This is a favorite food at the time of the Harvest Moon Festival, Ch’u-sok, but it is served whenever zucchini is available.

Zucchini Pancakes

1 small zucchini
1/2 red bell pepper
2 green onions
1 tsp. vegetable oil
1/2 tsp. sesame oil
1 c. water
1 egg
1 c. flour
1/2 tsp. salt
2 tsp. vegetable oil for frying
quick dipping sauce (see recipe on below)

1. Cut zucchini and red pepper into matchsticks 1 1/2 inches long. Slice green onions diagonally.

2. In a small skillet, heat 1 tsp. vegetable oil. Add zucchini, red pepper, and onions and stir-fry 1 minute. Sprinkle with sesame oil. Remove from heat and let cool.

3. Place the water, egg, flour, and salt in a medium bowl. Beat with wire whisk or egg beater. Batter should be fairly thin.

4. Stir cooled vegetables into batter.

5. Heat 1 tsp. vegetable oil in 8-inch skillet. Pour in half the pancake batter. Turn and tilt the pan so that the batter covers the pan evenly. Cook over medium heat 3 to 4 minutes, or until golden. Using a spatula, turn the pancake and cook another 2 to 3 minutes, until golden on the bottom.

6. Repeat with second half of batter. Cut each pancake into 8 pieces. Serve with quick dipping sauce.*

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

*For a variation, make tiny individual pancakes by frying 1/8 cup of the batter in a small nonstick skillet.These colorful little cakes, rolled up to dip in the sauce, make a very good snack.

Quick Dipping Sauce

1/4 c. soy sauce
1/2 tsp. rice or cider vinegar
1/2 tsp. sesame seeds

1. Mixing the sauce ingredients in a small bowl.

2. Place the dipping sauce in a bowl together with the food to be dipped on a large plate and serve.

Preparation time: 3 to 5 minutes
Makes 1/4 c.