Healthy & Satisfying Zucchini Pancakes (Diet-Friendly!)
Enjoy a Guilt-Free ‘Diet Zucchini Pancake’ Made with Fresh Garden Vegetables
I made some diet-friendly zucchini pancakes using the soft, tender zucchinis grown by my brother-in-law in his garden. They’re a wonderfully light yet satisfying meal or snack.
Main Ingredients
- 1/2 medium zucchini
- 1 Korean green chili pepper (for a hint of spice)
- 2 fresh eggs
Cooking Instructions
Step 1
Wash the zucchini thoroughly and pat it dry. Then, julienne it into thin strips. If the strips are too thick, they will take longer to cook, so aim for a moderate thickness. Finely chop the Korean green chili pepper. (Omit or adjust the amount if you prefer less spice.)
Step 2
In a large bowl, combine the julienned zucchini, chopped green chili pepper, and 2 fresh eggs. Add 1/2 Tbsp of fish sauce for a boost of umami. Gently mix everything together with your hands until just combined to form a batter. Be careful not to overmix.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle portions of the zucchini batter onto the hot pan, spreading them out slightly into thin, round shapes. Cook for about 3-4 minutes per side, until golden brown and slightly crispy around the edges. You can gently press down with a spatula while cooking to ensure even crispiness.
Step 4
Carefully transfer the well-cooked zucchini pancakes to a serving plate. Sprinkle a pinch of sesame seeds over the top for an extra nutty aroma and visual appeal. Your delicious garden zucchini pancakes are ready!
Step 5
Cut the pancakes into bite-sized pieces. Serve with a small dish of low-sodium soy sauce or your preferred dipping sauce. Enjoy these healthy and tasty diet-friendly zucchini pancakes!
