Crispy & Moist Zucchini Pancakes (Ae-hobak-jeon) with Sweet Potato Pancakes – Hong Jin Kyung’s Recipe!
Crispy & Moist Zucchini Pancakes (Ae-hobak-jeon) with Sweet Potato Pancakes – Hong Jin Kyung’s Recipe!
Make Crispy Zucchini Pancakes with Tempura Flour Instead of Pancake Mix! Plus, Delicious Sweet Potato Pancakes!
I saw Chef Hong Jin Kyung make zucchini pancakes using tempura flour instead of the usual pancake mix. The result was incredibly crispy on the outside, yet tender and moist on the inside, offering a superior texture compared to traditional methods! We’ll also make sweet potato pancakes alongside. Tempura flour creates a wonderfully crispy coating, while the zucchini remains juicy and tender. The sweetness of the zucchini combined with the crispy coating is simply delightful. The sweet potato pancakes offer a similar crispy exterior and soft interior, tasting like a delightful blend of fried sweet potato and pancake.
Ingredients for Zucchini & Sweet Potato Pancakes- 1 medium zucchini
- 3 small sweet potatoes
- Tempura flour, as needed
- Cold water or ice water, a little
Cooking Instructions
Step 1
First, prepare 1 medium zucchini. Wash it thoroughly, then slice it into uniform pieces about 0.5 cm thick. Slicing them slightly thicker will result in a better texture and prevent them from breaking apart while cooking. This slightly thicker cut is a secret to its deliciousness.
Step 2
Peel (or wash well) 3 small sweet potatoes, then slice them thinly, similar in thickness to the zucchini slices. Adjust the thickness based on the size of your sweet potatoes.
Step 3
Now, let’s make the batter. Place a generous amount of tempura flour in a bowl. Gradually add cold water or ice water while mixing with chopsticks until a smooth batter forms. The batter shouldn’t be too thin; it should lightly coat the ingredients. Using cold water or ice water is key to achieving extra crispy and delicious results. Tip: Adding a little cornstarch to the tempura flour can make them even crispier.
Step 4
Dip the sliced zucchini pieces into the tempura batter, ensuring they are evenly coated on both sides. Aim for a relatively thin coating of batter.
Step 5
Heat a frying pan over medium heat with a generous amount of oil. Carefully place the battered zucchini slices into the hot oil, leaving some space between them to prevent sticking.
Step 6
While the zucchini is cooking, thinly coat the sliced sweet potatoes with the same tempura batter. Once the zucchini is partially cooked, add the battered sweet potato slices to the pan alongside the zucchini. Fry until both sides are golden brown and cooked through. Your delicious zucchini and sweet potato pancakes are now ready!
Step 7
The freshly fried sweet potato pancakes are incredibly delightful, much like eating sweet potato tempura! They are crispy on the outside and soft, sweet, and creamy on the inside. The zucchini pancakes boast a wonderfully crispy and chewy coating, making for a very satisfying bite. They are best enjoyed warm!
Step 8
Even after cooling slightly, the coating remains pleasantly crispy without becoming soggy. What’s truly remarkable is how the natural sweetness of the zucchini shines through, making it a culinary masterpiece! The vibrant yellow interior of the cooked zucchini is incredibly sweet. You can savor the pure zucchini flavor much more intensely than with traditional egg-battered pancakes. The tempura flour truly elevates the ‘crispy outside, tender inside’ experience!
