Crispy and Savory Zucchini Pancakes (Aehobakjeon)
Crispy and Savory Zucchini Pancakes (Aehobakjeon)
Perfect for a Gloomy Day! Quick and Easy Zucchini Pancakes
Today, feeling a bit gloomy with the weather, I wondered what simple and easy dish to make. A quick peek into the fridge revealed a zucchini! Thus, I present this easy recipe for a quick, simple, and savory zucchini pancake, perfect for anyone, especially those living alone!
Pancake Ingredients- 1/2 medium zucchini
- 2 eggs
- 3-5 cups pancake mix (use generously for a crispier texture)
Sweet and Tangy Soy Sauce Dip- 2 Tbsp soy sauce
- 1.5 Tbsp vinegar
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 tsp sesame oil
- 2 Tbsp soy sauce
- 1.5 Tbsp vinegar
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the soy sauce dip that will enhance the deliciousness of your zucchini pancakes. In a small bowl, combine 2 Tbsp soy sauce, 1.5 Tbsp vinegar, 1/2 Tbsp red pepper flakes, and 1 tsp sesame oil. Stir well with a spoon until thoroughly mixed. Feel free to adjust the soy sauce or vinegar to your taste.
Step 2
Next, we’ll prepare the egg batter needed for frying the zucchini pancakes. In another bowl, crack 2 fresh eggs. Using a whisk or chopsticks, beat the eggs until the yolks and whites are well combined and smooth. Ensure there are no lumps for a delicate coating.
Step 3
Now it’s time to prepare the star ingredient, the zucchini. Wash the zucchini thoroughly, trim off both ends, and slice it to your desired thickness. Slicing it about 0.5 cm thick usually results in a tender interior with a pleasant bite. Avoid slicing too thinly, as it can make the pancakes fall apart. Maintaining a moderate thickness is key.
Step 4
Coat the sliced zucchini evenly with the pancake mix. Gently shake off any excess flour after coating both sides. Applying a thin layer of flour prevents the pancake from becoming too doughy. This step is crucial for achieving a good texture.
Step 5
Dip the flour-coated zucchini slices into the prepared egg batter, ensuring they are fully coated. Gently shake off any excess egg wash. This technique helps the pancakes adhere well to the pan and fry to a beautiful golden brown without sticking.
Step 6
Now, let’s get cooking! Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated zucchini slices into the hot pan. Fry one side until golden brown, then flip and cook the other side until evenly golden and cooked through. Be mindful not to use excessively high heat, as this can burn the outside before the inside is cooked.
Step 7
Arrange the beautifully fried zucchini pancakes on a serving plate. Serve immediately with the prepared soy sauce dip for an extra burst of flavor. Enjoying them while warm will give you the best experience of their crispy exterior and tender interior!
