Crispy Cucumber and Egg Pancake: A Unique Vegetable Fritter Recipe
Make a Special Meal with a Unique Cucumber and Egg Pancake
This is a recipe for Cucumber and Egg Pancakes, inspired by a video I saw on YouTube. It’s a delightful cucumber dish with a wonderfully crisp texture and mild flavor, perfect for bringing a fresh change to your usual meals. It also makes a fantastic snack for kids or a tasty appetizer with drinks!
Main Ingredients- 1 cucumber (medium-sized)
- 1/2 onion (medium-sized)
- 1-2 Korean green chili peppers (adjust to your spice preference)
- 3 eggs
- 1 tsp salt
- Pinch of black pepper
- Vegetable oil (canola or grapeseed oil), for frying
Cooking Instructions
Step 1
First, prepare the cucumber, onion, green chili peppers, and eggs. Ensure all ingredients are fresh.
Step 2
Wash the cucumber and trim off the ends. Slice it thinly into matchsticks. Thinly slice the onion as well. Finely mince the green chili peppers (remove seeds if you prefer less heat). Place the sliced cucumber and onion, along with the minced chili peppers, onto a wide plate.
Step 3
In a separate bowl, crack the 3 eggs. Add 1 tsp of salt and a pinch of black pepper. Whisk the eggs thoroughly with a fork or whisk until smooth and no streaks remain.
Step 4
To the well-beaten egg mixture,
Step 5
add all the prepared cucumber, onion, and green chili peppers
Step 6
and gently mix
Step 7
using a spatula or chopsticks, ensuring the vegetables are evenly coated with the egg. This creates the delicious pancake batter. Be careful not to mix too vigorously, as this can break down the vegetables.
Step 8
Heat a non-stick pan over medium-low heat and add a generous amount of vegetable oil. Use a paper towel to spread a thin, even layer of oil across the entire pan surface.
Step 9
Pour the batter into the heated pan, shaping it into round or square pancakes of your desired size. Avoid making them too thick, as this will prevent them from cooking through properly.
Step 10
Cover the pan with a lid and cook over medium-low heat for about 5 minutes, or until the top surface of the pancake begins to set slightly.
Step 11
Once the bottom side is golden brown and the edges start to lift slightly,
Step 12
place a plate larger than the pan over the pancake. Holding the pan and plate together firmly, carefully invert them to flip the pancake.
Step 13
Gently slide the flipped pancake back into the pan
Step 14
and cook the other side until golden brown, about 3-4 more minutes. Ensure both sides are nicely browned.
Step 15
Once both sides are evenly cooked and golden, cut the cucumber and egg pancake into bite-sized portions (usually into quarters or sixths).
Step 16
Serve immediately while warm. This crispy and mild Cucumber and Egg Pancake is ready! It pairs wonderfully with a soy-based dipping sauce or ketchup for an extra burst of flavor.
