Warm, savory, and surprisingly simple, 호박전 is a comforting dish that will brighten your evening!

1

Start by grating the zucchini. Place them in a bowl and sprinkle with a little salt. Let them sit for about 5 minutes to draw out excess moisture, then gently squeeze and drain the liquid.

2

In a separate mixing bowl, combine the flour, water, egg, salt, and pepper. Whisk until you have a smooth batter.

3

Fold the grated zucchini and chopped green onion into the batter until well mixed. Make sure everything is evenly coated.

4

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Once the oil is hot, ladle about a half cup of the batter into the pan, spreading it into a pancake shape.

5

Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes until the opposite side is also golden brown. Repeat with the remaining batter, adding oil as needed.

6

Once cooked, transfer the pancakes to a plate lined with a paper towel to absorb any excess oil.

4 servings

• Add grated carrots or corn for added sweetness and texture.
• Incorporate spices like gochugaru (Korean red pepper flakes) for a slight kick.
• Serve with a dipping sauce made of soy sauce, vinegar, and sesame oil for extra flavor.

• Always squeeze out excess moisture from zucchini to avoid soggy pancakes.
• Adjust the thickness of the batter by adding more water or flour if needed.
• Serve warm for the best taste and texture!

• fat: 4g
• fiber: 2g
• sugar: 1g
• protein: 5g
• calories: 120
• carbohydrates: 18g

Zucchini is low in calories and high in vitamins, making these pancakes a great way to sneak in vegetables!

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