Crispy & Tender Zucchini Pancakes: The Ultimate Easy Recipe
How to Make Delicious Zucchini Pancakes at Home
Introducing the ultimate zucchini pancake recipe, featuring thinly julienned zucchini for a wonderfully crispy exterior and a tender, moist inside. Made with simple ingredients, anyone can easily prepare these, making them a perfect side dish or a delightful snack. Enjoy the fresh, savory flavor!
Serves 2-3
- 1 medium zucchini
- 1/2 medium onion
- A small amount of carrot (for added texture and color)
- 1 green chili (optional, for a spicy kick)
- 1 egg
- 1 cup all-purpose flour (or pancake mix)
- 1/2 cup cornstarch (for extra crispiness)
- 1 cup water (to adjust batter consistency)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious zucchini pancakes. Wash the zucchini thoroughly and pat it dry. Have your onion, carrot, and green chili ready.
Step 2
Trim the ends off the zucchini and slice it thinly into julienne strips, about 0.5cm thick. Cutting them too thick can increase cooking time and affect the texture. Using a mandoline slicer can make this step much easier.
Step 3
Julienne the onion to a similar thickness as the zucchini. The natural sweetness of the onion will enhance the overall flavor of the pancakes.
Step 4
Finely julienne the carrot. This adds a lovely color and a subtle crunch to the pancakes. Avoid cutting the carrot too thick, as it may take longer to cook.
Step 5
Finely chop the green chili. Remove the seeds if you prefer less heat. This ingredient is optional; adjust or omit it based on your preference for spiciness. It’s best to leave it out if serving to children.
Step 6
In a large bowl, whisk the egg. Add the all-purpose flour (or pancake mix) and cornstarch. Pour in the water and mix well with a whisk or spoon until you have a smooth batter with no lumps. The batter should be thick enough to coat the back of a spoon but still pourable – adjust water as needed for the perfect consistency.
Step 7
Add the julienned zucchini, onion, carrot, and green chili to the batter. Gently toss everything together with a spoon or spatula, ensuring that all the vegetables are evenly coated with the batter. This coating helps the pancakes hold their shape when fried.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Sufficient oil is key to preventing sticking and achieving a beautiful golden-brown color. Ladle about two spoonfuls of the batter onto the hot pan, then gently spread it out with the back of the ladle to form a round pancake. Aim for a moderate thickness; thinner pancakes tend to be crispier.
Step 9
Once the bottom side is golden brown and cooked through, carefully flip the pancake using a spatula or chopsticks. Cook the other side until it’s also golden brown and crispy. The vegetables inside will soften as the pancake cooks to perfection.
Step 10
Arrange the beautifully cooked zucchini pancakes on a serving plate. Serve immediately with soy sauce or a soy-vinegar dipping sauce. Enjoy these warm, freshly made pancakes – they’re absolutely delicious!
