Crispy and Savory Zucchini Pancakes: Your Husband’s Favorite, A Special Treat at Home
Chewy Texture and Sweet Flavor! Make Zucchini Pancakes Everyone Loves
I made delicious pancakes using zucchini, my husband’s absolute favorite ingredient. Zucchini has been a bit pricey lately, so I couldn’t buy it often, but today I decided to splurge and bought two large ones to make these delightful pancakes. With a crispy exterior and a tender interior, zucchini pancakes are simple yet incredibly satisfying. It’s a wonderful dish to enjoy with a warm bowl of rice, even on ordinary days.
Main Ingredients
- 2 medium zucchini
- Pinch of coarse salt (for salting zucchini)
- 2 cups pancake mix (buchim garu)
- 1.5 cups water (adjust ratio with pancake mix)
- Plenty of cooking oil (for frying)
Cooking Instructions
Step 1
These are zucchini pancakes, my husband’s absolute favorite in the whole world! Here’s the golden recipe for crispy outside and tender inside.
Step 2
Wash the two zucchinis thoroughly under running water. Trim off the ends and slice them into rounds about 0.5 cm thick. It’s important to keep them at a moderate thickness, as they can fall apart if sliced too thinly.
Step 3
Sprinkle coarse salt over the sliced zucchini and let them sit for 10 minutes. This process draws out excess moisture, resulting in a crispier and chewier texture. After 10 minutes, gently pat the surface of the zucchini dry with a paper towel.
Step 4
In a large bowl, combine the pancake mix and water. Add a pinch of coarse salt and mix to create a batter. The ratio of pancake mix to water can be adjusted based on desired consistency. Aim for a batter that flows smoothly off a spoon but isn’t too watery or too thick.
Step 5
Add the drained zucchini slices to the batter and coat them evenly on both sides. The key is to get a thin coating of batter on each slice. Lightly shake off any excess batter for a neater result.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the batter-coated zucchini slices into the pan, ensuring they have some space between them so they don’t stick together.
Step 7
Once one side is golden brown, flip the pancakes and cook the other side until golden brown as well. Flip them occasionally to ensure the zucchini is cooked through and the exterior becomes deliciously crispy. Be mindful of the heat; too high a flame can burn the outside before the inside is cooked.
Step 8
Transfer the nicely browned zucchini pancakes to a plate lined with paper towels to drain excess oil. This helps maintain their crispiness. While they are best enjoyed immediately when warm, letting them cool slightly before serving can also make them look more appealing and easier to handle.
Step 9
Serving these zucchini pancakes with a tangy and sweet wild chive sauce (optional) will elevate their flavor even further. To make the sauce: finely chop the wild chives and mix them with soy sauce, gochugaru, minced garlic, sesame oil, and toasted sesame seeds. Enjoy this delicious sauce with your homemade zucchini pancakes for a complete and satisfying meal!
