Well this was good. If you’re like our household, you’re probably still trying to think of ways to eat your truckload of zucchini. This literally took 30 total minutes to make and was delicious. AND we used TWO of our TEN zucchinis sitting on the counter. Winner winner pancake dinner.
There are several variations of Korean pancakes circulating online. Pajeon is a recipe that includes more ingredients like red bell peppers, hot peppers and sweet onion. Another recipe called Haemul Pajeon, includes seafood. Just to mention two. They all look fantastic. I just chose this one because the pictures looked good, it was a simple three veggie pancake that focused on zucchini and it sounded like the perfect match for the dipping sauce I frequently make and love!
Makes two large pancakes that serve 6 portions as an appetizer or 2 portions as an entree
- 1-1/2 C grated zucchini, squeezed of liquid
- 1 tsp Kosher salt, plus more for batter
- 1 C grated orange carrots
- 1/2 C green onion, sliced lengthwise, thin
- 1-2 tsp fresh garlic, minced (the addition of fresh garlic makes this exceptional, so we used 2 teaspoons)
- I C flour
- 3 T corn starch or potato starch
- 1 C cold water
- 1 tsp Kosher salt
- Extra virgin olive oil (or canola, avocado or peanut oil)
- While not listed as an ingredient for Yachaejeon, I had Thai basil in one of the gardens and decided to add some to our second batch. Loved it even more.
- We froze some of our left over cut pancake in ziplock bags. Hoping we can enjoy this later in the fall by simply heating them in a cast iron pan. We’ll see…