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     Title: Zucchini Pancakes
Categories: Korean, Pancakes
     Yield: 8 Pancakes

     1 md Zucchini; julienned
     1 c  All purpose flour
   1/4 c  Potato starch
     1 tb Soy sauce
     1 ts Garlic powder
     1 c  Vegetable broth
     2 tb Vegetable oil

 Preparation time: 5 minutes
 Cooking time: 20 minutes

 In a bowl, mix together zucchini, flour, potato starch, soy sauce,
 garlic powder, and vegetable broth. This should create a fairly thick
 batter, but if it's too thick, add 1 tb of vegetable broth until it
 reaches the desired consistency.

 Add a little oil to a non-stick skillet over medium heat. Then spoon
 about 1/4 cup of the batter onto the pan, shaping it into a rough
 circle, about 4-inches in diameter. Let it cook for about 2 minutes
 before flipping and cooking for an additional 2 minutes.

 Serve with dipping sauce or by themselves. These can be stored in an
 airtight container in the refrigerator for up to 3 days.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/5-easy-korean-zucchini-recipes/>

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