Zucchini and Vegetable Pancake
Crispy and Savory Delight! Homemade Zucchini Vegetable Pancake
As the weather cools, this Zucchini Vegetable Pancake is a perfect treat, reminiscent of crispy vegetable tempura. Enjoy its warm, savory, and satisfying flavor!
Main Ingredients
- 1/2 Medium Zucchini
- 1/2 Onion
- 1/3 Carrot
- 5 Perilla Leaves
Seasoning & Batter
- 5 Tbsp Tempura Flour
- 1 Egg
- 3-4 Pinches Salt
- Pinch of Black Pepper
- Cooking Oil (generous amount)
- 5 Tbsp Tempura Flour
- 1 Egg
- 3-4 Pinches Salt
- Pinch of Black Pepper
- Cooking Oil (generous amount)
Cooking Instructions
Step 1
Wash the zucchini thoroughly and julienne it into strips about 0.5 cm thick. Avoid cutting them too thinly to maintain a pleasant chew and achieve a tempura-like texture.
Step 2
Julienne the half onion into similar thickness strips as the zucchini. The natural sweetness of the onion will enhance the pancake’s flavor.
Step 3
Prepare the carrot for color. Julienne about 1/3 of a small carrot. Similar to the other vegetables, keep the strips at a medium thickness.
Step 4
Wash and pat dry the 5 perilla leaves. Roll them up tightly and slice them into strips about 0.5 cm thick. Their fragrant aroma will add another layer of complexity to the pancake.
Step 5
In a bowl, combine the julienned zucchini, onion, carrot, and perilla leaves. Sprinkle with 3 pinches of salt and a pinch of black pepper for light seasoning. Since tempura flour is used, heavy seasoning is not necessary.
Step 6
Add 5 tablespoons of tempura flour to the vegetables. Tempura flour is key to achieving a crispy exterior, so don’t be shy with the amount.
Step 7
Crack in 1 fresh egg. This recipe omits water, relying on the natural moisture from the vegetables and the egg to create the batter’s consistency. Adding water can reduce crispiness.
Step 8
Mix the vegetables, tempura flour, and egg thoroughly using a spatula or your hands. Ensure the vegetables are evenly coated with the flour mixture without clumping. This step is crucial for consistent cooking.
Step 9
Heat a generous amount of cooking oil in a pan over medium-low heat. Spoon portions of the batter onto the pan, spreading them into round, flat shapes. Fry until golden brown and crispy on both sides. You’ll have a delicious Zucchini Vegetable Pancake, crispy on the outside and tender on the inside. Serve immediately for the best taste!
