honey-barbecue boneless chicken wings. spinach calzones dipped in marinara sauce. cool ranch doritos. any kind of potato chip, by the bagful. i can get on board with lots of slightly questionable frat-boy food, but for some reason, i can't stomach cold pizza. something about the translucent congealed cheese, i think. now, cold korean pancakes, on the other hand, i'll gladly wolf down (preferably leaning against the fridge door, illuminated by the eerie glow).
they're even better hot, of course. when my mom makes these seafood- and zucchini-filled pancakes, everyone (okay, just me) crowds around the stove, waiting for the first mouth-searing bite.
i can't say these are as good as my mom's, but nothing ever is, is it? i think these are close, though.
2 cups all-purpose flour
1 1/2 cups water
1/4 tsp. baking powder
2 large eggs
salt and pepper
2 small zucchini, julienned
4 scallions, sliced lengthwise and cut into 2-inch pieces
2 cloves garlic, minced
1/4 lb. shrimp, cooked and chopped
canola oil for frying
whisk together flour, water, baking powder, eggs and salt and pepper to taste. thin batter with a little more water if desired. stir in zucchini, scallions, garlic and shrimp. heat a thin layer of canola oil in a large skillet. drop pancake batter by 1/4 cup in skillet; quickly spread out to make as thin as possible. fry 2 min. on each side, pressing down with spatula to compress, or until golden brown and crisp.
dipping sauce: combine 2 tbsp. soy sauce, 2 tsp. seasoned rice vinegar and a few grinds black pepper in a small dish.