Crispy and Savory Bacon Zucchini Pancakes
Savory and Delicious Bacon Zucchini Pancakes with a Hint of Sweetness
These zucchini pancakes are elevated with the addition of savory bacon! For a spicy kick, add thinly sliced chili peppers, or for a touch of sweetness and crunch, include shredded onion. While zucchini is delicious year-round, Korean zucchini or young zucchini offer a delightful sweetness and crisp texture that makes them perfect for this dish right now. The chewy, flavorful bacon bits make these pancakes a satisfying meal. Enjoy this delightful dish featuring seasonal zucchini!
Ingredients- 1 Korean zucchini or young zucchini (approx. 300g)
- 100g bacon (thick-cut recommended for best texture)
- 3 Tbsp pancake mix (about 30g)
- 3 Tbsp tempura flour (about 30g)
- 1-2 eggs
- 1 Tbsp fish sauce (or soy sauce/fish sauce substitute)
- 5 stalks green onions (optional, can be omitted)
- Generous amount of cooking oil (for frying)
Cooking Instructions
Step 1
Wash the zucchini thoroughly and thinly julienne it to about 0.5 cm thickness. If using Korean zucchini and it has many seeds, you can remove the seedy part before slicing for a cleaner texture. If using young zucchini that are in season, you can leave the seeds in. This recipe works wonderfully with regular young zucchini as well.
Step 2
In a large bowl, combine the pancake mix and tempura flour. Crack in 1 to 2 eggs and add 1 tablespoon of fish sauce, which enhances the umami flavor and helps balance the taste. You can also use soy sauce or another fish sauce if preferred.
Step 3
Add 1/2 cup (about 100ml) of water first and whisk well with a whisk until there are no lumps. Gradually add more water, a little at a time, while checking the batter consistency. The batter should be pourable, flowing smoothly from the whisk, but not too watery. Achieving the right consistency is key: too thick will result in a dense pancake, while too thin can make it difficult to shape.
Step 4
If you have green onions, wash them and finely chop them. Adding green onions not only makes the pancakes visually appealing but also adds a lovely fresh aroma and enhances the flavor. Don’t worry if you don’t have them; the pancakes will still be delicious.
Step 5
Cut the bacon into bite-sized pieces, about 2 cm in length. Cutting them slightly thicker will provide a more satisfying chewy texture when cooked. If you prefer, you can cut them thinner.
Step 6
Add the julienned zucchini, chopped bacon, and green onions (if using) to the batter. Gently mix everything together, ensuring the ingredients are evenly distributed and don’t clump. Avoid overmixing; a gentle mix is best.
Step 7
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle spoonfuls of the batter into the pan. Use the back of the spoon to gently spread the batter into thin, even circles. Avoid making the pancakes too thick, as they might not cook through properly and can become soggy. A thin pancake cooks faster and becomes crispier. Fry until golden brown and sizzling, using plenty of oil for the best flavor. Sometimes, it’s worth indulging!
Step 8
When one side is golden brown, carefully flip the pancake with a spatula and cook the other side until equally golden and crispy. These crispy bacon zucchini pancakes are ready when both sides are beautifully browned. If you’re not comfortable making large pancakes, you can use a small ladle to make several smaller ones, about 10cm in diameter. For a 28cm frying pan, making about three pancakes at a time is a good size.
