Super Simple and Chewy Zucchini Pancakes (Jeon)
How to Make Delicious Zucchini Pancakes
Make these incredibly easy and satisfying zucchini pancakes with minimal ingredients! They’re crispy on the outside and wonderfully tender on the inside, perfect as a snack for kids or a delightful accompaniment to drinks.
Main Ingredients- 1 Zucchini
- 2 Eggs
- 3 Tbsp All-purpose flour (or pancake mix)
Seasoning- Pinch of salt (for egg wash)
- Pinch of salt (for egg wash)
Cooking Instructions
Step 1
First, thoroughly wash the zucchini under running water. Trim off both ends, then slice it into uniform rounds about 0.5 cm thick. It’s important to maintain a consistent thickness; if they’re too thin, they might break apart easily during cooking.
Step 2
Place the sliced zucchini into a plastic bag. Add the 3 tablespoons of flour (or pancake mix) and gently shake the bag. This will coat the zucchini slices evenly with a thin layer of flour, helping the egg mixture adhere better and making the pancakes crispier.
Step 3
Now, let’s prepare the egg wash. Crack the 2 eggs into a bowl. Add a pinch of salt to season the eggs and remove any eggy smell. Whisk the eggs thoroughly until well combined. Then, add the flour-coated zucchini slices to the bowl and gently toss them to ensure each piece is fully coated with the egg mixture.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is sufficiently hot, carefully place the egg-coated zucchini slices into the hot oil, one by one. Try to leave some space between each slice so they don’t stick together.
Step 5
Pan-fry the zucchini slices for about 3-4 minutes per side, until they turn golden brown and look crispy. You can gently press them with a spatula to check for crispiness. Once both sides are beautifully browned, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil. Your delicious zucchini pancakes are now ready to be served!
