Adapted from Cooking the Korean Way (Chung & Monroe, 2003)
Zucchini Pancakes
1 small zucchini, cut into 1 1/2-inch matchsticks
1 small yellow onion, finely diced
1 teaspoon vegetable oil
1/2 teaspoon sesame oil
1 cup water
1 egg, beaten
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup tapioca flours
1/2 teaspoon salt
1 Tablespoon vegetable oil for frying
Stir-fry the zucchini and onions in 1 teaspoon of oil over high heat for 2 minutes.
Remove the veggies from heat, transfer to a bowl to cool, and drizzle with sesame oil.
In a mixing bowl, combine flours and salt. Whisk to blend.
Add the water and egg, and stir with a whisk until a smooth batter is achieved.
Stir in the zucchini and onion.
Heat 1 teaspoon of the vegetable oil for frying in an 8-inch skillet over medium heat. Pour 1/4 of the batter into the pan, tilting the pan to evenly distribute batter.
Cook for 3 to 4 minutes, then flip the pancake over and cook for an additional 2 to 3 minutes. Transfer the pancake to a plate and tent with foil to keep warm until all pancakes are cooked.
Repeat with remaining batter (to make 3 additional pancakes).
Cut each pancake into 8 triangles and serve.
1 small zucchini, cut into 1 1/2-inch matchsticks
1 small yellow onion, finely diced
1 teaspoon vegetable oil
1/2 teaspoon sesame oil
1 cup water
1 egg, beaten
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup tapioca flours
1/2 teaspoon salt
1 Tablespoon vegetable oil for frying
Stir-fry the zucchini and onions in 1 teaspoon of oil over high heat for 2 minutes.
Remove the veggies from heat, transfer to a bowl to cool, and drizzle with sesame oil.
In a mixing bowl, combine flours and salt. Whisk to blend.
Add the water and egg, and stir with a whisk until a smooth batter is achieved.
Stir in the zucchini and onion.
Heat 1 teaspoon of the vegetable oil for frying in an 8-inch skillet over medium heat. Pour 1/4 of the batter into the pan, tilting the pan to evenly distribute batter.
Cook for 3 to 4 minutes, then flip the pancake over and cook for an additional 2 to 3 minutes. Transfer the pancake to a plate and tent with foil to keep warm until all pancakes are cooked.
Repeat with remaining batter (to make 3 additional pancakes).
Cut each pancake into 8 triangles and serve.
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