Crispy and Delicious Zucchini Pancake (Buchimgae) Recipe
Easy Homemade Zucchini Pancake (Buchimgae)
Here’s a simple recipe for a crispy on the outside and tender on the inside zucchini pancake that anyone can easily make at home. It’s perfect as a side dish for warm rice or as a delightful snack for kids!
Main Ingredients- 1 zucchini (approx. 250g)
- 4-5 Tbsp pancake mix or all-purpose flour
- 0.3 tsp salt (about 1/2 tsp)
- Generous amount of cooking oil
Cooking Instructions
Step 1
Prepare one fresh zucchini. If you’re serving a family of four, we recommend using two zucchinis for a more generous portion. Choosing fresh zucchini is key to making a delicious pancake.
Step 2
Wash the zucchini thoroughly, then trim off the ends. Julienne the zucchini into thin strips. Cutting the strips to a uniform thickness will ensure even cooking, leading to a better texture.
Step 3
Place the julienned zucchini in a bowl, add 0.3 tsp of salt, and gently toss. Let it sit for about 10-15 minutes to draw out the moisture. This step helps remove any slight bitterness and makes the pancake more tender and moist.
Step 4
After the resting time, you’ll notice that the zucchini has become soft and moist, releasing its natural juices. You don’t need to squeeze out all the water; a little moisture remaining is good.
Step 5
Add 4-5 tablespoons of pancake mix or all-purpose flour to the zucchini. Mix well to form a batter. The amount of flour needed can vary depending on the zucchini’s moisture content. It’s best to add the flour gradually, little by little, while mixing, rather than all at once. Aim for a consistency where the zucchini is lightly coated by the flour, not too dry or too wet.
Step 6
Mix everything thoroughly until the flour evenly coats the zucchini. Thanks to the moisture from the zucchini, you usually won’t need to add extra water to achieve the right batter consistency. If the batter seems too stiff, you can add a tiny bit of water.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan. Use the back of the spoon to spread each portion into a round shape. Avoid spreading it too thinly, as it might break apart easily; aim for a moderate thickness.
Step 8
Once the edges of the pancake start to turn golden brown, flip it over. Cook the other side until it’s also a beautiful golden brown. You can make them small for children or large for adults. Adjust the size according to your preference and cook until both sides are golden and crispy. Be mindful of the heat to prevent burning and ensure the inside is cooked through.
Step 9
Your delicious zucchini pancake is ready! It’s best enjoyed fresh and warm. Serving it with a side of soy dipping sauce will enhance the flavors even further.
