Crispy and Tender Zucchini and Chive Pancake (Hobak Buchu Jeon)
Rainy Day Delight: How to Make Delicious Zucchini and Chive Pancakes
A gentle rain has been falling since yesterday, making me crave the comforting aroma of freshly fried pancakes. Today, I’m making the ever-delicious Zucchini and Chive Pancake, a perfect dish for such weather. Its delightful combination of sweet zucchini and fragrant chives is a guaranteed crowd-pleaser, especially on a drizzly day. Get ready for a crispy, savory treat!
Ingredients- 1/3 medium Zucchini (approx. 100g)
- 150g prepared Chives
- 50g Frying powder (or tempura flour)
- 220g Cold water
- 0.2 tsp Salt
- 1 Tbsp Sesame seeds (optional)
Cooking Instructions
Step 1
First, prepare your vegetables. Thoroughly wash the chives under running water and pat them completely dry. Trim them into about 2-3 cm lengths. For the zucchini, wash it without peeling and slice it into very thin matchsticks. Thinly sliced vegetables cook more evenly and result in a crispier pancake.
Step 2
Let’s make the delicious pancake batter! In a bowl, add the frying powder. Pour in 220g of cold water. Whisk or stir with chopsticks until there are no lumps. The batter should be slightly thin – not too thick or too watery – so it coats the ingredients evenly for frying. Using frying powder alone will give you an extra crispy texture.
Step 3
Add the prepared zucchini matchsticks and chopped chives to the batter. Gently mix them together. Be careful not to overmix, as this can release moisture from the vegetables and make the batter too wet. Mix just enough so that the ingredients are evenly coated. This ensures they don’t clump and are easy to fry.
Step 4
For an enhanced flavor and aroma, consider adding 1 tablespoon of sesame seeds at this stage. If you have ground dried shrimp mixed with sesame seeds, adding a tablespoon of that blend will impart a subtle shrimp fragrance and also help season the pancake. If you don’t have these special additions, simply season with 0.2 tsp of salt for a light flavor.
Step 5
Heat a generous amount of cooking oil in a pan over medium heat. Ladle portions of the batter onto the hot pan, spreading them into round, flat shapes. Once the bottom side turns golden brown and crispy, flip the pancake and cook the other side until golden brown as well. After both sides are nicely colored, reduce the heat to low and continue cooking until the inside is thoroughly cooked. This method ensures a crispy exterior and a tender interior.
Step 6
Your delicious Zucchini and Chive Pancake is ready! Using a mix of frying powder and pancake mix resulted in an even crispier and tastier pancake. This recipe yields about three and a half pancakes, which is a good amount for two people to enjoy. Don’t reserve this for special occasions; make it a delightful meal for any rainy day!
