★★★★★ 1 vote5
3 cjulienned zucchini (i sometimes grate mine)
4 Tbspoil for frying....as needed
How to Make Hobakjeon (squash pancake--Korean)
- Combine zucchini, water, flour and salt in bowl.
- 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.
- 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.
- 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.