2 – 3 cups water
Salt and pepper, to taste
Dipping sauce ingredients
4 tbsp soy sauce
2 tbsp rice wine vinegar
** Optional: 1 tsp gochugaru (Korean chilli flakes)
1. Top and tail your zucchini, then slice it into rounds about 54-mm thick. Then proceed to slice the rounds into batons 4-5mm wide.
4. Add the flour and whisk in till thoroughly incorporated, then add the water gradually, ensuring that you whisk well after each cup addition. Once the batter reaches the consistency of thin pancake batter (thin but not watery), add the strained zucchini and mix in.
When you pour in the batter, it should be no more than about 3-4mm thick at most in the pan. Feel free to spread the vegetables out into an even layer with a spoon to ensure even thickness and cooking.
Once the bottom of the pancake is browned and the top is dry and set, carefully flip it over and cook till the top layer is also browned, then set aside on a paper towel to drain.
It’s best to serve these pancakes freshly made and while still warm as this is when the flavour and texture is best! However, they can be made a day or two ahead of time and briefly reheated in a frying pan if you need a quick bite to be ready before time!
As for the dipping sauce, you can mix this up and keep it in a glass jar for a few weeks in the fridge, simple as that