This week we made a Korean breakfast of zucchini pancakes with a tasty dipping sauce. Most of the class was spent cutting the squash into matchsticks, which were then tossed with salt to help draw out moisture. Students then squeezed as much water out of the salted zucchini as they could (similar to the process they used to make Polish potato pancakes), then made a simple batter with eggs, onion, and flour.
The best part of the class was when kids who came into the class strongly stating they did not like zucchini asked for thirds.
