Super Simple Zucchini Pancakes (Jeon) – A Recipe That’s a True ‘Rice Thief’!
Super Simple Zucchini Pancakes (Jeon) – A Recipe That’s a True ‘Rice Thief’!
How to Make Easy Zucchini Pancakes: The Ultimate Side Dish Recipe with a Special Dipping Sauce!
These golden-brown zucchini pancakes are so delicious, they’ll disappear in no time – like a ‘rice thief’ at your dinner table! Learn how to make them easily and quickly, with a special dipping sauce recipe to elevate the flavor. Perfect as a side dish or a snack!
For the Zucchini Pancakes- 1 medium zucchini
- 3 Tbsp pancake mix (buchim garu)
- 2-3 eggs (adjust based on size)
- 1 tsp ‘Yeondu’ (soy sauce alternative, for light color and flavor)
- 1 tsp mirin (rice wine)
- Pinch of salt
- Vegetable oil, for frying
For the Flavorful Dipping Sauce- 1 tsp soy sauce
- 1 tsp water
- 1 tsp sesame oil
- 1 tsp gochugaru (Korean chili flakes)
- 1 Korean green chili pepper, finely chopped (optional, for extra spice)
- 1 tsp soy sauce
- 1 tsp water
- 1 tsp sesame oil
- 1 tsp gochugaru (Korean chili flakes)
- 1 Korean green chili pepper, finely chopped (optional, for extra spice)
Cooking Instructions
Step 1
First, prepare your zucchini. Slice it diagonally into about 0.5 cm thick pieces. This size is perfect for eating and helps them cook evenly. Try to keep the thickness consistent so they don’t fall apart easily.
Step 2
Arrange the sliced zucchini pieces flat on your cutting board. This makes it easier to season them evenly in the next step.
Step 3
Lightly sprinkle a pinch of salt over each zucchini slice. Be careful not to add too much, as it can make the pancakes too salty. Gently spread the salt to ensure it’s evenly distributed for a subtle seasoning.
Step 4
Now it’s time to coat the zucchini. Take a clean plastic bag or zip-top bag and add 3 heaping tablespoons of pancake mix. Using a bag helps to minimize mess and ensures an even coating.
Step 5
Add all the seasoned zucchini slices into the bag with the pancake mix. If you have a lot of zucchini, you can do this in batches.
Step 6
Close the top of the bag securely and gently shake it up and down or side to side. This will evenly coat each zucchini slice with a thin layer of pancake mix. Avoid a thick coating, as it can make the pancakes too doughy; a light coating is key for a delicate texture.
Step 7
In a separate bowl, crack your eggs. Use 3 small eggs or 2 larger eggs. You can adjust the number of eggs based on how much zucchini you’re preparing.
Step 8
Add 1 teaspoon of ‘Yeondu’ to the eggs. Yeondu is a light soy sauce alternative that adds umami without darkening the color, resulting in beautifully pale golden pancakes.
Step 9
Also add 1 teaspoon of mirin (rice wine) to help remove any eggy smell and add a subtle depth of flavor.
Step 10
Remove the chalaza (the white stringy part) from the eggs with a chopstick for a smoother texture. Gently whisk the egg mixture until well combined, but try not to create too many bubbles.
Step 11
Lightly tap the flour-coated zucchini slices to remove excess flour. Then, dip them into the prepared egg wash, ensuring they are just covered. Avoid submerging them completely, as this can lead to a thicker batter.
Step 12
Turn the zucchini slices to coat them evenly with the egg mixture. A good coating will ensure they cook to a beautiful golden brown.
Step 13
Now, let’s start frying! Heat your pan over medium-low heat and add a generous amount of vegetable oil. Enough oil is important to prevent sticking and to achieve a crispy texture.
Step 14
Once the pan is warm, carefully place the egg-coated zucchini slices in a single layer. While the first batch is frying, prepare the next slices by dipping them in the egg wash. This allows you to cook them efficiently in succession. (Clarification: The original step seemed slightly ambiguous. This has been rephrased to ‘Once the pan is warm, carefully place the egg-coated zucchini slices in a single layer. While they cook, dip the next slices in the egg wash to prepare them for the next batch.’)
Step 15
Flip the pancakes and cook until they are golden brown and crispy on both sides. The zucchini will become tender inside while the coating turns delightfully crisp. Once cooked, remove them from the pan and drain any excess oil before serving.
Step 16
Voila! Your incredibly easy and delicious Zucchini Pancakes, the ultimate ‘rice thief,’ are ready to be enjoyed. Serve them warm with your favorite rice!
