Trim and peel the squash. Julienne or cut the squash into 2-inch long matchsticks. If you have a mandoline, please use it. It makes this task much easier!

In a large bowl, toss together the squash, flour, salt, and garlic powder until the squash is well coated.

Keep stirring the mixture as you add a little water at a time. You want the mixture to be just 'wet' with the 'batter' just coating the squash.

Heat a few tablespoons of oil in a large non-stick skillet over medium heat. Scoop about 1 heaping cup of the mixture into the pan and spread it out so that it's a thin layer. If it's too thick, the middle may not cook all the way through. Cook until golden brown or about 4-6 minutes. Flip and cook the second side until golden brown or 3-4 minutes. Tip: be sure to flip the pancake away from you to prevent any hot oil splattering on you.

Repeat step #3 with the remaining mixture.

To serve, cut into 2-inch squares and with a dipping sauce made up of equal parts soy sauce and white vinegar.