Crispy and chewy zucchini pancakes with tapioca starch
Tapioca starch is an edible starch harvested from the roots of the tropical crop Casaba. It is good to use it as a substitute for flour for people who have difficulty digesting flour due to lack of gluten.
4 serving
Within 30 minutes
잔근육
Ingredients
  • Young squash
    1ea
  • Eggs
    2ea
  • potato starch
    3T
  • Salt
    little
  • Cooking oil
    little
  • Soy sauce
    1T
  • Water
    1T
  • Vinegar
    0.5T
Cooking Steps
STEP 1/8
Wash the zucchini cleanly under running water, cut both ends, and cut it into a circular shape of 4-5mm.
STEP 2/8
Spread zucchini on a wide plate, sprinkle salt on the front and back, and wipe lightly with kitchen towel after 5 minutes to remove moisture.
STEP 3/8
Put 3T of tapioca starch in a sanitary pack, put the drained zucchini, and shake it with air.
STEP 4/8
Beat the eggs in a bowl.
STEP 5/8
Shake the excess powder off the evenly coated zucchini with tapioca starch and coat it with egg water.
STEP 6/8
Grease a preheated pan with cooking oil over medium-low heat and bake zucchini in front and back until golden brown. Don't leave it for too long because it's cooked by residual heat.
STEP 7/8
Put it on a kitchen towel and lightly drain the oil to make soy sauce.
STEP 8/8
Plates the finished dish with soy sauce.
0.5T of red pepper powder and Cheongyang red pepper in soy sauce If you chop it up, you can enjoy it more spicy.
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