Korean · PANTRYHOP RECIPE
Korean Zucchini and Potato Pancakes
25 minutes · 4 servings · vegetarian
A homey Korean-style savory pancake made with common vegetables.
Ingredients
Check you have the quantities below.
- 1 cup zucchini, grated
- 1 cup potato, grated
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 tsp salt
- 2 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tsp vinegar
Let’s make it
- Squeeze excess water from the zucchini and potato. Mix with flour, egg, and salt.
- Heat oil in a skillet over medium heat. Spoon in batter and flatten into small pancakes.
- Cook 3 minutes per side until golden and cooked through.
- Serve with soy sauce mixed with vinegar for dipping.
Use small spoonfuls so the pancakes are easy for children to flip and eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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