Green Onion Zucchini Pancakes

I am a big fan of Korean food.

I get a lot of recipes from my sister-in-law, but because she lives really far away from me and I don't see her very often, I also check out Maangchi.

I recently found myself with both green onion and zucchini.  I've heard of Korean green onion pancakes (Pajeon) and Korean zucchini pancakes (Hobakjeon), so here I combined the two.

There were two pancakes, but only one made it to the photo, because they are very tasty.

Zucchini and Green Onion Pancakes (makes 2 big ones)

1 zucchini, juliennned

2 stalks of green onion, all parts, roughly chopped

1 c. flour

1 c. water

2 t. miso paste or a pinch of salt

2 t. sugar

Warm a pan over medium heat.  Cast iron works great here.  Add about 2 T. of vegetable oil.

Mix all the above ingredients together.  Eyeball about half, and put it into the heated pan.  Let it cook for about 5 minutes on one side, then flip.  Let it cook for another 5 minutes on the other side.  Drizzle a little sesame oil around the sides of the pan while the pancake is cooking.  You may flip it two more times to make sure it is cooked evenly through.

A dipping sauce adds a lot to this pancake.  You just kind of spoon it on top while you eat it.

Dipping Sauce

2 T. soy sauce

1 T. white vinegar

1  t. sesame seeds

1 stalk green onion, finely chopped

Mix together.