Korean Vegetable Pancakes
Ho Bak Jun
Yield: about 14 (3-inch) pancakes
A delicious Korean side dish traditionally made from sliced zucchini. Here, the zucchini is shredded and mixed with fresh herbs and spices for a more robust flavor. Serve with Sesame Seed Dipping Sauce or tamari sauce.
- 2 zucchini, grated Add to list
- 1 small carrot, peeled and grated Add to list
- 1/2 teaspoon salt Add to list
- 2 green onions, thinly sliced Add to list
- 1 clove garlic, minced Add to list
- 1 teaspoon fresh grated ginger Add to list
- 1 cup spelt flour Add to list
- 3/4 to 1 cup water, as needed Add to list
- 1 teaspoon toasted sesame oil Add to list
- High-heat oil, for frying Add to list
- Sesame Seed Dipping Sauce, for serving Add to list
Combine zucchini, carrots and salt in a colander. Place the colander in the sink and let sit for 15 minutes. Using a clean dish towel, squeeze out as much moisture from the zucchini and carrots as possible (this is easiest done in batches).
Place zucchini, carrots, green onions, garlic, ginger, flour, water and sesame oil in a bowl. Mix just until combined.
Heat oil in a large, heavy skillet over medium-high heat. Drop zucchini batter by 1/4-cups into the pan. Cook until golden and crisp, 4 to 6 minutes per side. Continue with remaining batter, adding more oil as needed.
Serve with Sesame Seed Dipping Sauce or tamari sauce.