Sweet Potato and Zucchini Pancakes: A Perfect Makgeolli Snack with Savory Sauce
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Don’t let your sweet potatoes go to waste! If you’re tired of the usual steamed sweet potato, transform them into delightful pancakes. This recipe is perfect for using up garden-fresh zucchini too. Experience a wonderful contrast of textures and flavors: crispy on the outside, tender on the inside, with the natural sweetness of the sweet potato and the mildness of zucchini, all enhanced by a zesty, savory sauce. You’ll discover that sweet potatoes are truly fantastic when pan-fried!
Main Ingredients
- 1/3 zucchini
- 1 medium sweet potato
- 2 eggs
- 1 Tbsp all-purpose flour (or tempura flour)
- 1 pinch of salt
- 2 tsp of seasoned sauce (prepared)
Spicy & Savory Sauce Ingredients
- 4 Tbsp chili powder
- 1 Tbsp minced garlic
- 3 Tbsp Chamsauce (Korean soy sauce-based condiment)
- 2 Tbsp Mat-ganjang (aged soy sauce)
- 1 Tbsp ginger juice or extract
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 4 Tbsp chili powder
- 1 Tbsp minced garlic
- 3 Tbsp Chamsauce (Korean soy sauce-based condiment)
- 2 Tbsp Mat-ganjang (aged soy sauce)
- 1 Tbsp ginger juice or extract
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the zucchini and sweet potato. Peel the sweet potato and slice it into half-moon or round shapes, about 0.5 cm thick. Slice the zucchini similarly into half-moons or lengthwise halves, maintaining the same thickness. Place the sliced vegetables into a resealable plastic bag.
Step 2
Add 1 tablespoon of all-purpose flour (or tempura flour) to the bag with the vegetables. Seal the bag tightly and shake it well to ensure the flour evenly coats all the vegetable pieces. This method helps minimize dishes!
Step 3
In a separate bowl, crack the 2 eggs and add a pinch of salt. Whisk them together until well combined. Now, add the flour-coated vegetables to the egg mixture. Stir gently to ensure each piece is thoroughly coated with the egg batter.
Step 4
Heat a frying pan over medium-high heat, then add cooking oil. Once the oil is hot, reduce the heat to medium-low. This gradual heating allows the sweet potato to cook through without burning. Arrange the vegetable slices in the pan, leaving some space between them so they don’t stick together. Pour any remaining egg mixture over the vegetables; don’t let any go to waste!
Step 5
Using chopsticks, gently separate any egg bits that may have clumped together, so each vegetable piece is distinct. Once the underside is golden brown and cooked, carefully flip the pancakes using a spatula and cook the other side until golden.
Step 6
Carefully transfer the perfectly cooked sweet potato and zucchini pancakes to a serving plate. You’ll have one sweet potato pancake and one zucchini pancake.
Step 7
Prepare the seasoned sauce you made earlier. Allowing it to sit and meld flavors will create a deeper, richer taste.
Step 8
Gently drizzle the prepared sauce over the finished sweet potato and zucchini pancakes. Adjust the amount of sauce to your preference. This adds a delightful spicy and savory kick to the sweet and mild flavors of the pancakes. Enjoy the wonderful aroma and delicious taste of these sweet potato pancakes!
