Korean Carrot and Summer Squash Pancakes (Hobak Buchim)

Name: Korean Carrot and Summer Squash Pancakes (Hobak Buchim)
Yield: 4 servings
Ingredients: 2 zucchini, grated; 1 small carrot, peeled and grated; 1/2 teaspoon salt; 2 green onions, thinly sliced; 1 clove garlic, minced; 1 teaspoon fresh grated ginger; 1 cup flour (original recipe calls for spelt, but use your preferred wheat or gluten free substitute); 3/4 to 1 cup water, as needed; 1 teaspoon toasted sesame oil Dipping Sauce; 1/4 cup tamari or soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey; 1 teaspoon grated fresh ginger; 1/2 teaspoon red chili flakes (optional); 2 teaspoons toasted sesame seeds

Serves 4

Recipe adapted from Puget Consumers Co-op

carrots summer squash

Method

1
Combine zucchini, carrots and salt in a colander. Place the colander in the sink and let sit for 15 minutes. Using a clean dish towel, squeeze out as much moisture from zucchini and carrots as possible (this is easiest done in batches).
2
Place zucchini, carrots, green onions, garlic, ginger, flour, water and sesame oil in a bowl. Mix just until combined.
3
Heat oil in a large, heavy skillet over medium-high heat. Drop zucchini batter by 1/4 cupfuls into the pan. Cook until golden and crisp, 4 to 6 minutes per side. Continue with remaining batter, adding more oil as needed.
4
Whisk all sauce ingredients together and serve.

From the farm's kitchen

View the original recipe