Vibrant Zucchini and Vegetable Pancake: A Crispy Delicacy to Awaken Your Appetite!
A Healthy and Delicious Vegetable Pancake Recipe Made with Zucchini and Fresh Vegetables
Enjoy a fresher and more delicious vegetable pancake, generously made with seasonal zucchini. The crispiness of thinly sliced vegetables combined with the savory pancake mix is exceptional. You can add spicy Cheongyang chili peppers to your preference for an even richer flavor. Make this irresistible vegetable pancake, which you’ll find yourself wanting more than just one piece! It’s perfect as a side dish for rice or as a snack with makgeolli (Korean rice wine).
Zucchini and Vegetable Pancake- 2/3 medium zucchini
- 1/2 onion
- 1/3 carrot
- 1-2 Cheongyang chili peppers (optional)
- 10 Tbsp pancake mix
- Pinch of black pepper
- Water, as needed
- Plenty of grapeseed oil
Cooking Instructions
Step 1
Wash the fresh zucchini thoroughly, remove the seeds, and cut it into thin, long strips. The thinner the strips, the crispier and more delicious the pancake will be.
Step 2
Thinly slice the onion and carrot into similar lengths as the zucchini. Carrots add color, and onions add sweetness, balancing the overall flavor.
Step 3
In a large bowl, combine the julienned zucchini, onion, and carrot. Add 10 tablespoons of pancake mix and a pinch of black pepper. Gradually add a little water, mixing until the ingredients are just bound together, creating a thick batter. Be careful not to make the batter too thin, as this can result in a soggy pancake.
Step 4
If you enjoy a spicy kick, finely mince 1-2 Cheongyang chili peppers and add them to the batter. The sharp heat of the chili peppers will cut through any richness and enhance the flavor. If you prefer less spice, you can skip this step.
Step 5
Heat a pan with a generous amount of grapeseed oil over medium heat. Ladle portions of the batter into the hot oil and fry for a few minutes on each side until golden brown and crispy. Maintaining the right oil temperature is key for a perfectly cooked pancake.
