zucchini pancakes
Author: 
Serves: 2
 
Ingredients
  • 603g zucchini (skin on; ~2 large zucchinis)
  • 1 tsp salt
  • 1.5 cup oat flour
  • 1.5 tbsp cornstarch
  • 1 tsp chicken powder / chicken / vegetable bouillon
  • 1 egg
  • 1 cup water + 4 tbsp water
  • Oil/cooking spray
  • Sauce:
  • 1 tbsp vinegar
  • 2 tbsp low sodium (or 1 tbsp regular soy sauce)
  • ½ tsp gochugaru (Korean chili flakes)
  • 1 green onion, thinly sliced
Instructions
  1. Julienne zucchini (we recommend chopping my hand instead of grating to maintain the texture)
  2. Add in salt. toss and set aside for 15 mins.
  3. After 15 mins, using a cheesecloth, or your hands, squeeze all the excess water out of the zucchini. Squeezing out water will help your pancake stay chewy and crispy as possible.
  4. Mix all the ingredients together except the water. Start with 1 cup of water and gradually add as batter thickens .
  5. Heat a non stick pan, spray a thin layer of oil. Depending on the size of your pan, ladle ⅓ - ½ the batter into the hot pan and spread evenly. (may need less if you have small pan). Let the pancake cook on side under slow and low heat. Flip the pancake and cook until both sides are slightly brown and crispy.
  6. Mix together the ingredients for the sauce. Serve with warm pancake!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2022/07/17/gluten-free-korean-zucchini-pancakes-made-with-oat-flour/