Name: Crispy, savory, anhydrous zucchini potato salad made without wat
Total time: 30 min
Yield: 3
Ingredients: Young squash 2cup; Potato 2cup; Carrot 1cup; Flour 1cup; Seasoned salt 1t; Cooking oil 8T

10K Recipe

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