Yoon Yi-ryeon's Zucchini and Potato Julienne Pancake

• 1 potato (large and oblong)
• 1/2 zucchini
• starch powder, as needed to coat the potato shreds
• a pinch of salt
• cooking oil, generously
• cocktail shrimp, as needed (lightly blanched or microwaved until cooked)
• a little mozzarella cheese
• a little red chili pepper (for garnish)
• a little green chili pepper (for garnish)

Recipe 🍳

Cooking tips 💡

• Rinsing the potato shreds in water to remove starch prevents them from becoming sticky and ensures crispiness.
• Keep the heat low throughout to prevent the thin potato shreds from burning.
• Use plenty of cooking oil for extra crispiness.
• Do not mix the potato and zucchini together; layering the potato on the bottom to cook first makes the potato crispy and prevents the zucchini from falling apart.

Recommended for 🙋

• ⭐Those who want to make a crispy pancake using only the natural flavors of potato and zucchini, without flour.
• ⭐Those looking for a savory vegetable pancake as a kids' snack or a simple late-night bite.
• ⭐Those who want to enjoy a unique potato julienne pancake with the addition of cheese and shrimp.