Zucchini Pancakes/Zucchini Pancakes


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.


Step 1:
Cut zucchini and red pepper into matchsticks 1½ inches long. Slice green onions diagonally.

Step 2:
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.

Step 3:
Place the water, egg, flour, and salt in a medium bowl. Beat with wire whisk or egg beater. Batter should be fairly thin.

Step 4:
Stir cooled vegetables into batter.

Step 5:
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.

Step 6:
Repeat with second half of batter. Cut each pancake into 8 pieces. Serve with quick dipping sauce.

Food: Zucchini Pancakes/Zucchini Pancakes

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