14
1
4
2
--------
1
2
the
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ar
4
2
2
2/3
1/8
1/8
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oz
t
oz
---
c
lrg
---
T
T
T
t
t
t
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Zucchini (1)
Salt
Onion
Chili, Green (2)
-- Batter
Buchim Garu (3)
Eggs
Zucchini Water
-------------------
Oil (4)
Dipping Sauce
Soy Sauce
Rice Vinegar
Water
Sugar
Pepper, Black
Chili Flake (5)
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Prep - (40 min)
- Make Dipping Sauce. Just mix all ingredients together.
- Cut ZUCCHINI into lengths depending on size of your pancakes, 1
inch for small, 2 inches for large. Cut these into matchsticks about 1/8
inch on a side. Place in a bowl and tumble with 1 t Salt until
well mixed. Let sit for at least 10 minutes until wilted.
- Cut ONION in half lengthwise. Set one half flat on the cutting
board and slice lengthwise as you would for chopping fine, tilting the
knife so the edge points to the centerline where the onion touches the
board. Cut off the root end to free the slices. If your Onion is large,
and pancakes small, cut the slices in half. Separate all the layers.
- Cap and core Chilis, remove the veins to reduce heat - or leave
them in if you want heat. Cut lengthwise into thin strips, then cut strips
in half and mix with Onions.
- Squeeze Zucchini hard to remove as much water as you can,
reserving all the water. Add to the Onions and toss to
distribute evenly.
- Make Batter: In a large mixing bowl, beat Eggs moderately.
Mix with Buchim Garu, then the reserved Zucchini Water. Work
out any lumps.
- Stir Zucchini mix into the Batter until even. It may be a little
stiff at first, but should become more liquid in a few minutes. If still
stiff, add tablespoon or so of Water until it is right.
Run - (7 min per batch)
- In a seasoned iron skillet or similar device (see
Note-7), heat 2 T Oil to about 375°F/190°C.
Avoid letting it get over 400°F/200°C while you work.
- Ladle in enough Batter mix for the size pancake you want to
make. Spread it out fairly thin and keep over fairly high heat. I cover
the skillet with a lid from a sauté pan to encourage the top to
set.
- When the Pancake is set sufficiently, lift it with a thin turner to let
oil run underneath for even cooking.
- When the Pancake is set sufficiently and the edges are lightly browned,
use the thin turner to flip it over, controlling it with a wooden spatula.
Pour a little more oil around it and fry until the top side is set and has
browned spots. Add Oil as needed and repeat until all batter is used.
- Keep Pancakes warmed until you get them all done. Cut into convenient
sizes and serve warm with Dip. They are also just fine eaten at
room temperature, and they reheat easily.
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