Zucchini Pancake, Korean Style

1. 1

   mix flour, water and miso a let sit for 15 minutes.

2. 2

   add oil to cast iron pan (only the best) and sautee zucchini on medium high heat - try to keep them lined up but not critical. add green onion.

3. 3

   add batter and tip pan to ensure even spread over and around zucchini - shake pan a bit.

4. 4

   don't touch. leave until you can see the batter cooked through at the edges, swirl pan to loosen

5. 5

   turn (or flip) and press down with spatula and cook until brown on bottom.

6. 6

   flip once more, let crisp up

7. 7

   turn onto cutting board, cut into squares and serve with soy dipping sauce or hot sauce. Serve with Rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.