Squash Pancakes (Korean Hobak Jeon)

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Chef Devon Sanner’s
Local Vegetable Recipes
Squash Pancakes (Korean Hobak Jeon)

Summer Squash -Southwinds Farm - Benson, AZ

November 6th, 2020

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Ingredients:

  • 2 cups (1 medium) Summer squash cut into matchsticks

  • ½ cup Yellow onions, thinly sliced

  • ¼ cup Carrots, cut into matchsticks

  • 1 Serrano chile (or another chile) seeded and minced (optional)

  • 2 cloves Garlic, smashed

  • 1 cup All-Purpose flour

  • 2 Eggs, beaten

  • ½ cup Water

  • 1 teaspoon Kosher salt

  • 2 Tablespoons Vegetable oil


Procedure:

  1. In a medium mixing bowl, combine squash, onions, carrots, chile, garlic, flour, and salt.

  2. Stir in eggs and water to combine to a medium-thick, vegetable-heavy batter.

  3. Heat a sauté pan over medium heat, and add vegetable oil.

  4. When vegetable oil shimmers, add batter to the pan in ¼ cup portions. Do not overcrowd the pan with too many pancakes at one time. Pat down slightly to form thin, round pancakes.

  5. Let pancakes cook to golden brown on the first side (about 2-3 minutes), then flip and finish on the reverse side for another 2-3 minutes. 

  6. Remove to a plate lined with a paper towel. Serve with your favorite dipping sauce (hot sauce, barbecue sauce, hoisin, chamoy, sour cream… whatever you like!)

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