Jeon Vegetable Pancakes

Ingredients:

2 c yellow summer squash or zucchini (washed, deseeded, and grated)
1 ½ c carrots (peeled and grated)
2 c yellow potatoes (peeled and grated)
3/4 cup green onions (finely diced, about 4 onions )
3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
2 cup all-purpose unbleached flour
1 large egg (beaten)
¾ - 1 cup water
1 tsp salt
1/4 tsp black pepper
 olive oil (for frying)
sesame oil (for frying)
Spicy Soy Dipping Sauce
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp white onion (finely chopped)
2 cloves garlic (finely diced)

1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)

Directions:

Place squash, carrot and potato in food processor to grate. Add all veggies to a large bowl.

Stir flour into vegetables- mix well.
Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.

Add salt and pepper
Heat ½ tbsp olive oil to the  skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).

Fry pancake until golden and crispy, (this takes about 3-5 minutes).
Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. 

Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.

Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
Continue until all pancakes are cooked. Add extra olive oil  between batches as needed.

Spicy Soy Dipping Sauce

Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.