Zucchini Pancakes (Ae-hobak-jeon): Simple & Delicious Holiday Treat
Enjoy Savory Zucchini Pancakes, a Perfect Dish for Holidays!
Zucchini always brings back fond memories. My father-in-law used to fondly recall how his younger sister-in-law would make delicious zucchini pancakes for him when he was young. He’d often mention it, looking at zucchinis. Now, I often make these pancakes for him, cherishing those memories. Food can truly be a gift of beautiful memories. As the holidays approach, let me introduce a simple yet elegant zucchini pancake recipe that you can easily make for your family. Crispy on the outside and tender on the inside, these pancakes are perfect as a side dish or even a snack.
Essential Ingredients
- 1 Zucchini
- 2 Tbsp Korean Pancake Mix (Buchim Garu)
- Pinch of Salt
- 1 Egg
- 1 Red Chili Pepper (Optional: a few leaves of Crown Daisy)
Cooking Instructions
Step 1
Prepare a fresh zucchini. Slice it thinly into rounds, about 0.5 cm thick. Slicing them neither too thick nor too thin ensures a pleasant texture and prevents them from breaking when cooked. Lightly sprinkle salt over the sliced zucchini. This step helps to draw out some moisture, improving the texture and removing any raw zucchini smell.
Step 2
Let the salted zucchini sit for about 10 minutes. You’ll notice small water droplets forming on the surface. Gently pat this moisture dry with paper towels. Removing excess water is crucial for the batter to adhere well and for the pancakes to achieve a crispy texture.
Step 3
Having all your ingredients prepped makes cooking much smoother. Have your dried zucchini slices, pancake mix, and beaten egg ready. This allows you to quickly coat the zucchini slices and start frying without delay. The key is to be prepared for efficient cooking.
Step 4
It’s time to coat the zucchini. First, thoroughly dust the dried zucchini slices with the pancake mix, ensuring they are evenly coated. Then, dip them into the beaten egg, coating them completely. Avoid a thick layer of batter; aim for a light, even coating on each slice.
Step 5
Heat a pan with a generous amount of oil over low heat. Place the coated zucchini slices in the pan. Start cooking on low heat, then adjust to medium-low to medium heat as they cook. This gradual heat control ensures the pancakes are golden brown and crispy on the outside while remaining tender on the inside. Cook, flipping occasionally, until golden brown on both sides, being careful not to burn them.
Step 6
As the pancakes are nearing completion, artfully place thin slices of red chili pepper on top. This adds a vibrant splash of color and visual appeal. For an even more decorative and flavorful touch, you can also add a few leaves of crown daisy. The subtle aroma of the chili and crown daisy will enhance the overall taste.
Step 7
Arrange the beautifully golden-brown zucchini pancakes on a serving plate. They make a delightful side dish for rice or a lovely snack. Their savory and mild flavor is so addictive that they might disappear in no time! Enjoy your delicious homemade pancakes!
