Hobak Jeon (Korean Zucchini Pancake)

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   1.

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   Slice up zucchini into thin discs (the thinner the better!)

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   and slice the discs into thin strips.

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   I admit, this takes awhile.

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   You could probably use some sort of machine for this that I dont own.

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   2.

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   Make the batter Place flour, salt and the egg into a medium sized bowl.

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   Add 1 cup of water and stir.

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   Continue adding water until you get a runny batter (this will depend on your personal preference, I usually add almost the entire two cups as I like these pancakes really thin) Add the zucchini and mix in.

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    3.

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    Heat up your skillet or frying pan to medium heat with a good glug of canola oil.

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    You should make sure to have enough oil to cover the pancake once you flip it as well.

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    4.

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    Using a ladle, pour in some batter.

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    Cook for a couple of minutes, then flip over and continue cooking until both sides are browned and crispy.

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    Cut into wedges and eat with soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.