I love this blog so much. Believe it or not, JoAnne and I text, email, discord and call each other often and STILL learn something new about each other through this blog! I just read her post about Zucchini fritters. I’m not sure how I did not know she made those. They sound delicious and I can not wait to make them for my hubby. If you make any, please send us photos and permission to post them on our blog. We want to see your versions too. I realized while watching her video that we have a Korean version. When translated they are called “pancakes” but I think fritter works too. As a country we used to not consume cheese believing we could not digest it but now all the street food vendors are running amok with cheese on everything. I don’t mind cheese alone but I do not like it co mingling with my Korean food but more on that closed minded aversion later. Pajeon is the Korean word for green onion pancakes. Pa – means onion and Jeon – is the pancake part. Our language is a simple one. =) When we first immigrated, Mom’s English was of course nearly non existent (other than curse words and other R rated phrases that should not be uttered in mixed company LOL). When she made us this dish she called them “grass pancakes”. She literally picked the wild onions out of our yard – it looked like grass so like all gullible children we did not care what was in them and gobbled them up any time she cooked – which was rare. Now I use scallion and sometimes leeks when I can get to the Asian grocery. I also learned that the Chinese have a version called Dong You Bing. Some people call these Welsh Onion Pancakes. If humans were more like food we would have no qualms about borrowing from each other and just love whatever comes up in the mix instead of shunning things that are not PURELY of one type. Sigh. I know I know – I digress. There are tons of recipes online for Pajeon so I will not bother posting mine but I challenge you to go online (don’t forget Maangchi) and give it a try. If you live in an area where there are a lot of wild green onions that you are sure have not been sprayed with some scary chemicals – pick them, wash them – it is awesome in this dish. Be sure to dip them in the Korean sauce – I personally think this is what sets them apart from their US/European cousins. No green onions? Make them with white onions, add zucchini, carrots, potato whatever you have. It is a great way to use up wilted and otherwise sad looking vegetables in your fridge that you may otherwise throw out. We were poor so we did not throw anything away. I have more stories about how my mom fed us by digging in the yard, other people’s yards and the side of the road. Stay tuned and eat what makes you happy!