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Title: Zucchini Pancakes
Categories: Korean, Pancakes
Yield: 8 Pancakes

1 md Zucchini; julienned
1 c All purpose flour
1/4 c Potato starch
1 tb Soy sauce
1 ts Garlic powder
1 c Vegetable broth
2 tb Vegetable oil

Preparation time: 5 minutes
Cooking time: 20 minutes

In a bowl, mix together zucchini, flour, potato starch, soy sauce,
garlic powder, and vegetable broth. This should create a fairly thick
batter, but if it's too thick, add 1 tb of vegetable broth until it
reaches the desired consistency.

Add a little oil to a non-stick skillet over medium heat. Then spoon
about 1/4 cup of the batter onto the pan, shaping it into a rough
circle, about 4-inches in diameter. Let it cook for about 2 minutes
before flipping and cooking for an additional 2 minutes.

Serve with dipping sauce or by themselves. These can be stored in an
airtight container in the refrigerator for up to 3 days.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/5-easy-korean-zucchini-recipes/>

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