Chewy Zucchini and Perilla Leaf Pancakes: A Hearty Vegetable Pancake Recipe
Zucchini Perilla Leaf Pancake: Crispy and Delicious Jeon with Abundant Vegetables
Introducing a recipe for chewy and flavorful vegetable pancakes, packed with fresh zucchini, fragrant perilla leaves, and a variety of colorful vegetables. It’s a nutritious and easy snack that the whole family can enjoy.
Main Ingredients- 8 large Perilla leaves
- 1/2 Zucchini
- 1 Onion
- 1/2 Yellow bell pepper
- 2 Eggs
Batter Ingredients- 10 Tbsp Pancake mix (buchim garu)
- 10 Tbsp Frying mix (twigim garu)
- 3 Tbsp Water
- 10 Tbsp Pancake mix (buchim garu)
- 10 Tbsp Frying mix (twigim garu)
- 3 Tbsp Water
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly and pat them completely dry. We used 8 large perilla leaves.
Step 2
Cut the zucchini in half, remove the seeds, and then julienne it thinly. It’s important not to cut them too thick.
Step 3
Julienne the onion and yellow bell pepper similarly to the zucchini. The key is to maintain the texture of the vegetables.
Step 4
In a bowl, combine the julienned zucchini, onion, and bell pepper. Add 3 pinches of rock salt and mix gently. Let it sit for about 5 minutes, then lightly squeeze out any excess water released from the vegetables; this will result in a chewier pancake. Next, whisk the 2 eggs until smooth and set aside.
Step 5
Sprinkle 10 Tbsp of pancake mix and 10 Tbsp of frying mix over the julienned vegetables. Using frying mix adds an extra crispiness. Add 3 Tbsp of water and mix thoroughly with the vegetables until a batter forms, ensuring no dry flour remains. The vegetables’ own moisture might be enough for the batter, so adjust the water accordingly.
Step 6
Pour the whisked eggs into the prepared batter and mix everything together evenly until well combined. The batter should not be too thick, just enough to coat the vegetables nicely.
Step 7
Preheat a pan over medium heat, then add a generous amount of cooking oil. Ladle portions of the batter into the hot pan and spread them thinly. Avoid making the pancakes too thick, as this will make it difficult to cook them through.
Step 8
Once the pan is hot enough, reduce the heat to medium-low. When the bottom starts to turn golden brown, the edges should naturally lift slightly. Carefully flip the pancake with a spatula, then gently press down on the top with the spatula to ensure even cooking. Add a little more oil to the sides of the pan as you continue to cook, if needed, for extra crispiness.
Step 9
We made large pancakes because there was quite a bit of batter. They were delicious even without any sauce, thanks to the zucchini and perilla leaves! For an extra kick, you can mix 1 Tbsp of soy sauce with 5g of wasabi and serve it as a dipping sauce.
