Korean Vegetable Pancakes | Cookbook | Umami

Ingredients

• 1 cup all purpose flour (130g)
• 2 tablespoons corn starch or potato starch
• 3/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 cup cold water
• avocado oil or any neutral oil for cooking
• 1 cup grated and squeezed zucchini (120g)
• 1 cup grated and squeezed carrots (95g)
• 1/2 cup thinly sliced green onion (15g)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons water
• 2 teaspoons sesame oil
• 2 teaspoons maple syrup
• 1 garlic clove, minced
• 1/2 teaspoon sesame seeds
• 1 teaspoon chopped green onion