Vegetable Pancakes

This is a great way to use leftover savory Jjuk or porridge like our Zucchini, Mushroom and Onion Jjuk.  Simple add a little rice powder to thicken and fry in a shallow pan.  Try these as a Korean side dish or dipped in a little honey.   Yum-um-my!




Vegetable Pancakes
1 recipe Zucchini, Mushroom, and Onion Jjuk
11/4C rice flour (optional)
rice oil

1. Make the Zucchini, Mushroom, and Onion Jjuk. Set aside.
2. The jjuk should be thick enough to scoop onto a hot frying pan.  It should not be thin enough to ladle.  If the jjuk needs thickening, add the rice flour to desired thickness.
3. Heat 2 T oil in a nonstick frying pan.
4. When pan is hot, scoop batter in 1/2 C portions onto the frying pan.  Spread the batter.
5. Cook until brown, adding oil if needed. 
6. Flip to cook the other side.  Careful not to pat down after flipping; this ruins the latkes texture.
7. Do not flip too soon; it is best to flip these only once. 
8. Once this side is brown and crispy, remove from heat.
9. Serve hot.