Korean Carrot and Summer Squash Pancakes (Hobak Buchim)

Recipe adapted from Puget Consumers Co-op


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


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).

Place zucchini, carrots, green onions, garlic, ginger, flour, water and sesame oil in a bowl. Mix just until combined.

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.

Whisk all sauce ingredients together and serve.