Recipe Recommendation

• Recommended by Nhi Nguyen, Sustainable Agriculture Student (see recommended recipes from other students)

Ingredients

• ¼ cup all-purpose flour
• 1 tablespoon corn starch
• ¼ teaspoon salt
• 3 tablespoons water
• 1 cup grated zucchini
• 1 cup grated carrot

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Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon vinegar (can substitute to lime juice)
• ½ tablespoon hot pepper paste
• 2 tablespoons water
• 1 tablespoon sugar
• 1 tablespoon toasted sesame seeds (optional)

Directions

• Mix all of the dipping sauce ingredients well.

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• Squeeze grated zucchini to remove the juice

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• In a large bowl, add in flour, corn starch, salt, water, grated zucchini, and grated carrot until the batter is mixed well
• Add a little cooking oil into a frying pan. After the oil is heated, add the prepared batter in the frying pan and flatten the pancake into a thin and round shape.

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• Fry on medium heat until the pancake is golden brown and crispy. Flip and fry another side for few more minutes till golden brown.

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• Serve the zucchini pancake with dipping sauce.