Crispy and Savory Zucchini Pancakes (Ae-Hobak Jeon)
Crispy and Savory Zucchini Pancakes (Ae-Hobak Jeon)
Crispy Zucchini Pancakes Enhanced with Dried Shrimp for Extra Flavor and Crunch
This recipe transforms simple zucchini into a delightful dish with an irresistible crispy texture, thanks to the addition of dried shrimp. If you find plain zucchini pancakes a bit too soft, adding ground dried shrimp will elevate both the flavor and the crunch factor. Enjoy these golden-brown pancakes that are perfectly crispy on the outside and tender on the inside – a crowd-pleaser for any meal.
Ingredients- 1/2 medium zucchini
- 1 handful dried shrimp (approx. 10g)
- 2 Tbsp potato starch
- 2 pinches salt
- Vegetable oil, for frying
Cooking Instructions
Step 1
Begin by washing the zucchini thoroughly. Julienne it into thin strips, about 0.3cm thick. Sprinkle the julienned zucchini with 2 pinches of salt and let it sit for about 5 minutes. This process draws out excess moisture, which is key to achieving a crispier pancake.
Step 2
Heat a dry frying pan over medium-low heat. Add the handful of dried shrimp and toast for 2-3 minutes, stirring constantly to prevent burning. Toasting enhances their nutty aroma and removes any potential fishiness.
Step 3
Once the dried shrimp have cooled slightly, transfer them to a food processor or blender. Grind them into a fine powder. If you don’t have a processor, you can finely mince them with a knife. This powdered shrimp will add a wonderful depth of flavor and texture to the batter.
Step 4
Rinse the salted zucchini briefly under running water to remove excess salt and moisture. Squeeze out as much water as possible with your hands. In a mixing bowl, combine the squeezed zucchini, the ground dried shrimp powder, and the potato starch. (Feel free to add other seasonings if desired.)
Step 5
Mix all the ingredients together thoroughly using your hands or a spatula until well combined. Ensure there are no lumps of starch or shrimp powder, and that the batter has a consistent texture.
Step 6
Heat a generous amount of vegetable oil in a frying pan over medium heat. Drop spoonfuls of the batter onto the hot pan, spreading them slightly into thin, round shapes. Fry until golden brown on one side, then carefully flip and cook the other side until equally golden and crispy. Adjust the heat as needed to prevent burning.
Step 7
Your crispy and savory zucchini pancakes with dried shrimp are now ready! Serve them hot for the best texture. They are delicious on their own or can be served with a side of soy sauce or a simple dipping sauce.
