hobakjeon (squash pancake--korean)
(1 rating)
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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.)
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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
5 Min
Ingredients For hobakjeon (squash pancake--korean)
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3 cjulienned zucchini (i sometimes grate mine)
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1 cflour
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1 cwater
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1 tspsalt
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4 Tbspoil for frying....as needed
How To Make hobakjeon (squash pancake--korean)
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1Combine zucchini, water, flour and salt in bowl.
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2Heat 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.
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3Fry 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.
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4Remove 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.
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