Crispy and Delicious Zucchini Pancakes: Perfect for Holiday Feasts!
Easy Zucchini Pancake Recipe / Chuseok Holiday Zucchini Jeon
Hello everyone! Today, I’m excited to share a recipe for delicious zucchini pancakes (Hobak Jeon), a must-have dish for holiday celebrations. Zucchini is a healthy ingredient, rich in fiber and protein, making it great for those managing diabetes or on a diet. It’s especially beneficial to cook green and yellow vegetables with oil, as this enhances the absorption of carotene. Look for zucchini that is uniformly shaped, glossy, and slender, as these tend to have fewer seeds and are easier to cook. With this recipe, anyone can easily make impressive zucchini pancakes. Enjoy a delightful meal with these crispy on the outside and tender on the inside, flavorful pancakes!
Ingredients- 1 medium zucchini (Korean squash preferred)
- 1 green chili pepper, 1 red chili pepper
- 2 large eggs
- Pinch of salt (seasoned salt)
- Pinch of white pepper
- 5 Tbsp all-purpose flour (for dusting)
- Vegetable oil, for pan-frying
Cooking Instructions
Step 1
Making zucchini pancakes is wonderfully simple. The ingredients are minimal, so feel free to follow along easily.
Step 2
First, wash the zucchini thoroughly. When slicing, aim for a thickness that is neither too thin nor too thick. If the slices are too thin, they might break apart, and if they’re too thick, they’ll take a long time to cook through.
Step 3
Now, let’s season the zucchini slices. Sprinkle them evenly with seasoned salt and white pepper. Let them sit for about 20 to 30 minutes. This allows the zucchini to release some moisture, which will make the pancakes even tastier. Seasoning the slices from above ensures the salt and pepper distribute evenly. Using white pepper instead of black pepper also prevents the finished pancakes from looking speckled and maintains a pleasant appearance.
Step 4
Next, we’ll prepare the chili peppers for garnish. Have one green chili and one red chili pepper ready to add color and flavor to your pancakes.
Step 5
Slice the chili peppers in half lengthwise and remove the seeds. Using a teaspoon is a convenient way to scoop out the seeds cleanly.
Step 6
Once the seeds are removed, you can cut the chili peppers into decorative shapes. If you have a small heart-shaped cookie cutter, use it to create adorable garnishes! If not, finely dicing the chili peppers is also a great option. Using mini heart shapes will make your zucchini pancakes look extra appealing.
Step 7
Crack the eggs into a bowl and strain them through a sieve. This step helps create a smoother, more uniform batter, which results in a cleaner finish when frying.
Step 8
It’s best not to add salt to the egg wash, as the zucchini is already seasoned, and adding more salt could make them too salty. This also helps prevent the egg wash from spoiling. Now, prepare the all-purpose flour for dusting the zucchini.
Step 9
Lightly pat dry the seasoned zucchini slices. Dust each slice thinly and evenly with flour on both sides, then gently shake off any excess. Next, coat the floured zucchini generously with the prepared egg wash.
Step 10
Now it’s time to fry. First, heat your pan over medium heat. Add a generous amount of vegetable oil. Once the oil is shimmering, carefully place the egg-coated zucchini slices into the pan.
Step 11
As soon as the zucchini is in the pan, place the prepared chili garnish on top. Gently press the chili garnish onto the zucchini so it adheres to the egg wash and stays in place.
Step 12
When one side is golden brown and cooked, carefully flip the pancakes. Keep an eye on the heat to prevent burning, and add more oil to the pan as needed during cooking. This ensures your zucchini pancakes come out perfectly crispy and delicious.
Step 13
Once cooked, transfer the zucchini pancakes to a paper towel-lined plate to drain any excess oil and allow them to cool slightly. While they are delicious served warm, allowing them to cool just a bit can enhance the overall flavor balance.
