Crispy and Delicious Zucchini Pancakes (Hobakjeon)
Easy Zucchini Pancakes for Beginners (Hobakchaejeon / Hobak Buchimgae)
Thinking of a simple snack to make, and found leftover zucchini and carrots in the fridge? Make these easy, crispy, and delicious zucchini pancakes! Hobakchaejeon, perfect as a festive dish or a side for meals, is a delicacy loved by everyone. Discover the charm of these pancakes – crispy on the outside, tender on the inside!
Main Ingredients
- 145g zucchini (about 1/2 medium)
- 28g carrot (about 1/4)
Cooking Instructions
Step 1
First, gently wash the zucchini under running water. Slice it into rounds about 3mm thick, then julienne them into similar thickness. Be careful not to slice them too thin, as they might break apart.
Step 2
Peel the carrot, wash it lightly, and then julienne it into thin strips, about 2mm thick, similar to the zucchini. The added color from the carrot will make the pancakes look even more appealing.
Step 3
In a bowl, combine the julienned zucchini and carrot. Add 2-3 pinches of salt and mix gently. Seasoning with salt helps draw out moisture from the zucchini and enhances its flavor.
Step 4
To achieve that signature crispy texture, sprinkle 2 Tbsp of potato starch and 3 Tbsp of pancake mix evenly over the vegetables. This combination of flours is the secret to achieving a crispy exterior and a tender interior!
Step 5
Add 50ml of water to create the batter. The amount of water can be adjusted based on the batter’s consistency. Aim for a consistency that is neither too watery nor too thick.
Step 6
Using a spoon or spatula, gently toss the ingredients together until everything is evenly coated. Make sure the zucchini and carrot are well-mixed with the batter.
Step 7
Now, let’s start frying! Heat a generous amount of vegetable oil in a frying pan over medium heat. Scoop a spoonful of the batter and place it in the hot pan. Use the back of the spoon to spread it out into a round, flat shape. Try not to make them too thick.
Step 8
Once the surface of the pancake starts to look a bit dry and opaque, carefully flip it over using a spatula. It’s important to cook them slowly over low to medium heat initially to ensure the inside is cooked through.
Step 9
If the pan seems dry while cooking, add a little more oil around the edges. Enough oil is key to achieving a crispy result.
Step 10
Gently press down on the pancake with the spatula to flatten it evenly. This helps the heat distribute evenly for a more delicious cook.
Step 11
Continue cooking over medium heat until both sides of the zucchini pancake are golden brown. Once one side is nicely browned, flip it and cook the other side until equally golden. To check for doneness, lift an edge; it should have a deep brown hue. Flip one last time, then turn off the heat.
Step 12
Place the finished zucchini pancakes on paper towels or parchment paper to drain any excess oil for a cleaner finish. Serve immediately while warm for the perfect crispy, tender zucchini pancakes!
