Korean Pancakes with Sauce

To prepare a delicious and healthy snack, choose fresh, young zucchini that do not have large seeds or a woody texture. It is important to wash them well under a stream of cold water to remove dirt or impurities. After cleaning them, dry them with a clean towel and use them with the skin on, as it contains many nutrients and contributes to the final texture. Cut the zucchini into thin slices, about 1.5 - 2 mm thick, then cut these slices into sticks the size of matchsticks.

In a bowl, prepare a mixture of flour, salt, pepper, and water, which you add gradually to avoid lumps. Mix this mixture until you achieve a uniform composition that coats the zucchini well. Heat a non-stick pan, greasing it with a little oil to prevent sticking. Then, place about 2-3 heaping tablespoons of the zucchini mixture in the middle of the pan. Use the back of a spoon to gently press the mixture, spreading and leveling it to achieve a round shape. Let it cook for 2-3 minutes, then carefully flip the "pancake". If you notice it is not browned enough, you can flip it again after the other side turns golden. After you finish cooking all the portions, keep them warm to be served immediately.

For the sauce, combine soy sauce with finely chopped onion and chili pepper, and crushed garlic. This combination will add flavor and a spicy taste to the dish. Serve the "pancakes" warm, allowing guests to break pieces off and dip them in the soy sauce, creating an interactive and flavorful culinary experience. These zucchini "pancakes" are ideal as appetizers or snacks, being not only delicious but also full of nutrients. Take advantage of the freshness of seasonal zucchini and enjoy a meal that combines health with the pleasure of taste!

 Ingredients: Pancakes: -about 500 g of tender zucchini -160 g of flour -200 ml of water -salt, pepper, to taste -oil Sauce: -soy sauce (about 50 g) -1 tablespoon finely chopped onion -1 large clove of garlic -1/2 teaspoon chili pepper

 Tags:  onion garlic pancakes pepper flour oil zucchini soy lactose-free recipes vegetarian recipes