Korean-Style Zucchini Pancakes

Zucchini Pancakes

• 1 medium zucchini
• 1/2 sweet onion
• 1 egg
• 1/2 teaspoon salt
• 1/2 cup flour
• 2 tablespoons oil (neutral oil like canola)

Dipping Sauce

• 1 scallion, chopped
• 2 Thai chilis, sliced
• 1 clove garlic, minced
• 1/4 teaspoon Korean hot pepper flakes (gochugaru)
• 1 tablespoon soy sauce
• 1/2 teaspoon rice wine vinegar
• 1/4 teaspoon sesame oil

1. Grate the zucchini and onion into a bowl.
2. Add the egg, salt, and flour to the grated zucchini and onion and mix together with a fork until the batter just comes together.
3. Heat a large skillet (I like to use a 10" frying pan) over medium heat. Add in 1 tablespoon of oil.
4. 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.
5. Add more oil to the pan (another 1 tablespoon) and form the remaining batter into a second pancake and repeat step 4.
6. To make the dipping sauce, mix all of the ingredients together.
7. Stack the two pancakes and cut into wedges (using a knife or a pizza cutter). Serve alongside the dipping sauce.