Zucchini and Squid Pancake.
Pan-fryingIngredients
- 1 zucchini squash.
- 100g of carrots.
- 2 green chili peppers.
- One squid.
- 2 cups all-purpose flour (measured in standard measuring cups).
- 2 cups of water.
- 1 tablespoon of tuna extract.
- Use plenty of cooking oil.
Instructions
Slice the zucchini thinly, and finely julienne 100 grams of carrots.
Prepare two green chili peppers by thinly slicing them.
One squid is thinly sliced, skin on, to add a richer flavor.
In a mixing bowl, combine 2 cups of pancake flour, 2 cups of water, and 1 tablespoon of fish sauce. Mix well until there are no lumps and you have a smooth batter.
Add the chopped zucchini, carrots, green chili peppers, and squid to the dough and mix thoroughly until evenly distributed.
Heat a pan over medium heat and add a generous amount of cooking oil, enough to shallow-fry in.
Spread the dough thinly and bake it until crispy.
Once the bottom side is golden brown, flip it over and continue cooking. Throughout the process, don't be stingy with the oil; add more as needed to ensure even cooking. Finish cooking until fully cooked.