Crispy Korean Zucchini Pancake Recipe (Aehobak-jeon)

Zucchini – 1 (Korean zucchini, also known as aehobak; can substitute with regular zucchini)
Hondashi – 1/2 T (Japanese bonito-based soup stock granules; can substitute with Korean dasida or anchovy stock powder)
Salt – a pinch
Potato starch – a pinch (or cornstarch)
Cooking oil – a generous amount (for pan-frying)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Julienne the zucchini and place it in a bowl, then sprinkle with hondashi and salt, mix well, and let it sit for about 20 minutes so the moisture draws out.
Once the moisture has released, sprinkle potato starch over the zucchini and toss gently so it's lightly coated all over.
Tip.A light, even coating is enough - it doesn't need to look like a thick batter.
Heat a generous amount of oil in a pan over high heat for about 1 minute until very hot.
Tip.Zucchini releases a lot of moisture, so the pan needs to be thoroughly heated for a crispy result - think of it more like shallow-frying than regular pan-frying.
Keeping the heat high, spread the zucchini out in the pan and fry, flipping occasionally and adding a little more oil as needed, until golden and crispy.