Appetizer, Side
1/2 c. all-purpose flour
1/4 c. whole wheat flour
1/4 c. rice flour
1/2 tsp. salt
pinch ground black pepper
3/4 c. very cold water
3 scallions
1 c. grated Korean zucchini
6 tsp. canola oil
Seasoned Soy Sauce:
2 cloves garlic
1 scallion
3 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. toasted sesame oil
1 tbs. toasted sesame seeds
1 1/2 tsp. chili powder
1 tsp. ground black pepper
0. Whisk garlic, scallion, soy sauce, oil sesame seeds, chili powder and pepper in a small bowl.
1. Combine all-purpose flour, whole wheat flour, rice flour, salt and pepper in a large bowl. mix in water, a little bit at a time, until the misture is the consistency of pancake batter. Add scallions and zucchini; stir to combine.
2. Heat 2 tsp. oil in a large nonstick skillet or griddle over medium-high heat. Scoop one-third of the batter, a generous 1/2 c., into the pan and spread into a 6 to 8 " pancake. Cook until golden brown on one side, 2 to 3 minutes. Flip the pancake, lower the heat to medium and cook until the other side is golden brown, 2 to 3 minutes more.
3. Transfer to a plate and loosely cover with foil to keep warm. Make 2 more pancakes and with the remaining oil and batter, adjusting the heat as needed for even browning and to prevent burning.
4. Cut each pancake into 4 pieces and serve warm with Seasoned Soy Sauce.
Can substitute many different veggies for the zucchini: red bell pepper, carrot, muschrooms, squash.