Hobakjeon (squash pancake--Korean)

Hobakjeon (squash Pancake--korean)

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MaryAnn Miller

By
@gramofgreatest

This is a verstile recipe. I have added Old Bay Seasoning for a crabcake flavor. (I took this off a site on the internet but didn't remember which one.)

Rating:

★★★★★ 1 vote

Serves:
depends on the size that is made
Prep:
30 Min
Cook:
5 Min

Ingredients

How to Make Hobakjeon (squash pancake--Korean)

Step-by-Step

  1. Combine zucchini, water, flour and salt in bowl.
  2. Heat 2 Tbsp. oil on high (medium) heat. Roll and tilt pan to ensure oil is coating the bottom of pan. Spread succhini mixture evenly into the pan with a spoon.
  3. Fry for a few minutes and peak underneath the pancake making sure it is browning. Using a pancake turner flip over to cook the other side to desired crispness. Make sure there is oil enough in pan when flipping.
  4. Remove to plate. Salt and pepper to taste. I like to serve with sour cream.


    You can add just any seasoning you like. It can also be made into a dessert with different additions.

    Make several small ones to serve individually.

Printable Recipe Card

About Hobakjeon (squash pancake--Korean)

Course/Dish: Vegetables
Other Tag: Quick & Easy
Hashtag: #zucchini



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