Zucchini that is…
This is just one half of the zucchini that was growing in my community garden plot!
Thanks to the Squash Gods for this great specimen as I sacrifice it for the love of pancake.
This zucchini pancake is traditionally made with a tempura flour that you can buy in Korean markets. But I don’t go to there very often so I had none of that. I used a batter made of flour, water, and egg. I adapted this recipe from a great food blog called kimchimari.
The fun thing about this pancake is that you can serve it small bites. Just cut into squares with your handy kitchen scissor.
I don’t remember my mom making this very much when I was a kid, but I ate it quite a bit at restaurants when I lived in Korea.
Zucchini Pancake (호박부침개)
(adapted from kimchimari)
1 large zucchini, julienned
1/2 onion, sliced
jalapeno, diced (optional)
1/2 cup flour
1/2 tsp salt
1/2 tsp sugar
6-7 tbsp water
oil for frying
1. Combine zucchini, onion and peppers in a bowl.
2. Make the batter: mix four, salt, sugar, egg and water together.
3. Add to the veggies and combine until just mixed.
4. Heat a few tablespoons in a frying pan over medium heat. Pour the entire batter into the frying pan if it’s quite large. Or in two batches if smaller. Cook on one side and until golden brown, then carefully flip over and brown the other side.
5. Let cool and cut into small squares.
6. Make your favorite soy sauce dip and serve.