Zucchini and Oyster Pancakes: A Seasonal Delight
Round and Delicious Zucchini and Oyster Pancakes
I wanted my family to enjoy fresh, seasonal oysters, but they aren’t big fans of them. Since they usually enjoy zucchini pancakes, I decided to try adding oysters right into the center of the zucchini slices and pan-frying them. This recipe offers a wonderful way to introduce oysters in a familiar and comforting format, ensuring everyone at the table can savor the taste of the sea combined with the mild sweetness of zucchini.
Ingredients- 1/2 medium zucchini (about 150-200g)
- 150g fresh oysters
- 1 large egg
- 1 Tbsp pancake mix
- Avocado oil (or cooking oil) for frying
Cooking Instructions
Step 1
First, let’s prepare the zucchini. Soak the zucchini in water with a splash of vinegar or a teaspoon of baking soda for about 5 minutes. Then, rinse it thoroughly under running water. This step helps to remove any residual pesticides and ensures a clean ingredient.
Step 2
Slice the zucchini into rounds about 1cm thick. Next, you’ll carefully hollow out the center of each zucchini slice to create a space for the oyster. You can use a small round cookie cutter, a bottle cap, or a paring knife for this. Aim for a size that will comfortably hold one oyster. Set the hollowed zucchini slices aside.
Step 3
Crack the egg into a bowl and whisk it well to create an egg wash. Dip each hollowed zucchini slice into the egg wash, ensuring it’s fully coated. Heat a generous amount of avocado oil in a non-stick skillet over medium-low heat. Gently place the egg-coated zucchini slices into the hot pan and pan-fry them lightly on both sides until they are just set. This pre-cooking step helps the zucchini hold its shape when you add the oysters later.
Step 4
Gently rinse the fresh oysters under cold running water and pat them dry. Lightly coat the oysters with 1 tablespoon of pancake mix. This coating helps the egg wash adhere better and prevents the oysters from bursting during cooking. If you don’t have pancake mix, rice flour works well too. After coating with the dry mix, dip each oyster again in the egg wash.
Step 5
Carefully place the egg-washed oysters into the hollowed-out centers of the pre-cooked zucchini slices. Gently press down to ensure the oyster sits snugly within the zucchini.
Step 6
Add a little more avocado oil to the skillet if needed and place the zucchini-oyster parcels back into the pan. Cook over medium heat. Pan-fry for about 3-4 minutes per side, or until the zucchini is golden brown and slightly tender, and the oysters are cooked through. Serve immediately while warm for the best flavor and texture.
