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–+ servings
zucchini-pancake-in-pan

Korean Zucchini Pancakes.

Joanne Molinaro
Make Korean savory pancakes using zucchini!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Korean
Servings 8 pancakes

Ingredients
  

  • 1 medium zucchini, julienned
  • 1 cup all purpose flour
  • 1/4 cup potato starch
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 cup vegetable broth
  • 2 tbsp vegetable oil

Instructions
 

  • In a bowl, mix together zucchini, flour, potato starch, soy sauce, garlic powder, and vegetable broth. This should create a fairly thick batter, but if it's too thick, add a tablespoon of vegetable broth until it reaches the desired consistency.
  • Add a little oil to a non-stick skillet over medium heat. Then spoon about 1/4 cup of the batter onto the pan, shaping it into a rough circle, about 4-inches in diameter. Let it cook for about 2 minutes before flipping and cooking for an additional 2 minutes.
  • Serve with dipping sauce or by themselves. These can be stored in an airtight container in the refrigerator for up to 3 days.
Keyword korean pancakes, Korean zucchini pancakes, savory pancakes, zucchini pancakes
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