Korean-Style Vegetable Pancakes

• For the Pancakes
• 2 eggs
• 1 1/2 cups flour
• 2 teaspoons oil
• 1 1/2 cups water
• 1 medium zucchini, grated
• 1/2 medium sweet potato, grated
• 1/3 bunch green onions, sliced thin
• For the Dipping Sauces
• soy sauce
• rice vinegar
• sugar
• sriracha
• ketchup

1. To make the pancakes: beat eggs in a medium bowl. Whisk in flour, then add oil and water and stir until smooth. Add zucchini, sweet potato, and green onions (or whatever vegetables you're using) and mix. Fry pancakes in a tablespoon of oil in a skillet over medium-high heat, using ~1/3 c batter per pancake (they're easier to flip if they're not too large, as the batter is thin and will splatter a bit). When pancakes are crisp and browned on both sides, remove to paper towels. Slice into segments and serve hot with dipping sauce.
2. To make one dipping sauce: Whisk 1 tsp sugar, 3 Tbsp soy sauce, and 3 Tbsp rice vinegar in a small bowl. (Add a shake or two of crushed red pepper or a pinch of sliced green onions if you'd like!)
3. To make another dipping sauce: Stir together equal parts soy sauce, sriracha, and ketchup, adjusting ratio to taste.

eggs, flour, oil, water, zucchini, sweet potato, green onions, soy sauce, rice vinegar, sugar, sriracha, ketchup

Taken from food52.com/recipes/16947-korean-style-vegetable-pancakes (may not work)