Squash Pancakes, a Korean snack in time for Hanukkah

 Happy Hanukkah!  A miraculous time of frying in oil!  

These light, vegan and gluten-free (if desired) squash pancakes are a Korean snack that work nicely as fried Hanukkah treat.

 

Korean Squash Pancakes

 

1 small squash, peeled, seeded and grated (not spaghetti squash, but most other kinds, including pumpkin.  Small, as in Acorn Squash, or enough to make 4-6 cups grated)

2 tbs sugar

1 tbs salt

Tamarack Farms Yellow Pea flour, to create batter texture. (May use AP flour, wild rice flour, rice flour, etc.  Use what you would for gluten-free cooking, or without regular flour. ) Quantity of flour depends on the amount of liquid in the squash.

 

I tested a few methods.  One recipe suggested not to grate the squash or put it through a food processor grater, as she didn't wish to clean it up, and recommended fine match-stick cutting of the squash.  I found that I had the best results with grating it.  

Grate the squash and mix with the salt and sugar.  Let sit for 10 - 30 minutes.  You will see liquid in the bowl.  You need the liquid.  

Mix in enough yellow pea flour or desired flour to make a batter.  Let the batter rest.

Fry pancakes in oil, until crisp on each side, about 6-8 minutes.  Enjoy immediately, with some soy sauce or hot sauce, or save for later service.

Enjoy!

Onion Bhajia with Yellow Pea Flour

I was craving a nice crispy snack and decided to make Bhujia (pakoras) and Imli (tamarind dipping sauce).  These already are gluten-free when I make them with chick pea flour, but I wanted to use our wonderful and versatile local Yellow Pea Flour, by Tamarack Farms. 

Onion Bhajia

2 cups sliced onions (yellow, red, white)
1 1/4 cup yellow pea flour
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
water, to make a batter
1/2 tsp grated ginger
oil, for frying
options:  chopped cilantro, chopped green onion, etc

Mix all ingredients together and adjust flour and water to make a batter that holds together.  In a pan of hot oil, spoon in mixture into portions and fry on each side for a few minutes until brown.  Remove from pan and let drain on paper towel.  Enjoy with some Imli.

Imli (tamarind dipping sauce)
1 1/2 cups water
3 heaping tbs tamarind paste
1/2 cup jaggery, or brown sugar
1/2 tsp fennel seed
1/4 tsp cayenne
1/2 tsp cumin

In a small saucepan, cook up all ingredients until well incorporated and shiny.  After a short while, the sauce should thicken slightly.  It will thicken a bit more when cooled.  Enjoy with Bhajia, samosas, etc.