Crispy and Savory Zucchini Pancakes (Aehobakjeon)
Super Easy Zucchini Pancakes: Perfect Side Dish!
A simple recipe for delicious zucchini pancakes made with ingredients you likely have on hand. Using tempura powder (twigimgaru) results in an extra crispy and chewy texture. These are a wonderful side dish to complement any warm meal.
Main Ingredients- 1 medium zucchini
- 3 Tbsp tempura powder (or pancake mix)
- 2 soju cups water (approx. 200ml)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
Wash the zucchini thoroughly and pat it dry. Slice it diagonally into about 0.5cm thick pieces. Avoid slicing them too thinly, as they can fall apart easily; a moderate thickness is ideal.
Step 2
In a large bowl, combine 3 Tbsp of tempura powder with 2 soju cups of water. Whisk until smooth, ensuring there are no lumps to create the batter. If you don’t have tempura powder, pancake mix or all-purpose flour will also work. The batter consistency should be pourable but not too thin, similar to thin cream.
Step 3
Coat the sliced zucchini pieces evenly with the prepared batter. Gently toss them to ensure the batter adheres well. This step helps the pancakes cook up crispy and prevents the batter from peeling off during frying.
Step 4
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the batter-coated zucchini slices into the pan, one by one. Placing them in a preheated pan prevents sticking and ensures even cooking.
Step 5
Fry one side until it turns a golden brown, then flip and cook the other side until equally golden and crispy. Flip occasionally to ensure both sides are nicely browned. Adjust the heat as needed to prevent burning. Once perfectly cooked, you can place the pancakes on paper towels for a moment to drain any excess oil, making them even crispier. Enjoy your delicious homemade zucchini pancakes!
