Korean Pancakes

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 12

Cost: $4.14 /serving

Korean Pancakes

Ingredients

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Instructions

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Step 1

In a potato ricer or colander, squeeze out as much liquid from the zucchini as possible. In a large bowl, whisk eggs with sesame oil, flour and salt until smooth. Mix in zucchini, carrot and onions.

Step 2

In a large skillet, heat oil over medium-high heat and add about 1/3 cup of the zucchini mixture, pressing into a pancake about 1/3 inch thick. Sprinkle with hot peppers, pressing into the surface. Repeat with remaining pancakes. Fry, in batches, until golden on the bottom, turning once, about six minutes.

Step 3

To make the dipping sauce mix together the soy sauce, vinegar, sesame seeds and oil, garlic, onion and pepper. Set the sauce aside while you make the pancakes.

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