Hobak Buchimgae (Zucchini Pancakes)

• Prep & Cook Time: 30 min.
• Yields: 2 pancakes

Nutrition Info per serving

• Calories 191
• Fat 14 g
• Carbohydrates 14.7 g
• Sodium 50 mg

Ingredients

• 1 medium zucchini, cut into matchstick shapes
• Salt
• 1 shallot, thinly sliced
• 2 green chili peppers, such as serranos, thinly sliced and seeded
• 6 tbsps flour
• 2 tbsps cornstarch
• 1 large egg
• 4 tbsps neutral oil

Preparation

1. Toss the zucchini with about ½ tsp of salt and set aside in a bowl for 12 minutes.  Squeeze well, reserving liquid in the bowl, and set zucchini aside.
2. Add flour, cornstarch, and egg to bowl with zucchini liquid and mix together well.  Stir in the zucchini, shallot, and chili peppers.  If the mixture is too thick, add another couple of tbsps of water.
3. Heat 2 tbsps oil over medium heat in nonstick pan.  Spoon in half of the batter mixture and cook for about 5 minutes each side.  Repeat with remaining oil and batter.