Korean Zucchini Pancakes
- Vegetable recipes
- Low calorie
- Vegetarian
- Easy recipes
Korean cuisine includes hundreds of savoury pancakes with all kinds of vegetables, legumes, seafood and meat. They are served as an appetizer or snack, or with rice at mealtimes.
Ingredients
- 1-1/2 lbs (750 g) zucchini, shredded
- 4 eggs
- 1 tbsp (15 mL) sesame oil
- 1/2 cup (125 mL) all-purpose flour
- 3/4 tsp (4 mL) salt
- 1 carrot, shredded
- 5 green onions, julienned
- 1/4 cup (60 mL) vegetable oil
- 4 red and/or green hot peppers s, thinly sliced
- Dipping Sauce:
- 1/4 cup (60 mL) soy sauce
- 4 tsp (20 mL) rice vinegar
- 1 tbsp (15 mL) toasted sesame seeds
- 2 tsp (10 mL) sesame oil
- 2 cloves garlic, minced
- 1 green onion, minced
- 1/4 tsp (1 mL) black pepper
Preparation
Dipping Sauce: Mix together soy sauce, vinegar, sesame seeds and oil, garlic, onion and pepper.
In potato ricer or colander, squeeze out as much liquid from zucchini as possible. In large bowl, whisk eggs with sesame oil, flour and salt until smooth. Mix in zucchini, carrot and onions.
In large skillet, heat oil over medium-high heat; add about 1/3 cup/75 mL of the zucchini mixture, pressing into pancake about 1/3-inch/8 mm thick. Sprinkle with hot peppers, pressing into surface. Repeat with remaining pancakes. Fry, in batches, until golden on bottom, turning once, about 6 minutes. Serve with Dipping Sauce.
Makes 12 pancakes.
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