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!
