Kimchi Zucchini Pancakes

This brainchild came about one day when I bought a sh*ttn of zucchini to make zoodles, and then my sister (whom I live with) informed me that she doesn’t like zoodles ? It’s a great way to trick your spouse, child, sibling into getting their vegetables in.

Ingredients (makes ~10-12 small pancakes):

• 1 medium zucchini, coarsely grated, liquid squeezed out
• 1 cup kimchi, roughly chopped
• 1 scallion, greens thinly sliced
• 3/4 cup flour
• 1/4 cup corn starch
• 1 egg
• 1/4 cup water
• 2 spoonfuls of kimchi juice
• 1/2 tsp salt
• 1/4 tsp sugar
• Dipping sauce: soy sauce, sesame oil, rice vinegar, toasted sesame seeds to taste

To Make:

• Mix everything together to form the batter. If the batter looks a little dry at first, let it sit for about a minute. The residual water in the zucchini will come out and help make the batter more wet. If it still looks dry, add more water.
• Heat up oil over medium heat, pan-fry both sides until golden brown. Approximately 3 minutes per side.
• Drain on a piece of paper towel, and serve with dipping sauce.