Zucchini pancake (side dish)

Delicious and healthy side dish. You can make these zucchini pancakes simply with zucchini, but I like to throw in thinly sliced sweet onion and some colorful peppers. You can put any veggies you like.

These zucchini pancakes are a traditional Korean dish called Hobakjeon, that is served with spicy soy sauce. But you can use regular soy sauce too.

Good luck and enjoy 😉

Ingredients:

• 1 large Korean zucchini, or 2 small zucchini 
• 1/2 tsp sea salt
• freshly ground peppercorns (I like to put some Korean red pepper flakes too. Gochugaru)
• 1 egg
• 2 tbsp diced or thinly sliced any peppers (red, green, or hot chilly pepper)
• 1/4 thinly sliced red onion
• 1/2 cup Korean pancake mix, Buchimgaru (or flour)
• canola oil for frying
• sesame seeds for garnishing
• 1,2 tbsp water  (If the batter is a too thick mix in 2 to 3 tablespoons of water) or use the water from the zucchini  
• soy sauce for dipping 

(Korean Zucchini works best but Italian zucchinis are a good substitute)

Directions: 

1. Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside. 
2. Add the egg, and pancake mix to the zucchini and onion, peppers and season with some freshly ground pepper and red pepper flakes mix together with a fork until the batter just comes together.
3. Heat a large skillet over medium heat. Put 1 or 2 tbsp oil. Add a spoonful of the batter to the pan, press and cook until the bottom turns golden brown and crispy.  Flip the other side and cook until golden browned.
4. Doesn’t this look amazing? Be sure to add more oil after turning it over. You simply cannot achieve this lovely golden brownness without using a good amount of oil.  Repeat the process with the remaining batter. Sprinkle with some sesame seeds and serve with spicy sauce or soy sauce. Or just eat with your food.

Enjoy 😉