Colorful and Pretty Zucchini Pancakes
How to Make Beautiful Zucchini Pancakes (Even for Beginners!)
Introducing a recipe for zucchini pancakes adorned with sweet zucchini and crisp red bell peppers, guaranteed to make your mouth water just by looking at them. While every household has its own way of making zucchini pancakes, today I’ll share a special recipe passed down from my mother, creating perfectly shaped and delicious pancakes. They’re not only beautiful but also incredibly savory and delightful, so be sure to follow along!
Main Ingredients- 1 medium Zucchini
- 2 Eggs
- 30g Red Bell Pepper
- 1/2 cup Pancake Mix (approx. 50g)
- Pinch of Salt
- Vegetable Oil, for frying
Cooking Instructions
Step 1
First, prepare all the ingredients needed for your zucchini pancakes. Fresh zucchini and colorful bell peppers are key components that enhance both the taste and appearance of your dish.
Step 2
Wash the zucchini thoroughly and pat it dry. Slice it into rounds about 0.5cm thick, maintaining its original shape. Slicing them too thinly can make them fall apart easily, so aim for a consistent medium thickness.
Step 3
Sprinkle a pinch of salt over the sliced zucchini and let it sit for about 10 minutes to draw out moisture. This step prevents excess water from forming when cooking and further enhances the natural sweetness of the zucchini.
Step 4
Finely mince the red bell pepper after removing the seeds. The bell pepper not only adds a vibrant color to your zucchini pancakes but also contributes a subtle sweetness and a pleasant crunch.
Step 5
In a bowl, combine the pancake mix, 2 eggs, and the zucchini slices (after draining any excess liquid from salting). Add a pinch of salt to enhance the flavor. Gradually add water while mixing to create a batter that is neither too thin nor too thick – it should flow smoothly off a spoon but not be watery.
Step 6
Use paper towels to firmly press and remove all the excess moisture from the salted zucchini slices. Properly drying the zucchini is crucial to ensure the batter adheres well and to prevent oil splattering during cooking.
Step 7
Lightly coat both sides of the dried zucchini slices with a thin layer of pancake mix. This dusting helps the batter stick better. The key is to apply just a light coating, not a thick layer.
Step 8
Dip the lightly dusted zucchini slices into the prepared batter, coating both sides thinly. Avoid applying too much batter, as it can make the pancakes greasy. Aim for a thin coating where the shape of the zucchini is still slightly visible.
Step 9
Heat a generous amount of vegetable oil in a pan over low heat. Carefully place the batter-coated zucchini slices into the hot oil, one by one. Then, gently place a small amount of the minced bell pepper on top of each zucchini pancake for decoration. Adding the bell pepper makes the presentation absolutely beautiful!
Step 10
Once the bottom side is golden brown, carefully flip the zucchini pancakes using a spatula. Continue to cook over low heat until both sides are a beautiful golden brown and cooked through. Ensure they don’t burn.
Step 11
The freshly cooked zucchini pancakes will be hot. Avoid stacking them immediately. Instead, lay them out on a wide plate for a moment to let some steam escape. Arranging them slightly overlapping before they are completely cool will prevent them from sticking together.
Step 12
While simply coating them in egg works too, using a pancake batter results in a more savory and crispy texture. They also look neater and more refined, making them perfect for serving. For an extra kick, dip them in a soy sauce mixture with finely chopped chili peppers – it’s an absolutely fantastic combination!
