Savory Beef and Zucchini Pancakes: A Gourmet Recipe Perfect for Special Occasions
Savory Beef and Zucchini Pancakes
These meticulously prepared beef and zucchini pancakes are a sophisticated dish, ideal for festive gatherings or when hosting guests. The mild flavor of zucchini, combined with the richness of minced beef and a subtly seasoned filling, creates a universally loved taste. Their chewy yet tender texture and appealing appearance will add a touch of elegance to your dining table. If you crave a special homemade meal, try making these delightful pancakes with this recipe.
Main Ingredients- 2 zucchini
- 300g ground beef
- 1 red chili pepper
- 4 eggs
- 1 onion
- All-purpose flour or pancake mix, as needed
- Cooking oil, as needed
Beef Seasoning- 1 Tbsp soy sauce (brewed soy sauce or seasoned soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or similar)
- 1 tsp sugar
- Pinch of black pepper
- 1 tsp sesame oil
- Pinch of shiitake mushroom powder or salt (for seasoning)
- 1 Tbsp soy sauce (brewed soy sauce or seasoned soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or similar)
- 1 tsp sugar
- Pinch of black pepper
- 1 tsp sesame oil
- Pinch of shiitake mushroom powder or salt (for seasoning)
Cooking Instructions
Step 1
Wash the zucchini thoroughly and slice them into rounds about 0.5cm thick. Then, using a bottle cap or a small cookie cutter, carefully cut out the center of each zucchini slice to create a hole. This step not only adds a decorative touch but also helps the filling cook evenly.
Step 2
Peel the onion and slice it thinly into julienne strips. Place the julienned onion in a bowl, sprinkle with a little salt, and let it sit for about 5 minutes to lightly pickle. Then, squeeze out excess water firmly with your hands. This process removes the onion’s pungency while enhancing its sweetness.
Step 3
Place the ground beef on paper towels or a clean kitchen cloth and gently press to absorb any excess blood or moisture. Removing the blood is crucial for a clean flavor and to eliminate any gamey odor from the beef.
Step 4
Combine the blotted ground beef and the squeezed julienned onion in a bowl. Mince them together finely. You can use a knife or a food processor for this step. Ensure the onion is finely minced and well incorporated with the beef for the best texture.
Step 5
Add all the seasoning ingredients for the beef mixture to the bowl: 1 Tbsp soy sauce, 2 Tbsp minced garlic, 1 Tbsp cooking wine, 1 tsp sugar, a pinch of black pepper, and 1 tsp sesame oil. Mix well. You can also add shiitake mushroom powder or a pinch of salt to adjust the final taste.
Step 6
Using your hands, knead the seasoned beef mixture thoroughly until it becomes sticky and cohesive. This kneading process develops the gluten, which helps the filling hold its shape and improves the overall flavor. Imagine kneading dough until it’s pliable.
Step 7
Lightly coat the hollowed-out center of each zucchini slice with a thin layer of flour (or pancake mix). This flour coating will help the egg wash adhere better and prevent the pancake from breaking apart during cooking.
Step 8
Carefully stuff the prepared beef mixture into the floured zucchini rings. Once filled, lightly press another thin layer of flour (or pancake mix) onto the top and sides of the filling and the zucchini to ensure it adheres well.
Step 9
In a separate bowl, whisk the eggs with a pinch of salt to create an egg wash. Heat a generous amount of cooking oil in a pan over medium heat. Dip each prepared zucchini pancake into the egg wash, letting excess drip off, and place it in the hot pan. Before the egg sets, finely slice the red chili pepper and place a piece on top of each pancake for a decorative touch.
Step 10
Reduce the heat to low. Since the beef filling needs to cook through completely, cook the pancakes slowly, flipping them occasionally, until they are golden brown and appetizing on both sides. Be careful not to burn them. Covering the pan with a lid can help ensure the filling cooks thoroughly.
Step 11
Once the zucchini pancakes are evenly golden brown on both sides, carefully remove them from the pan and place them on a wire rack lined with parchment paper or paper towels. This allows excess oil to drain off, keeping the pancakes crisp and preventing them from becoming soggy.
Step 12
Your delicious and savory beef and zucchini pancakes are ready! Their appealing look and wonderful taste make them perfect for serving guests, as part of a holiday meal, or as a satisfying side dish with rice. Enjoy them while they’re warm!
