Crispy and Savory Zucchini Pancakes: A Simple Yet Delicious Homemade Treat
Zucchini Pancakes: A Delightful Vegetarian Alternative
While meat dishes are wonderful, sometimes a simple vegetable pancake is exactly what you crave! Today, I’ve made these deliciously savory zucchini pancakes, filling your kitchen with a wonderful aroma of sizzling oil. They’re quick, easy, and incredibly tasty. Perfect for a light meal or a satisfying snack!
Main Ingredients- 1 medium zucchini
- 2 tablespoons all-purpose flour (using a tempura or frying mix will make them extra crispy!)
- 2 large eggs
- Generous amount of cooking oil (enough to coat the pan and ensure even browning)
Seasoning- 1/3 teaspoon salt (for seasoning the egg wash)
- 1/3 teaspoon salt (for seasoning the egg wash)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and pat it dry. Slice it into approximately 0.5cm thick rounds. Aim for an even thickness; too thin and they might break, too thick and they may not cook through properly.
Step 2
Here’s a simple trick for a perfect coating! Place 2 tablespoons of flour into a resealable plastic bag (ziplock bag).
Step 3
Add the sliced zucchini to the bag with the flour. Gently shake the bag to coat each slice evenly. Try to let out as much air as possible before sealing.
Step 4
Ensure the zucchini slices are lightly and evenly coated with flour. You can shake the bag or gently toss them with your hands. This step is key to achieving a crispy texture.
Step 5
Now, let’s prepare the egg batter. Crack 2 large eggs into a shallow bowl. Add 1/3 teaspoon of salt to the eggs. The salt helps to enhance the flavor and reduce any eggy smell.
Step 6
Using a whisk or fork, beat the eggs well until the yolks and whites are fully combined and the salt is completely dissolved. Make sure there are no lumps for a smooth coating.
Step 7
Dip the flour-coated zucchini slices into the beaten egg mixture. Gently toss them around to ensure each slice is thoroughly coated with the egg batter. A good coating of egg will make the pancakes richer and more delicious.
Step 8
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. It’s important not to overheat the pan, as the pancakes can burn quickly. Carefully place the egg-coated zucchini slices into the hot oil, ensuring not to overcrowd the pan. Leave some space between them to prevent sticking.
Step 9
Cook over medium-low heat until the bottom side is golden brown and lightly crispy. Then, gently flip each pancake using a spatula. Continue to cook, flipping occasionally, until both sides are beautifully golden and the zucchini is cooked through. Cooking slowly over gentle heat ensures they are cooked evenly without burning.
Step 10
Voila! Your delicious golden zucchini pancakes are ready. Serve them hot, right off the pan, with a side of soy-vinegar dip (made with a 2:1 ratio of soy sauce to vinegar). They make a wonderful light meal or a fantastic accompaniment to a cold drink!
