Zucchini Pancakes
Everyday around 4 pm my stomach starts to grumble a little bit. No matter how filling and satisfying lunch was, at 4 pm food begins to enter my thoughts. It’s been engrained into my body to want an afternoon snack ever since I was a little. When I got home from school my mom always had a little something prepared for me to eat. I remember mango slices, dumplings, mini hamburgers, and strawberry yogurt. My favorite, however, were Korean zucchini pancakes. They are slightly doughy with a soft crunch. The subtle sweetness of the zucchini paired with the salty tang of soy sauce and vinegar is perfection.
On Sunday, as I was slowly coming out of my food coma from brunch, I started to think of these savory pancakes. I had a couple of zucchini in my fridge, flour, eggs, milk, and sugar, the ingredients typically included in a pancake batter. All I needed now was the exact recipe. I called the ultimate source, my mom, and was surprised to hear that you only need two main ingredients, zucchini and flour. How simple! The recipe is so easy and fast that you’ll be amazed at how delicious they are.
August 10 2009 | korean and recipe and side dish and thoughts | 7 Comments »
