Savory Potato and Zucchini Pancakes with Shrimp
Crispy & Chewy! The Perfect Harmony of Potato, Zucchini, and Plump Shrimp in These Pancakes
Indulge in a delicious and satisfying pancake, freshly made! I woke up early one morning with insomnia and decided to visit my garden. I went out to pick some chili peppers that were just ripening. I was fully prepared, armed with mosquito coils and repellent, but alas, I still got bitten! Despite my preparations, the mosquitos were relentless. Nevertheless, I managed to bring back some fresh chili peppers, and decided to make these delightful pancakes.
Main Ingredients
- 1/2 zucchini (approx. 150g)
- 1 potato (medium size, approx. 150g)
- 5 Korean green chili peppers (kkwari-gochu)
- 1 Cheongyang chili pepper (optional, for extra spice)
- 20 cocktail shrimp (thawed)
- 10 perilla leaves (kkaennip)
- 1 egg
Batter and Seasoning
- 2/3 cup buckwheat flour (approx. 70g)
- 1 teaspoon salt
- Generous amount of cooking oil (for frying)
- 2/3 cup water (approx. 130ml, adjust consistency as needed)
- 2/3 cup buckwheat flour (approx. 70g)
- 1 teaspoon salt
- Generous amount of cooking oil (for frying)
- 2/3 cup water (approx. 130ml, adjust consistency as needed)
Cooking Instructions
Step 1
Prepare all ingredients by julienning them. Wash the zucchini and potato thoroughly and slice them into thin matchsticks. Remove the seeds from the Korean green chili peppers and Cheongyang chili pepper (if using) and finely chop them. Wash the perilla leaves, roll them up, and thinly slice them. Thaw the cocktail shrimp, pat them dry, and if they are large, cut them in half.
Step 2
In a bowl, combine the buckwheat flour and salt. Gradually add 2/3 cup of water, mixing to create a batter. (Using buckwheat flour instead of regular flour adds a wonderful nutty flavor and health benefits!) If the batter seems too thick, add a little more water. If it’s too thin, add a bit more buckwheat flour until it reaches a thick but pourable consistency. Finally, crack in the egg and mix well.
Step 3
Add the julienned vegetables, shrimp, and perilla leaves to the batter. Gently toss everything together until the ingredients are well coated. I initially thought about not adding water, but realized it might make the mixture too dry, so I added a little water to achieve the right consistency.
Step 4
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Spoon the batter onto the pan, forming pancakes. Cook slowly until golden brown on both sides. Since the potatoes take longer to cook, cover the pan to ensure they cook through evenly without burning the exterior.
Step 5
After making several smaller pancakes, I decided to combine the remaining batter and make one large, rustic pancake. This makes for a more impressive presentation and a fun way to share!
Step 6
Once the large pancake is cooked, tear it into bite-sized pieces with chopsticks or a fork while it’s still warm. Tearing it by hand adds to the rustic charm and enhances the enjoyable texture.
Step 7
Pan-fried to a perfect golden brown with plenty of oil, these potato and zucchini pancakes are incredibly delicious. The nutty flavor of the buckwheat flour, the savory shrimp, and the crisp vegetables create a delightful textural experience. This homemade pancake is perfect for a hearty meal or a delightful snack.
Step 8
We enjoyed 8 smaller pancakes and one large one – it was a feast! We ate every last bite. These are perfect as a filling meal or a satisfying snack when you’re craving something delicious.
