- 1½ cups zucchini, julienned (approximately 1 small zucchini)
- ½ cup flour
- ½ teaspoon salt
- ½ cup water
- Sesame oil
- Vegetable oil
- Begin by julienning a small zucchini.
- Next, place the zucchini strips into a bowl and add in the flour, salt, and water. Combine well with a spoon. [I used a Szechuan peppercorn-infused salt, hence the dark brown flakes.]
- Pour 2 tablespoons of vegetable oil onto a heated, non-stick pan. Spread 1/4 cup of batter evenly and thinly onto the pan. When the bottom of the pancake starts to set (approximately 1 to 2 minutes), add 1 tablespoon of sesame oil into the pan, along the edge of the pancake. Tilt and shake the pan so that the sesame oil spreads underneath the pancake.
- Cook for another minute until the bottom turns light golden brown and crispy, then turn over the pancake with a spatula. Cook for another 1 to 2 minutes.
- Transfer the pancake to a paper towel-line plate. Serve hot with nước chấm chay or Korean dipping sauce (combine 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon chopped onion, 1 clove of minced garlic, and 1 sliced green chili pepper).