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Prep time
15 minutes
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Cook time
15 minutes
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Makes
2 large pancakes
Author Notes
This is a super easy side dish (banchan) that I like slapping together when I'm lazily putting together dinner. I typically serve this as a side dish next to rice and kimchi and whatever else we have on hand but it also makes a great appetizer. —Rach Kim
Ingredients
- Zucchini Pancakes
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1
medium zucchini
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1/2
sweet onion
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1
egg
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1/2 teaspoon
salt
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1/2 cup
flour
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2 tablespoons
oil (neutral oil like canola)
- Dipping Sauce
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1
scallion, chopped
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2
Thai chilis, sliced
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1
clove garlic, minced
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1/4 teaspoon
Korean hot pepper flakes (gochugaru)
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1 tablespoon
soy sauce
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1/2 teaspoon
rice wine vinegar
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1/4 teaspoon
sesame oil
Directions
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Grate the zucchini and onion into a bowl.
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Add the egg, salt, and flour to the grated zucchini and onion and mix together with a fork until the batter just comes together.
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Heat a large skillet (I like to use a 10" frying pan) over medium heat. Add in 1 tablespoon of oil.
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When the pan is hot, spoon in half of the batter and use a spoon to spread it out. Cook for 2 to 3 minutes until golden and then flip. Cook another 2 to 3 minutes on the second side until golden.
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Add more oil to the pan (another 1 tablespoon) and form the remaining batter into a second pancake and repeat step 4.
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To make the dipping sauce, mix all of the ingredients together.
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Stack the two pancakes and cut into wedges (using a knife or a pizza cutter). Serve alongside the dipping sauce.
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