Chewy and Delicious Sweet Pumpkin Pancake
Chewy and Delicious Sweet Pumpkin Pancake
Crispy Outside, Tender Inside! Chewy Sweet Pumpkin Pancake Made with Glutinous Rice Flour
Introducing our family’s special recipe for sweet pumpkin pancakes, made with a blend of glutinous rice flour and all-purpose flour instead of egg batter. This creates a delightfully chewy texture that’s incredibly delicious. Simple to make, guaranteed to impress!
Ingredients- 2 Korean zucchini (Aehobak)
- 5 Tbsp glutinous rice flour
- 5 Tbsp all-purpose flour
- Pinch of salt
- 500ml water
Cooking Instructions
Step 1
Hello everyone! Today, we’re making chewy and irresistible sweet pumpkin pancakes. You’ll experience a taste that’s on a whole different level compared to regular pumpkin pancakes.
Step 2
Wash the Korean zucchini thoroughly and slice them about 0.7-1 cm thick. Slicing them slightly thicker is recommended, as very thin slices might break apart during cooking.
Step 3
In a bowl, combine 500ml of water and a pinch of salt to make a saltwater brine. Stir until the salt is completely dissolved.
Step 4
Submerge the sliced zucchini in the saltwater brine and let them sit for about 30 minutes. This process draws out excess moisture, resulting in crispier pancakes, and seasons the zucchini from within, enhancing their flavor.
Step 5
After brining, lightly rinse the zucchini under running water and drain them well in a colander. Finally, pat the zucchini slices dry with paper towels. Removing excess moisture is key to ensuring the flour coating adheres well and prevents sogginess.
Step 6
In a large zip-top bag or a bowl, combine the dried zucchini slices with 5 tablespoons of glutinous rice flour and 5 tablespoons of all-purpose flour. (Using a zip-top bag makes it easier to coat the zucchini evenly!)
Step 7
Close the bag and shake well, or use a spatula to coat the zucchini evenly with the flour mixture. If the coating seems too thick, gradually add a tiny bit of water until you achieve a slightly thick, drizzling consistency. It shouldn’t be too runny.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil or perilla oil. Once the oil is hot, carefully place the flour-coated zucchini slices into the pan, ensuring they don’t overlap.
Step 9
Pan-fry until golden brown and crispy on both sides. Once one side is beautifully golden, flip the slices and cook the other side until it reaches the same color. Adjust the heat as needed to prevent burning.
Step 10
These sweet pumpkin pancakes, coated with glutinous rice flour, offer a wonderfully chewy texture that sets them apart from regular pumpkin pancakes.
Step 11
And there you have it! Delicious sweet pumpkin pancakes are ready. They taste best when served warm. Enjoy your cooking adventure!
