Chewy and Tender Zucchini Pancakes (Aehobakjeon): A Year-Round Favorite
Chewy and Tender Zucchini Pancakes (Aehobakjeon): A Year-Round Favorite
Zucchini Pancakes (Aehobakjeon)
This humble, inexpensive vegetable transforms into an impressive side dish when made into pancakes! Experience the delightful slightly crisp and tender texture of zucchini coated in a golden egg batter. These pancakes are incredibly delicious, offering a subtle sweetness that’s a hit with both kids as a snack and adults as a perfect accompaniment to a refreshing Korean rice wine (makgeolli). Enjoy the satisfying bite and sweet flavor that will surely bring a smile to your face.
Main Ingredients- 2 Korean zucchini (Aehobak)
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 Tbsp salt (for salting zucchini)
- Vegetable oil, for pan-frying
Optional Ingredient (for color)- 1 red chili pepper (for garnish, optional)
- 1 red chili pepper (for garnish, optional)
Cooking Instructions
Step 1
First, wash the Korean zucchini thoroughly under running water. Then, slice them into rounds about 0.5 cm (approximately 1/4 inch) thick. Sprinkle the sliced zucchini evenly with 1/2 Tbsp of salt and let them sit for about 10 minutes to draw out moisture. This step is key to achieving a chewier texture and preventing the pancakes from becoming mushy.
Step 2
While the zucchini is salting, crack the 2 large eggs into a bowl. Gently whisk them to break the yolks and remove any stringy bits, ensuring the egg mixture is smooth and well-beaten. This will help the batter adhere evenly to the zucchini.
Step 3
After 10 minutes, rinse the salted zucchini lightly under cold water to remove excess salt and pat them completely dry with paper towels. It’s crucial to remove as much moisture as possible so the flour and egg batter stick well. Spread the 2 cups of all-purpose flour onto a wide plate. Dredge each slice of zucchini lightly and evenly in the flour, shaking off any excess. Then, dip each floured zucchini slice into the beaten egg mixture, ensuring it’s fully coated. If using the red chili pepper, thinly slice it and place it on top of the egg-coated zucchini for a decorative touch.
Step 4
Heat a non-stick skillet over medium heat and add a generous amount of vegetable oil. Carefully place the egg-coated zucchini slices into the hot pan, making sure not to overcrowd it. Pan-fry for a few minutes until the bottom side is golden brown and crisp. Then, gently flip each piece and cook the other side until it’s also golden brown and cooked through. Adjust the heat as needed to prevent burning and ensure even cooking.
Step 5
Once both sides are beautifully golden and crispy, remove the zucchini pancakes from the pan. Place them on a paper towel-lined plate for a moment to drain any excess oil. Arrange the Aehobakjeon attractively on a serving dish. They are best enjoyed fresh and warm!
