Crispy Zucchini Pancakes with Dried Shrimp
Mastering Crispy Zucchini Pancakes: A Foolproof Recipe
Wondering what to make for your next side dish? Today, we’re making delightfully golden and crispy zucchini pancakes! Inspired by the reliable recipes of Baek Jong-won, we’ve added dried shrimp to elevate the savory depth. The natural sweetness of zucchini combined with the oceanic umami from the shrimp creates an addictive, unique flavor that’s reminiscent of a crunchy snack. Enjoy a delicious meal with these irresistibly crispy and tender zucchini pancakes!
Ingredients- 1 medium zucchini
- 30g dried shrimp
- 60g potato starch or cornstarch
- 1 tsp salt
- 1-2 Cheongyang chili peppers (to taste)
- 1/2 red chili pepper (for color, optional)
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Then, julienne it into uniform strips about 0.3-0.5 cm thick. Cutting them too thick can lead to longer cooking times and make them prone to breaking. A thinner cut ensures they integrate well with other ingredients and cook evenly.
Step 2
In a bowl, toss the julienned zucchini with 1 teaspoon of salt. Gently mix them together. Salting the zucchini draws out excess moisture, which prevents the batter from becoming watery and seasons the zucchini itself, enhancing the overall flavor.
Step 3
Let the salted zucchini sit for about 10 minutes while you prepare the other ingredients. You’ll notice water starting to accumulate from the zucchini during this time.
Step 4
Finely chop the Cheongyang and red chili peppers. Removing the seeds is optional. Chopping them finely ensures that each bite of the pancake offers a pleasant, spicy kick that complements the other flavors beautifully.
Step 5
The secret ingredient for these fantastic zucchini pancakes is dried shrimp! Using dried shrimp adds a profound depth of savory flavor (umami) without needing many other seasonings. While some recipes use fresh shrimp, I find that dried shrimp impart a distinct and wonderful oceanic essence.
Step 6
Place the dried shrimp in a dry pan over medium-low heat. Gently toast them, stirring occasionally, until they are fragrant and their moisture has evaporated. Be careful not to burn them. Once cooled slightly, grind them into a fine powder using a blender or food processor.
Step 7
Lightly squeeze out the excess water from the salted zucchini and place it in a mixing bowl. The moisture released from the zucchini should be sufficient for the batter, so avoid adding extra water initially. If the batter seems too stiff, you can add a tablespoon of water at a time.
Step 8
Add the chopped chili peppers, ground dried shrimp powder, and 60g of starch to the zucchini. Mix everything thoroughly until well combined. Ensuring all ingredients are evenly distributed is key for consistent flavor and texture.
Step 9
Gradually add more starch, about 1-2 tablespoons at a time, while mixing, until you achieve the desired batter consistency. The batter should be thick enough to hold its shape but not overly stiff. It should be thick enough so that when you lift it with a spoon or chopstick, it holds together slightly.
Step 10
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the pan is hot, spoon portions of the batter into the pan, forming small, flat pancakes.
Step 11
Cook for about 3-4 minutes per side, or until golden brown and crispy. Maintaining a medium-low heat allows the pancakes to cook through evenly while developing a beautiful crisp exterior, almost like frying.
Step 12
Freshly made zucchini pancakes are a true delight! Enjoy them hot off the pan. As you take a bite, you’ll immediately appreciate the wonderful harmony of the zucchini’s sweetness, the deep umami from the shrimp, and the subtle heat from the chilies. They make a perfect side dish or even a tasty snack!
