Aromatic Whole Perilla Seed Zucchini Pancakes
August Seasonal Delicacy: Savory Zucchini Pancakes with Whole Perilla Seeds
As summer draws to a close, make delicious pan-fried pancakes using the best of the season’s round zucchini, generously infused with the nutty aroma of whole perilla seeds. Crispy on the outside and tender on the inside, these simple yet delightful summer treats are a must-try.
Main Ingredients- 1 Round Zucchini (choose a medium-sized one)
- 2 Eggs
- Cooking Oil (use generously for frying)
Pancake Batter- 1 cup Tempura Flour (recommended for a crispy texture)
- 2 Tbsp Whole Perilla Seeds (can be ground finely or used whole; adds a rich nutty flavor)
- 1 pinch Salt (to season)
- Water (add gradually to achieve the desired batter consistency)
- 1 cup Tempura Flour (recommended for a crispy texture)
- 2 Tbsp Whole Perilla Seeds (can be ground finely or used whole; adds a rich nutty flavor)
- 1 pinch Salt (to season)
- Water (add gradually to achieve the desired batter consistency)
Cooking Instructions
Step 1
First, prepare all the ingredients for the pancakes. Wash the zucchini thoroughly.
Step 2
Trim the ends off the round zucchini. Slice it in half lengthwise, and then cut it crosswise into half-moon shapes, about 0.5 cm thick. Avoid slicing them too thin, as they might break apart easily. Aim for a moderate thickness.
Step 3
In a large bowl, crack the 2 eggs. Remove the chalaza (the stringy part around the yolk) and whisk them smoothly with a fork or a whisk until well combined. Add 1 cup of tempura flour, 2 tablespoons of whole perilla seeds, and 1 pinch of salt. Gradually add water while whisking, mixing until you achieve a smooth batter with no lumps. The consistency should be pourable, like a thick ribbon, not too watery or too stiff.
Step 4
Without dusting the zucchini slices with extra flour, dip them directly into the prepared batter. Coat both sides evenly, turning gently to ensure the batter adheres well. A thin, even coating is ideal.
Step 5
Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the battered zucchini slices into the hot oil, ensuring they have a little space between them so they don’t stick together. Be mindful of the heat; the pan shouldn’t be too hot, or the pancakes will burn before cooking through.
Step 6
Once one side of the zucchini pancake is golden brown and crispy, carefully flip it over. Cook the other side until it’s also golden and nicely browned. Your flavorful round zucchini pancakes with whole perilla seeds are now ready! They are best enjoyed immediately while still warm.
