Crispy, savory, anhydrous zucchini potato salad made without wat
It's a honey-flavored recipe that I made to feed the children who keep picking out vegetables, but it's crispy and sweet, so I get to eat too much vegetable pancakes^^
3 serving
Within 30 minutes
공복이무서워
Ingredients
  • Young squash
    2cup
  • Potato
    2cup
  • Carrot
    1cup
  • Flour
    1cup
  • Seasoned salt
    1t
  • Cooking oil
    8T
Cooking Steps
STEP 1/13
Two cups of shredded zucchini
two cups of shredded potatoes
Prepare a cup of shredded carrots
STEP 2/13
a cup of flour
STEP 3/13
Add a teaspoon of flavored salt
STEP 4/13
Mix it well so that the salt doesn't clump together and leave it for 10 minutes
STEP 5/13
The moisture comes out like this
STEP 6/13
On a pan heated over medium heat
Add 4 spoons of cooking oil
STEP 7/13
After stacking half of the batter
Spread it gently with chopsticks
STEP 8/13
Use a spatula
STEP 9/13
Pat it and shape it thinly
STEP 10/13
Spinning the pan from time to time
I'll bake it for 2 minutes
Put strength in your lower abdomen
Use a wrist snap
If you bounce the top of the frying pan
STEP 11/13
It's out of sight
It's turning over
STEP 12/13
Cook the back side for about a minute, and if it's yellow, turn it upside down and bake it for about 30 seconds!
STEP 13/13
If you take a piece of it when it's hot
It doesn't get wet at all, it doesn't get wet,
It's crispy on the outside and chewy on the inside
Even if you don't dip it in soy sauce, it's salty and sweet
It's really good^^
I can eat more if I make it for the kids^^ Make sure to prepare makgeolli on a rainy day
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