Scallion Pancakes with Zucchini

If you are looking for a light and delicious way to use up your zucchini, try these zesty zucchini and scallion pancakes. They are easy to make with just a few ingredients and a simple dipping sauce. They are perfect for a snack, appetizer or a light meal. They are also vegetarian and gluten-free.

Ingredients

• 1/2 cup of water
• 1/2 cup of rice flour
• 2 eggs
• 2 teaspoons of hot pepper paste (such as gochujang)
• 2 teaspoons of mirin
• 1/4 teaspoon of white pepper
• 1 teaspoon of salt
• 1 medium zucchini, cut into thin strips or grated or spiralized
• 1 bunch of scallions, sliced into quarters lengthwise, creating strips about 4-5 inches long
• 1 tablespoon of raw sesame seeds (untoasted)
• High heat cooking oil (such as avocado oil or other)
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 1 teaspoon of sesame oil
• 1 teaspoon of sugar (maple syrup or honey, optional)
• A pinch of red pepper flakes (if desired)

Instructions

1. In a large bowl, whisk together water, rice flour, eggs, hot pepper paste, mirin, white pepper and salt. Set aside to let the rice flour hydrate while you prepare the vegetables.
2. Cut the zucchini into thin strips using a spiralizer, a grater or a knife. Cut the scallions into long strips by slicing them in quarters lengthwise.
3. Add the zucchini and scallions to the rice flour batter and mix well. The water may separate from the batter, so make sure to scrape the bottom of the bowl when you mix.
4. Heat a large cast iron or non-stick skillet over medium-high heat and add some oil. Use tongs to place some of the battered vegetables on the pan, spreading them out evenly and not too thickly. Spoon some of the batter over the vegetables to fill in any gaps. Sprinkle some sesame seeds on top. Cook for about 3 minutes on each side, until golden and crisp. Press down with a spatula to flatten and cook more evenly on the underside.
5. Transfer the cooked pancakes to a plate and keep warm in the oven while you repeat with the remaining batter and vegetables. You should get about 3 pancakes.
6. To make the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes in a small bowl.
7. Serve the pancakes hot or warm with the dipping sauce and some kimchi if you like.