Quick Zucchini Fritter Pancakes: Larger and Tastier!
[Overseas Dorm Cook.feel.pass] 200. Zucchini Fritter Pancake Recipe
I originally planned to make individual zucchini pancakes, but I found frying them one by one to be a bit tedious. So, I decided to julienne the zucchini and fry it all at once – and it turned out to be incredibly delicious!
Ingredients- 1 medium zucchini
- 1 Tbsp minced spicy pepper (e.g., jalapeño or red chili, adjust to taste)
- 1/4 onion
- 3 Tbsp pancake mix (buchim garu)
- 2 Tbsp water
- A little cooking oil
Cooking Instructions
Step 1
Please note that all measurements are based on a standard Korean rice spoon (bab ssukarak).
Step 2
Wash the zucchini, remove the seeds if desired, and julienne it thinly. Thinly julienne the onion as well. Add 1 tablespoon of minced pepper and 3 tablespoons of pancake mix to the julienned vegetables.
Step 3
Add 2 tablespoons of water to the mixture to achieve a slightly loose batter consistency, then gently mix everything together with your hands until well combined. Ensure the vegetables are evenly coated with the pancake mix.
Step 4
Heat a frying pan over medium heat with a generous amount of cooking oil. Spread the mixed zucchini batter thinly onto the pan, fitting it to the size of your pan.
Step 5
Once one side is golden brown and crispy, flip the pancake and cook the other side until it is also evenly golden brown. It’s important to cook it thoroughly so the edges become nice and crispy.
Step 6
Fry both sides until they are nicely golden brown, and your delicious Zucchini Fritter Pancake is ready! It will be crispy on the outside and tender on the inside. Enjoy it hot for the best flavor!
