Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Korean Zucchini Pancakes
1 1/2-lb zucchini, shredded
1-tbsp sesame oil
1/2-cup all-purpose flour
3/4-tsp salt
1-carrot, shredded
5-green onions, julienned
1/4-cup vegetable oil
4-red and/or green hot peppers, thinly sliced
Dipping Sauce
1/4-cup soy sauce
4-tsp rice vinegar
1-tbsp toasted sesame seeds
2-tsp sesame oil
2-cloves garlic, minced
1-green onion, minced
1/4-tsp black pepper

Dipping sauce:
Mix all seven ingredients together

In a potato ricer or colander, squeeze out as much liquid as you can from zucchini
In a large bowl, whisk eggs with sesame oil, flour, and salt until smooth
Mix in zucchini, carrots and onions
In a large skillet, heat oil over medium-high heat
Add about 1/3-cup of zucchini mixture and press into pancake about 1/3-inch thick
Sprinkle with hot peppers and press 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