Korean-Style Zucchini Pancakes

• Zucchini Pancakes
• 1 medium zucchini
• 1/2 sweet onion
• 1 egg
• 1/2 teaspoon salt
• 1/2 cup flour
• 2 tablespoons oil (neutral oil like canola)
• Dipping Sauce
• 1 scallion, chopped
• 2 Thai chilis, sliced
• 1 clove garlic, minced
• 1/4 teaspoon Korean hot pepper flakes (gochugaru)
• 1 tablespoon soy sauce
• 1/2 teaspoon rice wine vinegar
• 1/4 teaspoon sesame oil

1. Grate the zucchini and onion into a bowl.
2. Add the egg, salt, and flour to the grated zucchini and onion and mix together with a fork until the batter just comes together.
3. Heat a large skillet (I like to use a 10" frying pan) over medium heat. Add in 1 tablespoon of oil.
4. When the pan is hot, spoon in half of the batter and use a spoon to spread it out. Cook for 2 to 3 minutes until golden and then flip. Cook another 2 to 3 minutes on the second side until golden.
5. Add more oil to the pan (another 1 tablespoon) and form the remaining batter into a second pancake and repeat step 4.
6. To make the dipping sauce, mix all of the ingredients together.
7. Stack the two pancakes and cut into wedges (using a knife or a pizza cutter). Serve alongside the dipping sauce.

zucchini, zucchini, sweet onion, egg, salt, flour, oil, dipping sauce, scallion, chilis, clove garlic, korean hot pepper, soy sauce, rice wine vinegar, sesame oil

Taken from food52.com/recipes/37756-korean-style-zucchini-pancakes (may not work)