Colorful Zucchini and Sausage Pancakes
Nutritious and Pretty Zucchini Pancakes with Sausage – Great for Immunity and Brain Health
Zucchini is known to be rich in lecithin, beta-carotene, and Vitamin C, which are beneficial for boosting immunity and improving brain function. This recipe offers a simple yet visually appealing way to prepare zucchini pancakes and sausage pancakes. These pretty pancakes are perfect for packing in a lunchbox. Let’s make them beautiful and enjoy!
Ingredients- 1 medium zucchini
- 1/2 sausage (choose your favorite)
- 3 perilla leaves (깻잎)
- 1 sheet of dried seaweed (roasted)
- 4 Tbsp flour (all-purpose or cake flour)
- Pinch of salt
- A little cooking oil (e.g., canola, grapeseed)
Cooking Instructions
Step 1
Prepare all your ingredients before you start cooking. Wash the zucchini thoroughly and pat it dry. Unwrap the sausage. Have the perilla leaves and seaweed ready for shaping.
Step 2
Slice the zucchini into rounds about 0.5 cm thick. Try to keep them relatively uniform and not too thin, as this will help with shaping later. Slice the sausage to a similar thickness as the zucchini. It’s good to cut them large enough to be cut out with a shape cutter.
Step 3
Using a flower-shaped cookie cutter, press out shapes from the perilla leaves. Trim the cut-out leaves with scissors to your desired size. Do the same with the roasted seaweed, cutting out shapes and trimming them with scissors. This step adds a beautiful decorative touch to your pancakes.
Step 4
Place the flour in a shallow dish. Lightly coat both sides of the zucchini and sausage slices with flour, shaking off any excess. In a separate bowl, whisk the eggs with a pinch of salt to create an egg wash. Dip the floured zucchini and sausage into the egg wash, ensuring they are fully coated.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated sausage and zucchini slices onto the hot pan. Place the flower-shaped perilla leaves on top of the sausage pieces, and the flower-shaped seaweed on top of the zucchini slices. Cook until golden brown on one side, then gently flip and cook the other side. It’s important to cook slowly over low heat to ensure the inside is cooked through without burning. Continue flipping and cooking until both sides are a beautiful golden brown. Your delicious zucchini and sausage pancakes are ready!
Step 6
Here are your beautifully finished sausage and zucchini pancakes! The added flower-shaped perilla leaves and seaweed make them exceptionally pretty and special. These are sure to be a hit as a snack for kids or as a delightful addition to a packed lunch. (Inspired by recipe @6887865 for shaping sausage and zucchini pancakes with cookie cutters).
