Zucchini and Enoki Mushroom Pancake: A Nutritious Side Dish Perfect for Kids
Chewy Enoki Mushrooms Meet Sweet Zucchini! Tender Zucchini and Enoki Pancake Recipe
Create a special snack or nutritious side dish using zucchini and enoki mushrooms, ingredients often found in baby food. Even without added strong seasonings, you can enjoy the natural sweetness of zucchini and the delightful chewy texture of enoki mushrooms, making it enjoyable for children. If your child prefers a little seasoning, a light dip in soy sauce or ketchup can be a great accompaniment. Let’s make this Zucchini and Enoki Mushroom Pancake with simple ingredients for a wonderful flavor!
Main Ingredients- 40g Zucchini (approx. 1/5 of a medium zucchini)
- 20g Enoki Mushrooms (approx. 1/5 of a package)
- 1 Egg
- Cooking Oil (for pan-frying) as needed
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Then, cut it into thin matchsticks, avoiding the seedy core. Slicing them thinly will ensure they cook evenly and quickly.
Step 2
Trim the root end of the enoki mushrooms. Gently separate the clumps and chop them into small pieces, about 0.5 to 1 cm in length. This makes them easier to mix with the zucchini and adds a pleasant texture.
Step 3
In a large bowl, combine the julienned zucchini, chopped enoki mushrooms, and the egg. Use a spoon or spatula to mix everything together well until evenly combined. The egg should coat all the ingredients.
Step 4
Heat a pan over medium-low heat (induction level 2) with a generous amount of cooking oil. Ladle portions of the batter onto the hot pan, forming round, flat pancakes. Cook until the bottom is golden brown and then carefully flip them with a spatula. Continue to cook the other side until golden brown and cooked through. Gently fry over low heat until both sides are a beautiful golden color.
