Simple Korean Zucchini Pancakes (Hobakjeon)

Ingredients

• Egg 1
• zucchini 1
• potato starch 1

1. Julienne the zucchini into thick strips.
2. Add 3 tablespoons of potato starch, 2 eggs and a pinch of salt, then mix to form a batter.
3. Heat a generous amount of cooking oil in a pan over medium heat. Spread the batter evenly in the pan. Flip only once and cook quickly — this helps keep the texture firm and prevents the zucchini from releasing too much moisture.