Healthy and Savory Temple-Style Zucchini Pancakes
Healthy and Savory Temple-Style Zucchini Pancakes
Temple-Style Zucchini Pancakes
A delicious temple-style zucchini pancake recipe made without meat, highlighting the subtle flavors of tofu and mushrooms. Crafted with wholesome ingredients, these pancakes offer a delightful crisp exterior and a moist, flavorful interior.
Main Ingredients- 1 Zucchini
- 1/2 block Tofu
- 10 strands Oyster Mushrooms
- 1 Red Chili Pepper
Cooking Instructions
Step 1
1. Wash and prepare the zucchini. Slice it lengthwise into approximately 16 pieces. Carefully scoop out the seeds and pulp from the center using a spoon or small knife, creating a hollow ‘boat’ shape. Be careful not to scoop too deep, just enough to create space for the filling.
Step 2
2. Ensure there is enough space within the hollowed zucchini pieces to hold the filling. Set aside the hollowed zucchini.
Step 3
3. Finely mince the scooped-out zucchini pulp and the oyster mushrooms. Place the minced mushrooms in a bowl, sprinkle with a pinch of salt (about 1/4 tsp), and let them sit for a few minutes to release their moisture. This step helps to achieve a chewier texture.
Step 4
4. Remove the seeds from the red chili pepper and mince it very finely. Press the tofu firmly with paper towels or a clean cloth to squeeze out as much water as possible. Squeeze out any excess water from the salted zucchini pulp and mushrooms as well.
Step 5
5. In a large bowl, combine the squeezed tofu, minced zucchini pulp, minced oyster mushrooms, and minced red chili pepper. Add the ground black sesame seeds (1 Tbsp), starch (1 Tbsp), and a pinch of salt (about 1/4 tsp, or adjust to taste). Mix everything thoroughly until well combined.
Step 6
6. Bring a pot of water to a boil and add a pinch of salt. Blanch the hollowed zucchini pieces for about 1-2 minutes. Be careful not to overcook them, as they can become mushy. Immediately drain the blanched zucchini and rinse them under cold water to stop the cooking process. Drain them well on a sieve.
Step 7
7. Once the blanched zucchini is drained, lightly dust the inner surface (the hollowed part) with frying flour. This helps the filling to adhere better.
Step 8
8. Carefully fill the hollowed zucchini pieces with the prepared filling, pressing it in gently. Lightly coat the top of the filling with a bit more frying flour.
Step 9
9. Prepare the batter by gradually adding water to the frying flour (5 Tbsp) until you achieve a slightly thick consistency, not too runny. Dip the filling-coated side of the zucchini into the batter. Heat a generous amount of oil in a pan over low heat. Cook the zucchini pancakes slowly, ensuring the filling is cooked through completely. Once the filling is cooked, carefully flip the pancakes and lightly pan-fry the other side until golden brown. Your delicious zucchini pancakes are ready!
