Korean Zuchinni Pancakes
We always have a big family gathering for New Years Eve and New Years Day and Mom usually prepares and cooks the entire week. One of my favorites besides Mandoo are the zuchinni pancakes. They make the perfect finger food !
4-6 Large Zuchinni
2 tsp salt
2 carrots, grated
1 large onion
2 cups plain flour
2 large eggs
2 – 3 cups water
Salt and pepper, to taste
4 tbsp Aloha shoyu
2 tbsp rice wine vinegar
** Optional: 1 tsp gochugaru (Korean chilli flakes)
1. Cut both ends off of zucchini, then slice it into rounds . Then proceed to slice the rounds into strips.
2. Toss the zucchini with the 2 teaspoons of salt, then set over a colander for 30 minutes to allow the zucchini to soften and the liquid to drain out.
3. While the zucchini is softening, lightly beat the eggs together till combined.
4. Add the flour and whisk in till thoroughly incorporated, then add the water gradually, ensuring that you whisk well after each cup addition. Once the batter reaches the consistency of thin pancake batter (thin but not watery), add the strained zucchini and mix in.
5. Grate in the onion for a little sweetness, then add the grated carrot and stir in till everything is well combined.
6. Heat a non-stick frying pan (preferably cast iron for the even heat distribution and retention) with a little oil over low heat, then add about 1/2 to 1 cup batter to the frying pan.
When you pour in the batter, it should be no more than about 3-4mm thick at most in the pan. Feel free to spread the vegetables out into an even layer with a spoon to ensure even thickness and cooking.
Once the bottom of the pancake is browned and the top is dry and set, carefully flip it over and cook till the top layer is also browned, then set aside on a paper towel to drain.
It’s best to serve these pancakes freshly made and while still warm as this is when the flavour and texture is best! However, they can be made a day or two ahead of time and briefly reheated in a frying pan if you need a quick bite to be ready before time!