Crispy Outside, Tender Inside Zucchini Pancakes (Ae-hobak Jeon)
Crispy Outside, Tender Inside Zucchini Pancakes (Ae-hobak Jeon)
Easy Zucchini Pancake Recipe: Crispy, Tender, and a Simple Fried Dish the Whole Family Will Love
Craving a warm and delicious savory pancake, especially on a rainy or cloudy day? Zucchini pancakes (Ae-hobak Jeon) are the perfect answer! They boast a delightful contrast of a golden, crispy exterior and a soft, moist interior. This easy-to-make dish is suitable even for beginner cooks. It’s fantastic as a side dish for rice or as a snack with Korean rice wine (makgeolli). Here’s a detailed recipe for delicious zucchini pancakes.
Main Ingredients- 1 medium zucchini
- A pinch of salt (for salting zucchini)
- 2 Tbsp all-purpose flour or pancake mix
- A few perilla leaves or crowns (optional, for garnish)
- A small piece of red chili pepper (optional, for garnish)
- Generous amount of cooking oil (for frying)
- 1 Tbsp perilla oil (for enhanced flavor, optional)
Egg Wash- 1 large egg
- 1 tsp minced garlic
- A pinch of black pepper
- 1 large egg
- 1 tsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
Let’s start by preparing the main ingredient: the zucchini. Wash the zucchini thoroughly, then slice it thinly into pieces about 0.5cm to 0.7cm thick. Slicing them too thick might prevent them from cooking through, while slices that are too thin could fall apart. Aim for a consistent, moderate thickness.
Step 2
Arrange the sliced zucchini on a plate or cutting board. Sprinkle a pinch of salt evenly on both sides and let them sit for about 3 minutes. This step draws out excess moisture from the zucchini, making them crispier and better able to absorb seasonings, leading to a more flavorful pancake. After 3 minutes, gently pat the zucchini slices dry with a paper towel to remove any excess moisture.
Step 3
Take a resealable plastic bag or a ziplock bag and add the 2 tablespoons of flour or pancake mix. Place the patted-dry zucchini slices into the bag. Seal the bag and gently shake or toss it around so that the zucchini pieces are lightly and evenly coated with the flour. A thin coating is best; a thick layer can make the pancake greasy or cause the batter to peel off.
Step 4
Now, let’s make the flavorful egg wash. Crack 1 large egg into a bowl. Add 1 teaspoon of minced garlic and a pinch of black pepper. Since the zucchini was salted earlier, no additional salt is usually needed in the egg wash. However, you can add a tiny pinch of salt to the egg wash if you prefer a saltier flavor. Whisk everything together until well combined and smooth.
Step 5
Dip the flour-coated zucchini slices into the prepared egg wash. Ensure that both sides of each slice are evenly coated with the egg mixture. Gently shake off any excess egg wash before frying to prevent the batter from becoming too thick and clumpy.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil and perilla oil. I like to use a ratio of about 7 parts cooking oil to 1 part perilla oil for a wonderful nutty aroma. Once the oil is shimmering, carefully place the egg-coated zucchini slices into the pan. For a beautiful presentation and added aroma, you can place a few perilla leaves or thin slices of red chili pepper on top of the zucchini slices as they fry. Cook until golden brown and crispy on both sides, flipping gently. Ensure the heat is moderate to prevent burning while allowing the inside to cook through.
Step 7
Once cooked to a golden crisp, transfer the zucchini pancakes to a plate lined with paper towels or parchment paper. This helps to absorb any excess oil, ensuring a less greasy and more enjoyable pancake.
Step 8
Arrange the drained zucchini pancakes attractively on a serving dish. Serve them warm immediately to best enjoy their crispy exterior and tender interior. Enjoy your delicious homemade zucchini pancakes!
