Savory and Delicious Easy Zucchini Pancakes (Aehobakjeon)
Savory and Delicious Easy Zucchini Pancakes (Aehobakjeon)
Whip up Zucchini Pancakes with Just 3 Ingredients! / Easy Side Dish Recipe
Let’s make a delicious side dish with just 3 ingredients! These zucchini pancakes are incredibly easy to make and taste fantastic. They’re crispy on the outside and tender on the inside, making them perfect for kids’ snacks or a hearty meal accompaniment.
Main Ingredients- 1 Korean zucchini (aehobak)
- 2 eggs
- Generous amount of pancake mix (or all-purpose flour)
Cooking Instructions
Step 1
Wash the zucchini thoroughly and slice it evenly to about 0.5 cm thickness. Slicing them thinly ensures a better texture when you bite into them and makes them easier to cook. (Tip: Thinner slices result in crispier, tastier pancakes!)
Step 2
Coat each zucchini slice evenly on both sides with pancake mix (or all-purpose flour). A thin coating of flour helps the egg mixture adhere better and contributes to a crispier finish. Avoid using too much flour, as it can make the pancakes taste doughy.
Step 3
In a clean bowl, lightly beat the 2 eggs. Then, add the flour-coated zucchini slices and gently toss to ensure they are well-covered with the egg mixture. A good coating of egg will make the pancakes more tender and savory.
Step 4
Heat a pan over medium heat and add a generous amount of cooking oil. Carefully place the egg-coated zucchini slices into the hot oil. Pan-fry them until golden brown and crispy on both sides. Enjoy your delicious zucchini pancakes! (Tip: Cooking on low heat for too long can make them soggy. Medium heat allows them to cook quickly and stay crispy.)
