Ingredients

• 4 potatoes (600 g)
• 90 g zucchini
• 1 tbsp potato starch
• 2 cups water (500 ml)
• 1/2 tsp salt
• Cooking oil
• Dipping sauce: 2 tbsp soy sauce
• 1 tbsp water
• 1 tbsp vinegar
• 1/2 tbsp red pepper powder
• 1 green chili pepper

Instructions

1. Peel the potatoes and grate them finely.
2. Wash the zucchini and cut it into thin strips.
3. Mix the soy sauce, water, vinegar, red pepper powder, and finely chopped green chili to make the dipping sauce.
4. Combine the grated potatoes and zucchini, then add the water, salt, and potato starch to make a batter.
5. Heat a pan, add cooking oil, and spoon in the batter to form thin, round pancakes.
6. When the pancake turns translucent and cooks through, flip it and fry until golden brown.
7. Transfer to a plate and serve with the dipping sauce.