Korean Zucchini Pancakes Recipe

• 2zucchini — cut into ¼-inch matchsticks
• ¼ tspsalt
• ¼ cupall-purpose flour
• 1 tbspcornstarch
• 1garlic — grated or very finely minced
• ¼ cupice cold water
• 2 tbspneutral oil

Soy Dipping Sauce

• 2 tbspsoy sauce
• 1 tbsprice vinegar — or apple cider vinegar
• ½ tspgochugaru — or finely minced jalapeño pepper
• 1 tspgreen onion — finely sliced, optional