Zucchini and Shrimp Pancakes: A Simple Recipe with a Moist and Springy Texture
Recommended for Kids’ Snacks! Super Easy Zucchini and Shrimp Pancakes Using Cocktail Shrimp, a Nutritious Baby Zucchini Pancake Recipe
Introducing a zucchini and shrimp pancake recipe that creates a fantastic harmony between soft zucchini and chewy cocktail shrimp, perfect for baby food or kids’ snacks. Small, peeled cocktail shrimp are much easier to cook with than large ones, and they are less intimidating for children to eat. You can make a wonderful baby zucchini pancake with simple ingredients. Shall we get started?
Main Ingredients
- 20 cocktail shrimp (thawed)
- 1 medium zucchini
- 2 eggs
- 1 handful of green onions (approx. 30g)
- Olive oil or cooking oil (generous amount)
Batter Ingredients
- 4 Tbsp pancake mix (approx. 40g)
- Pinch of salt (omit for baby food)
- Pinch of black pepper (omit for baby food)
- 4 Tbsp pancake mix (approx. 40g)
- Pinch of salt (omit for baby food)
- Pinch of black pepper (omit for baby food)
Cooking Instructions
Step 1
First, thaw the frozen cocktail shrimp completely by soaking them in cold water. Cocktail shrimp thaw quickly, so taking them out about 30 minutes before you start cooking is sufficient. After thawing, gently pat the shrimp dry with paper towels. Excess moisture can make the batter too watery.
Step 2
Finely mince the thawed cocktail shrimp to a size that’s easy for children to eat. Chopping them multiple times with a knife will help maintain a tender texture. If you prefer a chewier shrimp texture, you can chop them slightly coarser.
Step 3
Wash the zucchini, remove the seeds, and finely chop the green onions. Chop the zucchini and green onions into small pieces, similar in size to the shrimp or suitable for children.
Step 4
In a large bowl, combine the chopped zucchini and chopped green onions. Adding the vegetables first and mixing helps prevent the batter from clumping later.
Step 5
Add the minced cocktail shrimp to the vegetables and crack in the 2 eggs. Add a pinch of salt and about 20 twists of black pepper for flavor. (※ For baby zucchini pancakes, omit the salt and pepper or use a very small amount.)
Step 6
Now, sprinkle the 4 tablespoons of pancake mix evenly over the ingredients. Use a spatula or spoon to mix everything thoroughly until well combined. Adjust the batter consistency so it’s not too runny or too thick. (Slightly thick is fine, as it helps the pancakes hold their shape.)
Step 7
Heat a frying pan over medium heat and add a generous amount of olive oil or cooking oil. Scoop spoonfuls of the batter and place them onto the hot pan, shaping them into small, round pancakes. Making them slightly thick rather than thin will result in moist and delicious pancakes.
Step 8
Reduce the heat to medium-low and cook for about 3-4 minutes until the bottom is golden brown. Once the edges start to cook, carefully flip the pancakes and cook the other side until golden brown. Your delicious zucchini and shrimp pancakes are ready! They taste best served warm.
