Savory Ham and Zucchini Pancakes: Flavor Boosted with Ham and Onion!
How to Make Delicious Ham and Zucchini Pancakes
Zucchini pancakes are always a delight to eat! This recipe enhances their flavor even further by adding finely ground ham and onion. Enjoy these delicious pancakes, perfect for any occasion.
Main Ingredients- 1 zucchini
- 1/2 can Spam or canned ham (approx. 100g)
- 1/4 onion
Batter & Seasoning- 3-4 Tbsp pancake mix or all-purpose flour
- 1 egg
- Pinch of salt
- Generous amount of cooking oil
- 3-4 Tbsp pancake mix or all-purpose flour
- 1 egg
- Pinch of salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Carefully use a knife to carve out a groove about 1 cm deep along the seeded center of the zucchini. This will make it easier to fill with the mixture later.
Step 2
Lightly sprinkle a tiny pinch of salt on the cut surface of the zucchini. This helps to draw out some moisture, preventing the pancake from becoming soggy, and seasons it slightly.
Step 3
Let the salted zucchini sit for a moment, then pat it dry thoroughly with paper towels to remove any excess moisture. Removing moisture will help the pancake fry up crispier and prevent oil splattering.
Step 4
Dice the ham into bite-sized pieces (about 0.5 cm thick). Peel and finely mince the onion. Using both ham and onion will significantly enhance the pancake’s flavor.
Step 5
Place the diced ham and minced onion into a blender or food processor and blend until finely ground. Aim for a smooth paste for the best texture. (If you don’t have a blender, a grater can also be used).
Step 6
Now, carefully spoon the ground ham and onion mixture into the grooves you made in the zucchini. Fill them generously but avoid overfilling, so the mixture doesn’t spill out while cooking.
Step 7
Lightly coat the front, back, and sides of the ham-filled zucchini with pancake mix (or flour). This flour coating helps the egg batter adhere better and prevents the ingredients from separating during cooking.
Step 8
In a separate bowl, whisk the egg. Then, dip the flour-coated zucchini into the beaten egg, ensuring it’s evenly coated on all sides with a thin layer of egg. Avoid a thick coating.
Step 9
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated zucchini into the hot pan. Fry until golden brown on both sides and cooked through. Be mindful of the heat to prevent burning.
Step 10
Once both sides are beautifully golden brown and the pancake is cooked through, your delicious Ham and Zucchini Pancakes are ready! They are best enjoyed warm. Leftovers can be cooled, frozen, and reheated in an air fryer or pan.
