Crispy and Savory Zucchini Pancakes (Aehobakjeon)
Easy Zucchini Pancake Recipe Using a Golden Ratio of Frying and Pancake Mix
You can easily make delicious zucchini pancakes with just zucchini and simple flour mixes commonly found at home! Here’s a detailed recipe for this beloved Korean snack that’s crispy on the outside and tender on the inside, loved by all ages. Try making these perfect zucchini pancakes, which are great as a holiday dish or a simple appetizer with drinks!
Basic Ingredients
- 1 cup Frying Mix (for crispiness!)
- 1 cup Pancake Mix (for chewiness!)
- 1 Zucchini (choose a large, fresh one)
- Water, as needed (adjust to achieve the right batter consistency)
Cooking Instructions
Step 1
First, in a bowl, combine 1 cup of frying mix and 1 cup of pancake mix. Gradually add cold water while stirring to create a batter that is neither too thin nor too thick, flowing like a gentle stream. It’s important to adjust the water quantity to achieve this consistency. When stirred with chopsticks, the batter should fall smoothly without breaking off abruptly.
Step 2
Wash the fresh zucchini thoroughly under running water. Trim off both ends, then slice it into round, flat pieces about 0.5 cm thick. Slicing them too thin might cause them to break easily, while slices that are too thick can make it difficult to cook them through. Aim for a consistent, moderate thickness.
Step 3
Lightly coat the sliced zucchini with pancake mix, ensuring an even layer. This step is crucial as it helps the frying batter adhere better to the zucchini, preventing it from falling off and contributing to a crispier texture. If too much flour sticks, the coating will be too thick, so dust off any excess lightly.
Step 4
After coating the zucchini with pancake mix, dip each slice into the prepared frying batter. Ensure each piece is evenly coated with the batter on all sides. The key is to get a thin, uniform layer of batter covering the zucchini surface. Gently lift each piece and let any excess batter drip off so the coating isn’t too thick.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is sufficiently hot, carefully place the batter-coated zucchini slices into the pan, ensuring they don’t touch each other to prevent sticking.
Step 6
Once one side turns golden brown and crispy, flip the pancakes to cook the other side until it’s equally golden and crisp. Monitor the heat to prevent burning, flipping them occasionally. Cook until both sides are a beautiful golden brown. Ensure they cook through completely without burning.
Step 7
Once both sides are cooked to a delicious golden brown, your zucchini pancakes are ready! For an extra crispy finish, place the cooked pancakes on paper towels for a moment to drain any excess oil. Serve warm with a soy-based dipping sauce and enjoy!
