Sweet and Golden Kabocha Squash Pancakes
Golden Delight! How to Make Delicious Kabocha Squash Pancakes
When you think of squash pancakes, do you only picture zucchini? Try making them with kabocha squash! When you shred mini or buttercup squash and pan-fry it, it turns a beautiful golden yellow, making your dish look incredibly appealing. The naturally sweet flavor is also a major plus. This recipe will guide you through creating crispy on the outside, tender on the inside, healthy, and flavorful kabocha squash pancakes.
Pancake Ingredients- 1 mini kabocha squash (approx. 300-400g)
- 1/2 onion (small)
- 4 Korean cucumbers (or other mild green peppers)
- 1 cup pancake mix (approx. 100g)
- 1/2 cup water (approx. 100ml, adjust for consistency)
- Cooking oil (generous amount)
Dipping Sauce- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- Pinch of sesame seeds (optional: 0.5 Tbsp sugar)
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- Pinch of sesame seeds (optional: 0.5 Tbsp sugar)
Cooking Instructions
Step 1
Prepare the Kabocha: First, wash the mini kabocha squash thoroughly. If the rind is too hard to cut, microwaving it for about 10 minutes will make it much easier to slice. Once halved, use a spoon to scoop out all the seeds and pith. Also, remove the tough stem end.
Step 2
Shred the Kabocha: Slice the prepared kabocha into thin rounds, about 2-3mm thick. Then, shred these slices finely. Using a mandoline slicer will help you achieve uniform, thin shreds. Be careful not to make them too thick, as this will increase cooking time.
Step 3
Add and Shred Other Vegetables: Peel the onion and thinly slice it into shreds. Cut the Korean cucumbers in half lengthwise, remove the seeds, and then shred them to a similar thickness as the onion. If you prefer a spicier kick, feel free to use chili peppers instead. Regular green peppers work well too.
Step 4
Make the Batter: In a bowl, combine the shredded kabocha squash, onion, and peppers. Add the pancake mix, using just enough to bind the ingredients together (too much can make the pancakes dense). Pour in about 1/2 cup of water and mix everything until well combined. Pancake mix typically has seasoning, so additional salt is usually unnecessary. If using plain flour, you might want to add a pinch of salt for flavor. The batter should be thick enough to hold its shape, not too runny.
Step 5
Check Batter Consistency: Ensure all ingredients are well coated with the batter. When you lift a spoonful, it should clump together slightly rather than flowing freely like thin batter.
Step 6
Pan-Fry the Pancakes (First Side): Heat a pan over medium heat and add a generous amount of cooking oil. Drop spoonfuls of the batter onto the hot pan, using the back of the spoon to flatten them into round shapes or your desired form. Avoid making them too large initially, as they can be difficult to flip.
Step 7
Fry Until Golden Brown: Cook on medium heat until the bottom side is golden brown. Then, carefully flip the pancakes and cook the other side for about 3-4 minutes, or until the kabocha is cooked through and the edges are crispy. Adjust the heat as needed to prevent burning.
Step 8
Serve with Dipping Sauce: Arrange the cooked kabocha squash pancakes attractively on a plate. In a small bowl, mix the soy sauce, vinegar, and sesame seeds to create the dipping sauce. The sweet and savory pancake paired with the tangy sauce is a delightful combination. Enjoy them hot!
