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