Hobak Jeon Korean Zucchini Pancake - zucchini

Method

• 1.
• Slice up zucchini into thin discs (the thinner the better!)
• and slice the discs into thin strips.
• I admit, this takes awhile.
• You could probably use some sort of machine for this that I dont own.
• 2.
• Make the batter Place flour, salt and the egg into a medium sized bowl.
• Add 1 cup of water and stir.
• Continue adding water until you get a runny batter (this will depend on your personal preference, I usually add almost the entire two cups as I like these pancakes really thin) Add the zucchini and mix in.
• 3.
• Heat up your skillet or frying pan to medium heat with a good glug of canola oil.
• You should make sure to have enough oil to cover the pancake once you flip it as well.
• 4.
• Using a ladle, pour in some batter.
• Cook for a couple of minutes, then flip over and continue cooking until both sides are browned and crispy.
• Cut into wedges and eat with soy sauce.