Crispy Zucchini Julienne Pancakes
Zucchini Julienne Pancakes | Crispy Zucchini Fritters Recipe
Hello there! I’m a homemaker who loves learning, cooking, and sharing what I’ve learned. π Unlike the common round slices, this time I’ve finely julienned zucchini and used potato starch and tempura flour to make these pancakes extra crispy, almost like tempura! I highly recommend you try this delightfully crispy texture. π They pair perfectly with a simple soy-vinegar dipping sauce. (Other zucchini recipes are posted separately!)
Main Ingredients- 1 medium zucchini
- 1/2 tsp salt
- 2 Tbsp potato starch
- 5 Tbsp tempura flour
- 4 Tbsp water
- 2 Tbsp cooking oil
- 2 Tbsp perilla oil
- 1/2 carrot (finely julienned)
- 1/2 onion (finely julienned)
Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
Cooking Instructions
Step 1
First, wash and prepare the zucchini. Cut it in half, lightly scoop out the seeds, and then julienne it into very thin strips, about 0.2 cm thick. Sprinkle 1/2 teaspoon of salt over the julienned zucchini and toss gently. Let it sit for about 10 minutes to draw out moisture. Lightly squeeze out any excess water, then sprinkle 2 tablespoons of potato starch over the zucchini and toss until each strand is lightly coated. This step is key to making the pancakes extra crispy!
Step 2
In a bowl, combine 5 tablespoons of tempura flour with 4 tablespoons of water. Mix well until smooth, ensuring there are no lumps to create the batter. (If the batter is too thick, add a little more water.) Add the julienned zucchini coated with potato starch, along with the finely julienned carrots and onions, to the batter. Gently mix everything together, making sure all the ingredients are evenly coated with the batter without breaking the zucchini.
Step 3
Heat a lightly oiled pan over medium heat. Add 2 tablespoons of cooking oil and 2 tablespoons of perilla oil. Once the oil is sufficiently hot, drop spoonfuls of the batter onto the pan to form small pancakes. Avoid spreading them too thin; forming them into small, slightly thick rounds will result in a better shape and texture. Cook until one side is golden brown and crisp, then flip and cook the other side until equally golden and cooked through. Add more oil as needed during cooking.
Step 4
Once perfectly cooked, transfer the crispy zucchini julienne pancakes to a plate lined with paper towels to absorb any excess oil. Cut them into bite-sized pieces if desired and arrange them attractively on a serving dish. Serve with the simple dipping sauce made by mixing 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of water. They taste best when enjoyed warm!
Step 5
(Optional Tip) If you prefer a larger and thinner pancake, you can add a bit more water to the batter to make it runnier, then spread it thinly in the pan with the julienned zucchini. For an extra kick and vibrant color, consider adding finely chopped green or red chili peppers to the batter before cooking.
