Korean Zucchini Pancakes
Recipe adapted from Insanity Theory
Yields about 6 pancakes
1 ea. zucchini and yellow squash
2 teaspoon Kosher salt
1 ea. medium onion, peeled and minced
2 cups AP flour
2 large eggs
2 cups water
Salt and pepper, to taste
Cut off the ends of the yellow squash and zucchini, and then slice into 1/4-inch rounds. Then julienne the rounds.
Toss the squash with the salt, and then place into a bowl for about 30 minutes to drain out the water from the squash.
While you’re waiting for the squash to soften, beat the eggs together till combine. Slowly add in the flour and whisk till incorporated. Then add in the water slowly to thin out. You want the mixture to resemble pancake batter. Add in more water or flour accordingly.
Place the shredded squash into a kitchen towel or cloth, and squeeze out the excess water. Add the squash into the batter, discarding the water. Add in the minced onion.
Heat a cast-iron skillet or non-stick frying pan with a tablespoon of olive oil over medium-low heat. Once the oil starts to haze, add in a scoopful (I used a 1/2 cup) of the pancake batter to the pan. Swirl the pan to evenly coat.
Cook the pancake till light brown on one side (about 2-5 minutes, depending on your pan), then carefully flip over using a spatula and finish cooking, about 1-2 minutes. Transfer the cooked pancake onto a paper towel-lined plate, then repeat till all batter is used. Reapply oil as needed. Serve with hot dipping sauce. (I mixed 1 part Sambal 1/2 part soy sauce.)