Korean Crispy Zucchini Pancakes
Korean Crispy Zucchini Pancakes
Ingredients
* 2 medium zucchini (about 1 lb or 450g total)
* 1/2 teaspoon salt, plus more for the batter
* 3/4 cup all-purpose flour
* 1/4 cup potato starch
* 1 cup cold water
* 1 egg
* 2–3 green onions, thinly sliced (optional)
* Neutral oil (such as vegetable or canola) for frying
Dipping Sauce
* 2 tablespoons soy sauce
* 2 tablespoons rice wine vinegar
* 1 teaspoon mirin or a pinch of sugar (optional)
* Red pepper flakes and/or toasted sesame seeds (optional)
Combine all ingredients in a small bowl and mix well.
Instructions
1. Prepare the Zucchini: Using a box grater, finely shred the zucchini. Place the shredded zucchini in a bowl and toss with 1/2 teaspoon of salt. Let it sit for about 20 minutes to draw out the excess water. Squeeze out the liquid thoroughly using a clean kitchen towel or cheesecloth. Set the drained zucchini aside.
2. Make the Batter: In a separate bowl, whisk together the all-purpose flour, potato starch, and a pinch of salt. Gradually add the cold water, whisking until a smooth, thin batter forms. It should have the consistency of pancake batter—able to coat the back of a spoon. Whisk in the egg until evenly combined.
3. Cook the Pancakes: Heat a large non-stick pan over medium heat and add about 1 tablespoon of neutral oil. Once the oil is shimmering, pour a thin layer of the batter into the pan, swirling to create a round pancake, similar to a crepe.
4. Add Zucchini and Seal: Evenly spread a handful of the drained zucchini and a sprinkle of green onions over the batter. Drizzle a small amount of extra batter over the zucchini to help "seal" the ingredients in place.
5. Fry to Perfection: Using a spatula, gently press down on the pancake to ensure even cooking and to encourage browning. Continue cooking until the edges become crispy and golden brown. This may take 3–4 minutes.
6. Flip and Crisp: Flip the pancake and add a little more oil to the pan if needed. Press down again with the spatula and continue to cook the other side until it is firm and lightly browned.
7. Rest and Serve: Transfer the finished pancake to a cutting board. Let it rest for a minute before cutting it into triangles. Serve immediately with the dipping sauce.
Tips:
* Make sure to squeeze out as much water as possible from the zucchini. This is key for achieving a crispy pancake.
* Don't overcrowd the pan. Cook one pancake at a time to ensure even browning.
* The batter should be thin enough to pour easily but thick enough to hold the ingredients. If it feels too thick, add a tablespoon of cold water at a time until you reach the right consistency.
Enjoy these savory zucchini pancakes! What other recipes are you thinking of adding to the Mandoo Club blog?