Simple Zucchini Pancakes: A Magical Recipe That Even Kids Will Love
How to Make Delicious Zucchini Pancakes Easily
As a child, I didn’t particularly like zucchini, and I still don’t love it now, but I can’t resist eating it when it’s pan-fried into pancakes! Here’s a delicious and simple zucchini pancake recipe that’s perfect for any occasion. Enjoy this delightful dish!
Main Ingredients- 1/2 medium zucchini
- 1/3 medium carrot
- 1 Korean green chili pepper (optional, for a spicy kick)
Batter and Seasoning- 1 paper cup Korean pancake mix (approx. 150g)
- 0.5 tsp salt
- Pinch of black pepper
- 1 tsp gochugaru (Korean chili flakes, for color and flavor)
- 1 paper cup water (approx. 180ml, adjust for batter consistency)
- Cooking oil (for frying, be generous)
- 1 paper cup Korean pancake mix (approx. 150g)
- 0.5 tsp salt
- Pinch of black pepper
- 1 tsp gochugaru (Korean chili flakes, for color and flavor)
- 1 paper cup water (approx. 180ml, adjust for batter consistency)
- Cooking oil (for frying, be generous)
Cooking Instructions
Step 1
First, wash the zucchini and trim off the ends. Julienne it into about 0.3cm thick strips. Julienne the carrot similarly. Finely mince the Korean green chili pepper (remove seeds if you prefer less heat) and mix it with the zucchini and carrot. This will add a nice spicy flavor, making the pancakes even more delicious. (Omit or reduce the chili pepper if making for children.)
Step 2
In a large bowl, combine the julienned zucchini, carrot, and minced chili pepper. Add 1 paper cup of Korean pancake mix and 1 paper cup of water. Then, stir in 1 tsp of gochugaru, 0.5 tsp of salt, and a pinch of black pepper. Mix everything together with chopsticks or a spatula until a smooth batter forms, ensuring there are no lumps. The batter should be thick enough to coat the vegetables but not too stiff. (You may need to adjust the amount of pancake mix or water slightly depending on the moisture content of the vegetables.)
Step 3
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Drop spoonfuls of the batter into the hot pan, spreading them slightly to form thin pancakes. This helps them cook through evenly and become extra crispy. Pan-fry until the bottoms are golden brown and crispy, then carefully flip and cook the other side until golden brown as well. Once both sides are beautifully golden, your delicious zucchini pancakes are ready! They are best enjoyed immediately while hot.
