One Recipe for Korean Pancakes with Zucchini

I have a good nose for finding amazing vegan recipes and here is one for Korean savory pancakes with zucchini. In a bowl, combine 1 medium julienned zucchini, 120 grams (1 cup) of flour, 30 grams (1/4 cup) of potato starch, 15 milliliters (1 tablespoon) of soy sauce, 3 grams (1 teaspoon) of garlic powder, and 240 milliliters (1 cup) of vegetable broth or water and mix well to form a fairly thick batter. If it’s too thick, add a little more broth or water into the mixture. Next, drizzle a little oil into a non-stick skillet and set the temperature to medium heat. Spoon out approximately 85 grams (1/4 cup) of the batter into the skillet and shape it into a circle that’s approximately 10 centimeters (4 inches) in diameter. Allow it to cook for two to three minutes and then flip it over and cook for another two minutes. If you’re not eating them straight away, they can be stored in the refrigerator for three days in an airtight container. Bon appétit!