Crispy Outside, Tender Inside: Delicious Zucchini Pancakes Recipe
A Special Treat: Zucchini Pancakes That Even My Husband Loves!
Zucchini is quite pricey these days, costing a significant 1,980 won per piece! As a homemaker, it’s a tough pill to swallow, but my husband absolutely adores zucchini pancakes. So, I decided to make them a little differently than usual. These pancakes boast a delightful contrast of crispy exterior and soft, tender interior, with the added subtle fragrance of mugwort. A truly memorable dish perfect for special occasions or for someone you cherish.
Pancake Ingredients- 2 zucchinis (or Korean pumpkin)
- 3 cups all-purpose flour (or pancake mix)
- Pinch of salt (for batter)
- A handful of fresh mugwort (optional)
- Generous amount of cooking oil (for frying)
Dipping Sauce- 2 Tbsp soy sauce (regular)
- 1 Tbsp toasted sesame seeds
- A pinch of gochugaru (Korean chili powder)
- 1 tsp sesame oil
- A pinch of black pepper
- A small amount of finely chopped green onion
- 2 Tbsp soy sauce (regular)
- 1 Tbsp toasted sesame seeds
- A pinch of gochugaru (Korean chili powder)
- 1 tsp sesame oil
- A pinch of black pepper
- A small amount of finely chopped green onion
Cooking Instructions
Step 1
Welcome! Today, we’re making delicious zucchini pancakes that everyone, young and old, will love. I’ll share a detailed recipe with a special secret for achieving a crispy outside and a moist inside.
Step 2
First, let’s prepare the batter, the foundation of our tasty pancakes. In a bowl, combine 3 cups of flour (or pancake mix) and a pinch of salt for seasoning. Gradually add water while stirring to create a smooth batter with a pourable consistency – not too thin, not too thick. It should flow gently off a spoon. If you’re using fresh mugwort, chop it into bite-sized pieces and gently mix it into the batter for an aromatic touch.
Step 3
Wash the zucchinis thoroughly. If using young zucchini, trim off the ends and slice them into rounds about 0.5 cm thick. If using mature Korean pumpkin, remove the seeds and peel, then slice to a similar thickness. Slicing them to a uniform thickness ensures they cook evenly and deliciously.
Step 4
Dip each zucchini slice into the prepared flour batter, ensuring it’s coated evenly and thinly. This light coating will help achieve a wonderfully crispy texture when fried.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Place the batter-coated zucchini slices in the pan, making sure they don’t overlap. Fry one side for about 3-4 minutes until golden brown and crispy, then carefully flip and cook the other side until equally golden. Be mindful of the heat to prevent burning; adjust as needed.
Step 6
While the pancakes are frying, let’s make the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of toasted sesame seeds, a pinch of gochugaru, 1 teaspoon of sesame oil, a pinch of black pepper, and some finely chopped green onion. Mix everything well. For an extra kick, you can add a little minced garlic.
Step 7
Dip the freshly fried, warm zucchini pancakes into the prepared sauce – it’s pure bliss! The natural sweetness of the zucchini combined with the savory dipping sauce creates a perfect harmony of flavors.
Step 8
Voila! Your delicious zucchini pancakes are ready. They have a wonderfully crispy exterior and a tender, moist interior. You can easily make these at home, achieving a taste that rivals any restaurant.
Step 9
On a chilly day like today, warm zucchini pancakes are a true delight. Gather your family, enjoy them with a warm drink or some traditional Korean rice wine (makgeolli), and make lasting memories. Tonight, create a joyful time with these delightful zucchini pancakes!
