Crispy Zucchini and Scallion Pancake
Crispy Outside, Tender Inside! Secret to Delicious Zucchini and Scallion Pancake
On chilly days when you crave warm comfort food, why not make a vibrant Zucchini and Scallion Pancake? We’ll guide you through a detailed recipe for this beloved savory pancake that’s crispy on the outside and wonderfully tender on the inside. Discover special tips to make it even more delicious!
Main Ingredients
- 1 Zucchini
- 1 cup Scallions (about 1 cup)
- 1/2 Cheongyang chili pepper (optional, for added heat)
- 1/2 Red chili pepper (for color and subtle flavor)
- 1 tsp Salt
- 1 Tbsp Sugar
- 1 cup Pancake Mix
- 1 cup Frying Mix (tempura powder)
- 1 cup+ Water (for adjusting batter consistency)
Cooking Instructions
Step 1
Wash the zucchini thoroughly. Slice it thinly into half-moons or julienne it into bite-sized pieces. Wash the scallions and cut them into 3-4 cm lengths. Finely mince or thinly slice the Cheongyang and red chili peppers, removing seeds, to add color.
Step 2
The key to a crispy pancake is the batter! For a wonderfully crispy result, mix pancake mix and frying mix (tempura powder) in a 1:1 ratio. The frying mix will give it an extra crispy texture.
Step 3
To the 2 cups of mixed flour (1 cup pancake mix + 1 cup frying mix), add 1 cup of water. Use chopsticks or a whisk to mix until smooth, ensuring there are no lumps. The batter should be neither too thin nor too thick, flowing easily. Add a little more water if needed to reach the desired consistency.
Step 4
Adding 1 tablespoon of sugar to the pancake batter enhances the natural flavors of the ingredients and adds a savory depth. If serving to children, you might want to add a little extra sugar.
Step 5
When making small, round pancakes, mix the ingredients into the batter first. Then, when pouring onto the pan, use a fork to arrange the vegetables neatly so they hold their shape well. Form them into bite-sized, flat circles.
Step 6
Heat a generous amount of oil in a pan over medium-high heat. Add the batter and cook it as if frying to achieve a crispy exterior. Using plenty of oil allows the pancake to fry, resulting in a crispier texture.
Step 7
When making larger pancakes, also use plenty of oil. After cooking them to a golden brown, you can gently wipe away excess oil from the pan with a paper towel for a cleaner finish.
Step 8
Cook the pancake over medium-high heat, flipping it until golden brown on both sides. This cooking method ensures the inside remains tender while the outside becomes delightfully crisp. Cooking over too low a heat for too long can make it soggy, so pay attention to the heat level.
