Korean Vegetable Pancakes

Cut off the stem ends of the zucchini, squash, and carrots. Don’t peel. Use a spoon to scrape out the soft, seedy part of the zucchini and squash.

Use a food processor to grate the carrots, squash, and zucchini.

Slice off the roots of the green onions and the top 3 inches. Thinly slice. All the vegetables together should total about 7 cups. Add additional vegetables as needed.

Add vegetables, flour, chickpea flour, garlic powder, salt, and pepper to a large bowl. Mix until vegetables are covered with flour. Add beaten eggs and water. Mix to combine.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Let oil heat through. Spread about ¾ cup veggie mixture as thinly as possible in the pan. Having holes in your pancake is better than having it too thick so don’t hold back. Spread it thin.

Cook about 5 minutes. Bottom should be well browned. Lift pancake and add another tablespoon of oil to the pan if the pan is dry. Flip pancake. (Don’t be scared. They hold together well.) Cook pancake about 3 minutes.

To make dipping sauce, mix all ingredients in a small bowl. Serve pancake hot with dipping sauce.