Crispy & Tender! Colorful Zucchini Pancake (Aehobak Jeon)
Crispy & Tender! Colorful Zucchini Pancake (Aehobak Jeon)
Don’t Forget That Zucchini in Your Fridge! Easy & Delicious Zucchini Pancake Recipe
I accidentally bought more zucchini after realizing I already had some in the fridge! To make sure none goes to waste, I decided to make ‘Aehobak Chaeyeon’ (thinly sliced zucchini pancake), a crowd-pleasing dish. Thinly sliced zucchini, carrots, and onions come together to create a pancake that’s not only delicious and texturally satisfying but also a feast for the eyes. (Teaspoon is used for ‘small spoon’ measurements.)
Zucchini Pancake Ingredients- 220g zucchini (about 1 medium)
- 36g carrot (about 1/4 medium)
- 60g onion (about 1/4 medium)
- 100cc pancake mix (about 1/2 cup)
- 100ml water (about 1/2 cup)
- 0.25 tsp salt (about 1/8 tsp)
- Generous amount of grapeseed oil (about 3-4 Tbsp)
Cooking Instructions
Step 1
First, wash the 220g of zucchini under running water. Trim off both ends, slice it into rounds about 0.3cm thick, and then julienne these rounds into thin strips of the same thickness. Slicing them as thinly as possible will result in a crispier and tastier pancake.
Step 2
Julienne the carrot and onion into thin strips of similar thickness and length to the zucchini. Ensuring the vegetables are cut to similar sizes will help them cook evenly and make the pancakes look more appealing.
Step 3
In a large bowl, combine 100cc of pancake mix and 100ml of water. These two ingredients will form the base of your pancake batter.
Step 4
Add 0.25 teaspoon of salt to the batter and mix thoroughly with a whisk or chopsticks until there are no lumps. You want a smooth, consistent batter.
Step 5
Add all the julienned zucchini, carrots, and onions to the batter bowl. Gently mix everything together with chopsticks or a spatula, being careful not to break the vegetables. Ensure each piece of vegetable is coated with batter for maximum flavor and crispiness.
Step 6
Heat a frying pan over medium heat and add a generous amount of grapeseed oil. Once the oil is hot, use a spoon to scoop portions of the zucchini mixture and place them onto the pan. If you want round pancakes, carefully shape the edges with the back of your spoon. If shaping is difficult, don’t worry too much; just ensure the vegetables stay together within the pancake form.
Step 7
Cook the pancakes over medium to medium-low heat, alternating between the two. When the bottom side is golden brown and the edges start to look slightly firm, carefully flip the pancake with a spatula. Cooking over excessively high heat can burn the outside before the inside is cooked through, so managing the heat is crucial.
Step 8
Flip again and cook the other side until it’s also a beautiful golden brown. Once both sides are perfectly cooked and look appetizing, turn off the heat. Your delicious zucchini pancake is now ready! It tastes best when served immediately while warm.
