Crispy Squash Pancakes and Carrot Pancakes

There are a lot of versions of squash pancakes in Korea - most Koreans like squash pancakes. However, I was never satisfied with them. I wanted my squash pancakes to be crispy and I finally found a way to make crispy squash pancakes.

This is the best way to eat a squash. When you bite into the squash pancake, you will hear the crispy sound and will be pleasantly surprised by how sweet the squash is.

You may use my recipe below to make any vegetable pancakes. I often make a carrot pancake. This is my favorite way to eat a carrot...

Ingredients
young squash               1                                                         
carrot                            1
potato starch                1/2 cup each for a squash & a carrot  
corn starch                    1 teaspoon
cooking oil                    1-2 tablespoon to wet a dough          

1. Cut a squash into thin strips (use a julienne peeler)

2. Season the above with salt and add one egg white

3. Mix potato starch with corn starch thoroughly.

Without corn starch, the pancake will not hold together. With too much corn starch, there is no crispiness.

4. Mix the above with potato starch until there are some white powder, which is not absorbed by a squash yet.

5. Drizzle cooking oil over white powder and mix it - the oil will come out of the squash while cooked on a pan.

6. Ladle a small bit of the squash dough on a pan and spread it thinly.

7. Turn the squash pancake over when it looks half translucent.

8. Make a carrot pancake in the same method.