Zucchini Pancakes/Zucchini Pancakes
This is a favorite food at the time of the Harvest Moon Festival, Ch’u-sok, but it is served whenever zucchini is available.
– 1 small zucchini; ½ red bell pepper
– 2 green onions; 1 tsp. vegetable oil
– ½ tsp. sesame oil; 1 c. water
– 1 egg; 1 c. flour
– ½ tsp. salt
– 2 tsp. vegetable oil for frying
– Quick dipping sauce.
Cut zucchini and red pepper into matchsticks 1½ inches long. Slice green onions diagonally.
In a small skillet, heat 1 tsp. vegetable oil. Add zucchini, red pepper, and onions and stir-fry 1 minute. Sprinkle with sesame oil. Remove from heat and let cool.
Place the water, egg, flour, and salt in a medium bowl. Beat with wire whisk or egg beater. Batter should be fairly thin.
Stir cooled vegetables into batter.
Heat 1 tsp. vegetable oil in 8-inch skillet. Pour in half the pancake batter. Turn and tilt the pan so that the batter covers the pan evenly. Cook over medium heat 3 to 4 minutes, or until golden. Using a spatula, turn the pancake and cook another 2 to 3 minutes, until golden on the bottom.
Repeat with second half of batter. Cut each pancake into 8 pieces. Serve with quick dipping sauce.
Food: Zucchini Pancakes/Zucchini Pancakes