Vibrant Zucchini and Vegetable Pancake: Minimal Flour, Maximum Veggies!
How to Make a Delicious Zucchini Vegetable Pancake
Enjoy a healthier and tastier zucchini and vegetable pancake made with minimal flour and plenty of fresh vegetables. The natural sweetness and aromatic flavors of the vegetables will make this the perfect accompaniment to makgeolli (Korean rice wine).
Main Ingredients
- 1/5 Zucchini (approx. 50-70g)
- 1 piece Carrot (approx. 20-30g)
- 1/4 Onion (approx. 40-50g)
- 1 Mushroom (Shiitake or similar)
- 1 Spicy Pepper (Cheongyang pepper recommended)
- 1/2 cup Pancake mix or All-purpose flour (approx. 50-60g)
- 1 cup Cold water (approx. 200ml, adjust batter consistency)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly, trim off the ends, and julienne it into thin strips about 0.3cm thick. Cutting them thinly is key, as thicker pieces will take longer to cook.
Step 2
Julienne the onion, carrot, and mushroom into similar thin strips as the zucchini. Finely chop the spicy pepper (after removing the seeds if you prefer less heat) to add a hint of spice. (You can omit the pepper if you don’t like spicy food.)
Step 3
In a bowl, place the pancake mix or flour and sift it through a fine-mesh sieve. This step ensures a lump-free, wonderfully smooth batter.
Step 4
Add 1/2 cup (about 100ml using a rice cup) of cold water to the sifted flour. Whisk with a whisk or chopsticks until there are no lumps. Avoid overmixing; this is a secret to achieving a crispy texture.
Step 5
Observe the batter’s consistency and gradually add the remaining 1/2 cup (about 100ml) of water while mixing. Aim for a slightly thick, yet pourable consistency – not too thin, not too thick. Keep in mind that adding vegetables will thicken the batter, so adjust accordingly.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Once the oil is hot and starting to shimmer slightly, reduce the heat to medium. Mix all the prepared vegetables into the batter, then ladle portions of the mixture thinly onto the pan to form pancakes.
Step 7
When the edges of the pancake begin to turn golden brown and the flour part is cooked, carefully flip it over using a spatula. Cook the other side until golden brown. Your delicious zucchini and vegetable pancake is ready to be enjoyed hot!
