I finished up last week's Fairshares share today. Two whole vegetables! Actually three, because zucchini and yellow summer squash are technically different, plus there were some garlic scapes. If you've read Animal, Vegetable, Miracle by Barbara Kingsolver (and if you haven't, do it now), you'll know that zucchini are kinda hard to get rid of. But she doesn't know about zucchini pancakes! So here's a tasty Korean contribution to zucchini cuisine.
2 c flour
1/2 t salt
1 T oil, plus more for frying
1 1/2 to 1 3/4 c water
Best quality dipping soy sauce
Best quality sesame seed oil, or toasted sesame seeds
Approximately 2 pounds squash, carrots, or other shreddable veggies
Approximate 1/4 pound onion, garlic, shallot, chives, or similar
(This is what I used)
1. Whisk flour and salt together. Make a well, put in eggs, oil, and half of water, and whisk. Add additional water until it resembles thin pancake (or crepe) batter. Don't worry about over-stirring, because you want the pancakes to be chewy at the end. Let rest at room temp.
2. Shred veggies on the fine side of the grater. Squeeze out excess liquid. (No need to use cheesecloth, just squeeze like snowballs). Fluff.
3. Finely cut onions, garlic, shallots. I used onions, scapes, and chives today.
4. Mix onion mixture into veggie mixture, then add in batter, until a thin slurry forms.
5. Heat a non-stick skillet on medium, and add oil (or spray). The oil is to makes the pancake color nice and brown, so you can leave out if you want. When the pan is hot, put one ladle of batter into the pan. Use a spatula to smoosh the batter ~1/4" thick.
6. When the bottom is medium-brown (~5 min), turn. Smoosh again to make the bottom nice and smooth. Cook until browned, about 5 minutes more.
7. Cool on paper towel.
8. When halfway cool, cut like a St Louis Pizza (into squares). This locks in the chewy part on the inside, and keeps the ouside crisp. Not many actually make it out of the kitchen after this stage, but just in case...
9. Serve with soy sauce with sesame (oil or seeds).