Chewy and Sweet Zucchini & Eggplant Pancakes (Kids Love Them!)
An Amazing Zucchini & Eggplant Pancake Recipe That’s Easy on the Wallet and Big on Flavor!
With food prices soaring, why not make delicious pancakes using zucchini and eggplant, which are relatively affordable? I found that simply stewing or stir-frying eggplant wasn’t really to my taste, but when fried or made into pancakes, the flavor level skyrocketed! The same goes for zucchini. So, I created these irresistible pancakes using these two vegetables that are hard to resist! The result? My younger son, who usually dislikes zucchini and eggplant, devoured them, saying, ‘They’re so delicious!’ Even my daughter, who normally wouldn’t touch zucchini, exclaimed, ‘I love zucchini!’ and gobbled them up so quickly that they were all gone. I was amazed at how quickly the pancakes I prepared for one meal disappeared, even though I only made a small batch because they aren’t usually their favorite dishes. Enjoy these delicious pancakes made with cost-effective zucchini and eggplant, a crowd-pleasing dish!
Main Ingredients
- 1 medium zucchini
- 3 medium eggplants
- A small amount of carrot (adds color and sweetness)
- 1/4 onion (enhances flavor)
- 2 Korean chili peppers (add more if you like it spicy)
- 5 large shrimp (peeled and minced)
- 4 eggs
- 200g ground beef
- 3 tsp cornstarch (for a crispy texture)
- Pancake mix (for batter, about 1 cup)
Seasoning Ingredients
- Olive oil (or cooking oil)
- Salt (MSG-based, for flavor)
- Salt
- Black pepper
- 1 Tbsp fish sauce (adds umami)
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 1 Tbsp minced green onion
- 1 Tbsp rice wine (removes odor)
- A pinch of sesame seeds (for nutty flavor)
- Olive oil (or cooking oil)
- Salt (MSG-based, for flavor)
- Salt
- Black pepper
- 1 Tbsp fish sauce (adds umami)
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 1 Tbsp minced green onion
- 1 Tbsp rice wine (removes odor)
- A pinch of sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
First, wash the zucchini and eggplants thoroughly. Slice the zucchini into round, flat pieces about 0.7 cm thick. Slice the eggplants to a similar thickness. It’s important to maintain a moderate thickness, as they can break if sliced too thinly.
Step 2
For the eggplants, carefully scoop out the center part of the sliced pieces with a spoon to create a round cavity. This will be the space for the filling. Be careful not to scoop too deep.
Step 3
Similarly, for the zucchini, scoop out the center part to create space for the filling. The key is to create a well where you can stuff the filling.
Step 4
Let’s make the filling! In a bowl, combine the minced beef, minced shrimp, finely chopped carrot, onion, and Korean chili peppers. Add 2 eggs, minced garlic, minced green onion, a pinch of salt, black pepper, 1 Tbsp soy sauce, 1 Tbsp fish sauce, and 1 Tbsp rice wine. Mix well. Adding 3 tsp of cornstarch will also result in a crispier texture.
Step 5
Carefully fill the cavities of the zucchini and eggplant with the prepared filling mixture. A generous amount of filling will make them even more delicious. Press the filling firmly so it doesn’t fall out.
Step 6
Coat the stuffed zucchini and eggplants evenly with pancake mix. Gently shake to ensure the flour adheres well. Brush off any excess flour.
Step 7
Beat the remaining 2 eggs to make an egg wash. Dip the flour-coated zucchini and eggplants into the egg wash, ensuring they are fully coated. Now, heat a pan with a generous amount of olive oil (or cooking oil) and place the egg-coated zucchini and eggplants in the pan.
Step 8
Cook over medium-low heat until golden brown on both sides. Ensure the filling is cooked through. Once one side is golden, flip and cook the other side until golden brown. This will complete your delicious zucchini and eggplant pancakes.
Step 9
Arrange the well-cooked zucchini and eggplant pancakes on a plate for serving. You can serve them with a dipping sauce (soy sauce, vinegar, sesame seeds, etc.) according to your preference. They are best enjoyed warm!