Zucchini Pancakes: The Perfect Companion for a Rainy Day
How to Make Crispy and Delicious Zucchini Pancakes at Home
Here’s a recipe for zucchini pancakes that taste even better when enjoyed warm at home on a rainy day. Enjoy a special snack time with these pancakes that are crispy on the outside and tender on the inside.
Zucchini Pancake Ingredients
- 150g Zucchini (about 1/2 medium)
- 30g Green Onion (about 1/4 stalk)
- Pinch of Salt
- Pinch of Pepper
- 1/2 Tbsp Cooking Wine (Mirin or Sake)
- 2 Eggs
Cooking Instructions
Step 1
First, wash the 150g of zucchini thoroughly, pat it dry, and then thinly julienne it into about 2mm thick strips. If they are too thick, they will take longer to cook, so it’s best to slice them thinly.
Step 2
Finely chop the 30g of green onion, using both the white and green parts. Next, crack the 2 eggs into a bowl, add a pinch of salt, 1/2 Tbsp of cooking wine, and a pinch of pepper. Whisk everything together to create an egg batter. Add the julienned zucchini and chopped green onion to this batter and mix well to coat everything.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the zucchini and green onion mixture onto the hot pan and cook until golden brown on both sides. Cook for about 2-3 minutes per side until golden brown, and your crispy and delicious zucchini pancakes will be ready!
