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.