Crispy Zucchini and Shrimp Pancakes: A Delightful Homemade Recipe
Achieve the Perfect Crispy and Savory Flavor: Zucchini and Shrimp Pancake Golden Recipe
Whip up a batch of these flavorful zucchini and shrimp pancakes, boasting a delightfully crispy exterior and a tender, moist inside. They’re perfect as a snack for kids or a delicious appetizer to pair with drinks.
Main Ingredients- 1/2 medium zucchini
- 1/2 bunch enoki mushrooms
- 1/2 cup shrimp (cocktail shrimp or peeled raw shrimp)
Batter and Seasoning- 1.5 Tbsp pancake mix (buchim garu)
- 1.5 Tbsp tempura flour (twigim garu)
- 1 egg
- Water (to adjust batter consistency)
- 1.5 Tbsp pancake mix (buchim garu)
- 1.5 Tbsp tempura flour (twigim garu)
- 1 egg
- Water (to adjust batter consistency)
Cooking Instructions
Step 1
In a large bowl, combine the pancake mix and tempura flour. Crack in one egg. Gradually add water, stirring until a smooth batter forms. Adjust the water to achieve the right consistency.
Step 2
The ideal batter consistency is neither too thick nor too thin; it should flow smoothly. This ensures the pancakes cook up light and crispy, not heavy.
Step 3
Wash the zucchini and julienne it thinly. Trim the base of the enoki mushrooms and separate them into smaller strands. Add the prepared zucchini and enoki mushrooms to the batter bowl and mix thoroughly until evenly coated.
Step 4
If some family members don’t enjoy shrimp, you can omit them and make delicious pancakes using just zucchini and enoki mushrooms. In this case, simply skip adding the shrimp.
Step 5
If using shrimp, add them to the batter and mix them in. This step infuses the pancakes with the delightful chewiness and sweetness of the shrimp.
Step 6
Heat a generous amount of oil in a pan over medium-low heat. Spoon portions of the batter into the hot pan to form pancakes of your desired size. Fry, flipping occasionally, until both sides are golden brown and crispy. Your delicious zucchini and shrimp pancakes are ready!
