Chewy Zucchini Pancakes: An Easy and Delicious Recipe
Homemade Chewy Zucchini Pancakes Made Easy
Introducing a zucchini pancake recipe that’s crispy on the outside and delightfully chewy on the inside, thanks to zucchini’s low water content. We’ll even add a beautiful garnish with thinly julienned carrots! (This is an excellent alternative when Korean zucchini is hard to find, or if you simply love the natural sweetness of Korean zucchini.)
Main Ingredients- 1 Zucchini (approx. 280g)
- A little Carrot (approx. 20g)
- 2 Eggs
- 45ml All-purpose Flour (approx. 3 Tbsp)
Seasoning & Others- 2.5ml Salt (for salting zucchini, approx. 1/2 tsp)
- A pinch of Salt (for egg wash)
- Cooking Oil (for pan-frying), as needed
- 2.5ml Salt (for salting zucchini, approx. 1/2 tsp)
- A pinch of Salt (for egg wash)
- Cooking Oil (for pan-frying), as needed
Cooking Instructions
Step 1
Slice the zucchini into rounds about 1cm thick. Thinly julienne the carrot into strips about 1.5cm long.
Step 2
Sprinkle the sliced zucchini lightly with salt and let it sit for about 10 minutes to draw out moisture. (Tip: To ensure even seasoning and reduce the need for dipping sauce, lightly rub salt onto one side of the zucchini slices. Then, stack them up, apply salt to the top slice, and repeat. This method sufficiently seasons the zucchini itself.)
Step 3
Place the salted zucchini slices into a zip-top bag or plastic bag. Add 3 tablespoons (45ml) of all-purpose flour.
Step 4
Close the bag, puff it up slightly with air, and gently shake it. This ensures that the zucchini is evenly coated with flour without clumping.
Step 5
This is what the flour-coated zucchini looks like. (See photo)
Step 6
In a separate bowl, crack the 2 eggs and add a pinch of salt for the egg wash. Whisk well to combine.
Step 7
Dip the flour-coated zucchini slices into the egg wash, ensuring both sides are coated. Then, heat a generous amount of cooking oil in a pan over medium-low to medium heat. Carefully place the zucchini slices onto the hot pan. It’s important to maintain this heat level; too high, and the flour coating can burn easily.
Step 8
While placing the julienned carrots on top of the zucchini for decoration, reduce the heat to low. This prevents the carrots from burning.
Step 9
Here is the golden-brown underside of the cooked zucchini pancake. (See photo)
Step 10
After frying one pancake, there might be some browned flour or egg residue left in the pan. Wipe the pan clean with a paper towel, add a little fresh oil, and then place the next zucchini slices to fry. This cleaning step helps ensure each pancake is cooked beautifully and cleanly.
Step 11
Finally, if there’s any leftover egg wash, you can add a bit more of the remaining zucchini or flour mixture to it. Stir in some chopped green onions and a few more carrot shreds, then cook it like an omelet. This creates a delightful rolled omelet that won’t tear apart!
Step 12
We love these zucchini pancakes because they have a texture reminiscent of a soft egg crepe, making them extra appealing. Enjoy your delicious creation!
