Cook Zucchini and Eggs like this! Easy and Delicious | 달큰한 애호박전

 

Savory Zucchini Pancake

Hello, everyone! It’s so refreshing to see you here again! The weather is getting hotter these days. I went to the mart and there were a lot of fresh zucchinis, so I bought some. Today, we're going to make a very simple yet delicious zucchini pancake with these fresh ingredients. Let's make it together! 

Zucchini Pancake

How to make it

Ingredients: 1 zucchini, 1/2 small red onion, a bit of carrot, 1 chili pepper, 3 eggs, 2T starch powder, 2 cloves of garlic 

Step 1: Preparing Ingredients 

Slice zucchini and carrot and julienne it thinly. Slice the red onion thinly. Adding onion makes the pancake sweeter. If you don't have red onion, you can just use onion.

 Add 1 teaspoon of salt to shredded ingredients. And mix it well. Let sit for about 10 minutes. 

Step 2: Making Dipping Sauce 

Put 1 tablespoon of soy sauce in a bowl. Add 1 tablespoon of water. Half a tablespoon of vinegar. And add half a tablespoon of honey or sugar. Mix it well.

Step 3: Making batter 

10 minutes later. Squeeze out the liquid from the vegetables.

 Let me show you how to make batter. Add about half a tablespoon of garlic, chopped chili pepper, 3 eggs, 2 tablespoons of potato starch, 1/2 teaspoon of salt, and sprinkle a bit of pepper. Mix the ingredients well. 

You don’t need to add water to the batter. All you have to do is fry it in a pan. 

Step 4: Frying 

Add 2 tablespoons of oil to the preheated pan. Pour the batter in a moderate amount. Make a round shape and spread it thinly. Cook it for about 2 to 3 minutes each side over medium low heat. 

When the bottom is golden brown, turn it upside down. Very savory zucchini pancake is done! Dip it in the sauce and enjoy it!

Zucchini pancakes are really easy and simple to make! It would be great to have for breakfast, as an appetizer, or a snack. If you have zucchini in the refrigerator, how about making zucchini pancakes for today's menu? I'll be back with a more delicious and simple dish next time. Thank you. Bye! 

Ingredients

• 1 zucchini
• 1/2 small red onion
• a bit of carrot (optional)
• 1 chili pepper (optional)
• 3 eggs
• 2T starch powder
• 2 cloves of garlic 

 Instructions

• 1. Slice the zucchini thinly. And then julienne it. Cut the carrots and julienne thinly. Slice the red onion thinly. Add 1 teaspoon of salt to shredded ingredients. And mix it well. Let sit for about 10 minutes. 
• 2. Put 1 tablespoon of soy sauce, 1 tablespoon of water, half a tablespoon of vinegar, and half a tablespoon of honey or sugar in a bowl. Mix it well.
• 3. 10 min later. Squeeze out the liquid from the vegetables. Add about half a tablespoon of garlic, chopped chili pepper, 3 eggs, 2 tablespoons of potato starch, 1/2 teaspoon of salt, and sprinkle a bit of pepper. Mix the ingredients well.
• 4. Add 2 tablespoons of oil to the preheated pan. Pour the batter in a moderate amount. Spread it thinly. Cook it for about 2~3 minutes each side over medium low heat. When the bottom is golden brown, turn it upside down.

 Notes

• zucchini is rich in vitamins, minerals, and plant compounds. It also may improve digestion to a lower risk of heart disease and aid your bones and thyroid.
• You can add carrots. It’s optional.
• If you add chili pepper, the taste will be good because it catches the greasy taste of the oil. If you don't like spicy flavor, you can skip it.
• Starch powder is crispier than flour and allows vegetables to stick together well. If you don't have potato starch, you can use corn starch.
• I'm going to dip it in the sauce later, so I'm not going to season it strongly. If you want to eat it without dipping sauce, add a bit more salt.
• Korean pancake jeon tastes better when you cook it thinly