Korean Pancakes
I think you will love these Korean pancakes made with grated zucchini. The dipping sauce is heavenly and it's all so easy to make.
Ingredients
- 1 1/2 pounds zucchini, shredded
- 4 eggs
- 1 tablespoon sesame oil
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1 carrot, shredded (optional)
- 5 green onions, julienned
- 1/4 cup vegetable oil
- 4 hot peppers, thinly sliced (optional)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sesame seeds, toasted
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 green onion, minced
- 1/4 teaspoon black pepper
Instructions
- In a potato ricer or colander, squeeze out as much liquid from the zucchini as possible. In a large bowl, whisk eggs with sesame oil, flour and salt until smooth. Mix in zucchini, carrot and onions.
- In a large skillet, heat oil over medium-high heat and add about 1/3 cup of the zucchini mixture, pressing into a pancake about 1/3 inch thick. Sprinkle with hot peppers, pressing into the surface. Repeat with remaining pancakes. Fry, in batches, until golden on the bottom, turning once, about six minutes.
To Make the Dipping Sauce:
- To make the dipping sauce mix together the soy sauce, vinegar, sesame seeds and oil, garlic, onion and pepper. Set the sauce aside while you make the pancakes.
Nutrition
Calories: 123kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 447mgPotassium: 271mgFiber: 1gSugar: 3gVitamin A: 1245IUVitamin C: 33mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!