Crispy Zucchini Pancakes (Ae-hobak Jeon): An Easy Recipe
Deliciously Crispy Zucchini Pancakes: A Simple Korean Vegetable Pancake Recipe
Craving savory pancakes even when it’s not a holiday? This recipe for Ae-hobak Jeon (Korean Zucchini Pancakes) is wonderfully crispy and incredibly easy to make. Perfect for a quick and satisfying snack or side dish!
Ingredients- 2 medium zucchinis
- 3 large eggs
- 1/2 cup all-purpose flour (or Korean pancake mix)
- 1 tsp salt
- 1 Tbsp cooking wine (like mirin or sake)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare 2 medium-sized zucchinis. Crack 3 large eggs into a bowl and whisk them thoroughly with a fork or whisk until the yolks and whites are well combined. Three eggs are a good amount for two zucchinis; you might have a little leftover.
Step 2
To the beaten eggs, add 1 tsp of salt for seasoning. To eliminate any eggy smell, stir in 1 Tbsp of cooking wine (such as mirin or sake) and a pinch of black pepper. Since we’re not salting the zucchini beforehand, it’s important to season the egg batter well.
Step 3
Wash the 2 zucchinis well, then slice them into rounds about 0.5 cm (approximately 1/4 inch) thick. Slicing them too thinly might reduce the pleasant crispiness when cooked.
Step 4
Place all the sliced zucchini rounds into a resealable plastic bag (like a Ziploc bag).
Step 5
Now, add 1/2 cup of all-purpose flour (or Korean pancake mix) into the bag with the zucchini.
Step 6
Inflate the bag by blowing some air into it, like a balloon, then securely hold the opening closed with your hand. Shake the bag vigorously to ensure the flour evenly coats each zucchini slice. This creates a thin, even layer of flour, making the pancakes easier to cook.
Step 7
This light flour coating helps prevent the zucchini from sticking to the pan and ensures a neater finish.
Step 8
Next, dip each floured zucchini slice into the prepared egg batter, ensuring both sides are coated evenly with the egg mixture.
Step 9
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Carefully place the egg-coated zucchini slices onto the hot pan, one by one. Avoid overcrowding the pan, as the slices might stick together or become difficult to flip. Leave some space between each piece for easier handling. (Or, if you’re comfortable, you can fill the pan and manage carefully!)
Step 10
Maintain medium heat and cook for about 2-3 minutes until the underside is golden brown and lightly crisped. Then, carefully flip each zucchini slice. Using both a spatula and tongs (or chopsticks) simultaneously can make flipping much easier.
Step 11
After flipping, cook for another 2-3 minutes until the other side is also golden brown. The zucchini doesn’t need to be cooked until mushy; a slight bite is desirable. Once cooked, remove the pancakes from the pan and place them on a plate. The residual heat will continue to cook them slightly after they’re removed from the pan, so taking them off when they look perfectly done ensures they aren’t overcooked.
