Side Dishes

Kabocha Squash and Yam Pancakes단호박 마전

Name: Kabocha Squash and Yam Pancakes
Cuisine: Korean
Ingredients: 70 g Zucchini; 5 g All-purpose flour; 5 g Rice flour; 1 대 Jujube; 0.3 g Salt

Sweet kabocha squash batter is pan-fried with slices of blanched yam and finished with dried jujube garnish.

Kabocha Squash and Yam Pancakes — Korean recipe photo

Ingredients

Kabocha squash70 g Zucchini
All-purpose flour5 g All-purpose flour
Rice flour5 g Rice flour
Jujube1 대 Jujube
Saltpantry0.3 g Salt

Instructions

1
Finely chop the kabocha squash.
2
Slice the yam to 0.3 cm thickness and blanch it in hot water.
3
Add the flour, glutinous rice flour, water, and salt to the finely chopped kabocha squash and mix into a batter.
4
Coat a frying pan with cooking oil and spread the batter in the pan.
5
Place the yam in the center of the batter and pan-fry until cooked.
6
Arrange in an easy-to-eat presentation and garnish with dried jujube.

Ingredient substitutions

Kabocha squash: Butternut squash can work in many recipes, but it is usually moister and does not have the same chestnut-like texture.
All-purpose flour: A gluten-free flour blend may work, with a different texture.
Rice flour: Wheat flour behaves differently and is not an exact substitute, especially in rice cakes and porridge.
Jujube: Dried dates provide sweetness but are softer and more caramel-like.
Salt: Soy sauce can add saltiness but also changes color and flavor.

Nutrition & source