MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Zucchini Pancakes
 Categories: Korean, Pancakes
      Yield: 8 Pancakes

      1 md Zucchini; julienned
      1 c  All purpose flour
    1/4 c  Potato starch
      1 tb Soy sauce
      1 ts Garlic powder
      1 c  Vegetable broth
      2 tb Vegetable oil

  Preparation time: 5 minutes
  Cooking time: 20 minutes

  In a bowl, mix together zucchini, flour, potato starch, soy sauce,
  garlic powder, and vegetable broth. This should create a fairly thick
  batter, but if it's too thick, add 1 tb of vegetable broth until it
  reaches the desired consistency.

  Add a little oil to a non-stick skillet over medium heat. Then spoon
  about 1/4 cup of the batter onto the pan, shaping it into a rough
  circle, about 4-inches in diameter. Let it cook for about 2 minutes
  before flipping and cooking for an additional 2 minutes.

  Serve with dipping sauce or by themselves. These can be stored in an
  airtight container in the refrigerator for up to 3 days.

  Recipe by Joanne Molinaro

  Recipe FROM:
  

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