Zucchini Pancake (แพนเค้กซูกินีทอด)

1.Sprinkle ½ teaspoon of salt over the shredded zucchini and toss gently. Let stand for about 10 minutes to draw out excess moisture. Rinse briefly under water to reduce saltiness, then wrap in a clean cloth and squeeze until dry.

2.In a bowl, combine the all-purpose flour, cornstarch, and the remaining ¼ teaspoon of salt. Add the cold water and mix lightly with chopsticks just until combined; do not overmix. Add the zucchini and gently toss to coat evenly.

3.Heat a flat pan with rice bran oil to coat the surface, about 2 mm deep, over medium heat at approximately 170°C (340°F).

4.Spoon about 2 tablespoons of the zucchini mixture into the pan, gently pressing it flat to about 4–5 mm thick. Fry for 3–4 minutes per side, until golden and lightly crisp. Transfer to a rack to drain.

5.Prepare the dipping sauce by combining the Korean soy sauce, vinegar, water, Korean chili flakes, sliced spring onion, and sesame oil. Serve the zucchini pancakes warm with the dipping sauce.