Crispy and Savory Corn Zucchini Pancakes
Super Simple Corn Zucchini Pancakes to Remind You of Rainy Days 😀
It’s the rainy season, so I made some simple zucchini pancakes! 😀 These are wonderfully savory and perfect for a cozy day indoors. They’re quick to make and deliciously satisfying.
Main Ingredients- 1 round zucchini (medium size)
- 3 Tbsp canned corn kernels
Batter Ingredients- 2 Tbsp fried batter mix (tempura flour)
- 1 Tbsp pancake mix
- 1 Tbsp starch (corn or potato starch)
- 2 rice bowls of water (approx. 400ml)
- Plenty of cooking oil (for frying)
- 2 Tbsp fried batter mix (tempura flour)
- 1 Tbsp pancake mix
- 1 Tbsp starch (corn or potato starch)
- 2 rice bowls of water (approx. 400ml)
- Plenty of cooking oil (for frying)
Cooking Instructions
Step 1
First, wash the round zucchini thoroughly. Remove the seedy core and prepare the flesh. Using a mandoline slicer or the large holes of a box grater will give you thin, even shreds, which cook best. Avoid shredding too thickly, as this can prevent the pancakes from cooking through evenly.
Step 2
In a large bowl, combine the fried batter mix, pancake mix, and starch. Add the shredded zucchini, a pinch of salt, and a pinch of pepper. Mix everything together well until evenly combined. *Optional: If you enjoy a bit of spice, finely chopped cheongyang chili peppers or red bell peppers can be added for an extra kick. Ensure there are no clumps in the batter.
Step 3
Drain the canned corn kernels slightly and add them to the batter. The corn adds a delightful pop of sweetness and texture that really enhances the flavor of the pancakes.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle portions of the batter into the pan. Don’t spread them too thin; aim for a medium thickness so the inside cooks thoroughly and the outside becomes extra crispy.
Step 5
Once the bottom side is golden brown and crisp, carefully flip the pancakes with a spatula. Cook the other side until it’s also a beautiful golden brown. Add more oil to the pan if needed during cooking.
Step 6
When both sides are evenly golden and crispy, your Corn Zucchini Pancakes are ready! They are best enjoyed immediately while hot. For an extra touch, you can serve them with a simple dipping sauce made from soy sauce, vinegar, and a touch of chili powder.
