Crispy Zucchini and Chive Pancake
How to Make Extremely Crispy and Savory Zucchini and Chive Pancakes
The secret to a perfectly crispy pancake that stays delicious even when cold! This recipe uses a blend of tempura flour, pancake mix, and potato starch for the batter, and is fried in plenty of oil over medium heat. Let’s make these wonderfully crispy zucchini and chive pancakes together!
Main Ingredients
- 320g Zucchini (julienned)
- 130g Chives (cut into 4cm lengths)
- 220g Potatoes (julienned as thinly as possible)
- 110g Bacon (cut into 2cm pieces)
- 2 Red chilies (finely chopped)
- 1 Egg
Batter
- 1 Tbsp Tuna Extract (or 1 Tbsp Anchovy Sauce)
- 70g Tempura Flour
- 70g Pancake Mix
- 30g Potato Starch
- 230ml Water (adjust for batter consistency)
- 1 Tbsp Tuna Extract (or 1 Tbsp Anchovy Sauce)
- 70g Tempura Flour
- 70g Pancake Mix
- 30g Potato Starch
- 230ml Water (adjust for batter consistency)
Cooking Instructions
Step 1
First, prepare the zucchini and chives by washing them under running water, gently rubbing with your hands. If using new potatoes, you can easily scrape off the skin with a knife after washing.
Step 2
Julienne the zucchini into bite-sized pieces. Cut the chives into approximately 4cm lengths. Slice the potatoes as thinly as possible to ensure they cook evenly. Cut the bacon into about 2cm wide pieces.
Step 3
Combine all the prepared zucchini, chives, potatoes, and bacon in a bowl. Finely chop the red chilies and add them for a touch of color and mild heat.
Step 4
Crack in 1 egg for binding and flavor. Add 1 tablespoon of tuna extract for a savory umami boost. If you don’t have tuna extract, anchovy sauce can be used as a substitute.
Step 5
Now, let’s add the dry ingredients for that signature crispiness. Add 70g of tempura flour, 70g of pancake mix, and 30g of potato starch for extra crunch. Gently mix these with the other ingredients, just enough to coat them.
Step 6
Pour in 230ml of water to achieve the right batter consistency. The amount of water may vary slightly depending on the ingredients’ moisture content, so aim for a batter that just coats the ingredients. Avoid overmixing, as this can develop gluten and make the pancake tough. Mix lightly until everything is just combined.
Step 7
Heat a frying pan over medium heat and add about 3-4 tablespoons of cooking oil. Once the oil is warm, ladle about one portion of the batter into the pan and spread it thinly. After about 30 seconds, when the surface of the batter starts to look cooked, gently shake the pan to allow oil to seep underneath. When the surface looks dry and the edges are golden brown, it’s time to flip.
Step 8
Carefully flip the pancake using a spatula and press down gently to ensure it cooks evenly throughout. If there are any empty spaces around the edges of the pancake, add a little more oil to those areas.
Step 9
Continue cooking over medium heat with plenty of oil, flipping occasionally until both sides are golden brown and beautifully crispy.
Step 10
Let’s make a refreshing dipping sauce to complement the pancake! Combine 1 tablespoon of soy sauce, 1 tablespoon of plum extract for a touch of sweetness, 1 teaspoon of sesame seeds for nutty flavor, and 0.5 tablespoon of minced green onions. Mix well to create a zesty and flavorful sauce.
Step 11
While delicious fresh, this zucchini and chive pancake maintains its incredible crispiness even when cooled! Enjoy it with the tangy dipping sauce.
