1
Trim both ends of the zucchini and slice it into thin strips.
Zucchini and Potato Pancake
A recipe for crispy and chewy pancakes made with julienned potatoes and zucchini.
KoreanSide Dish
📝 11 steps
What You'll Need
Potato2
Zucchini1
Carrot1/4
Onion1/4
Cheongyang Chili Pepper2
Pancake Mix5 tbsp
Frying Mix3 tbsp
Salt1/3 tbsp
Water100mL
Red Chili Pepper1 tbsp
Minced Garlic0.5 tbsp
Soy Sauce3 tbsp
Maesil-cheong (Plum Extract)2 tbsp
Vinegar1 tbsp
Red Chili Powder1 tbsp
Sesame Seeds1 tbsp
Instructions
2
Thinly slice 1/4 of an onion.
3
Julienne a small amount of carrot.
4
You can omit the 2 Cheongyang chili peppers if you don't like spicy food, but slice them in to add a hint of heat.
5
Do not rinse the sliced potatoes in cold water; add them directly to a bowl.
6
Add 5 tbsp of pancake mix for crispiness and mix in 3 tbsp of frying mix.
7
Add 1/3 tbsp of salt to the batter with the potatoes, zucchini, and carrots, and mix evenly.
8
Add 100mL of water and mix the batter.
9
Once the pan is heated, drizzle about 2 tbsp of oil in a circle.
10
Over medium heat, spread the potato pancake batter into the pan in bite-sized portions, shaping them as you fry.
11
Make a dipping sauce by mixing 1 tbsp of Cheongyang chili pepper, 0.5 tbsp of minced garlic, 3 tbsp of soy sauce, 2 tbsp of plum extract, 1 tbsp of vinegar, 1 tbsp of red chili powder, and 1 tbsp of sesame seeds.