Monday, March 6, 2017

Mini Kimchi Zucchini Pancakes...

Kimchi pancakes are the bomb-- pan-fried crispy with caramelized bits on the outside, mildly spicy, slightly crunchy and chewy on the inside. Zucchini fritters are also healthy delicious, but instead of a giant pancake sliced into bite-sized pieces, they are individually formed into small ones with a dollop of the shredded zucchini in batter and pan-fried. Either are popularly served as appetizers, or an accompaniment to a Korean meal such as BBQ meats and lettuce wraps. Today I merged the two seeing that I had a lone zucchini in the crisper... zucchini meet kimchi! Low in preparation and high in flavour impact and reception at the table. My boys just love these dipped in a soy vinegar dressing!

Kimchi Pancake and Zucchini Fritters

Mini Kimchi Zucchini Pancakes
Makes about 12 pieces

1 cup kimchi, coarsely chopped (do not drain)
1/2 small onion, chopped
1 green onion, chopped
1/2 tsp. sugar
a pinch of salt
1/2 cup flour
1/3 cup of water
1 medium zucchini, grated (squeeze to release some moisture)

Dipping Sauce:
2 Tbsp. light soy sauce
2 Tbsp. rice vinegar
1 tsp. sesame oil
sprinkle of toasted sesame seeds

Combine batter ingredients in a medium bowl and mix well. Mix dipping sauce ingredients together in a small bowl. 

Heat 2 Tbsp. oil in a large skillet over medium heat. Cooking in two batches, drop 1/4 cup zucchini mixture into skillet; cook until golden and crisp,  flattening slightly about two to three minutes per side. Serve pancakes hot with soy vinegar dipping sauce.

Nom nom delectable!!

Get creative in your classics-- a simple ingredient add-in can give a novel twist to something you've been cooking again and again, and that have been winning your family over. Especially for those picky eaters, it is a great gateway to introducing new flavours and added nutrition with a dish they already enjoy! 

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