Crispy Korean Zucchini Pancakes
Deliciously crispy and flavorful, these Crispy Korean Zucchini Pancakes are a perfect dish for any meal.
Equipment
- pan
- Mixing bowl
Ingredients
- 150 g zucchini about 200g (5.3 to 7.1 oz)
- 45 g carrot (1.6 oz)
- 0.25 teaspoon fine salt a scant ¼ tsp
- 3 tablespoon dried shrimp or substitute: 85 g / 3 oz fresh shrimp, squid, rockfish, or mussels
- 0.25 cup Korean pancake mix or substitute: ¼ cup plain flour + ¾ teaspoon cornstarch + ¼ teaspoon fine salt + ¼ teaspoon garlic powder + ¼ teaspoon onion powder
- 0.5 green chili or red chili optional, for a spicy kick
Instructions
- Prep the vegetables: Julienne the zucchini and carrot and place them in a mixing bowl. Sprinkle with the salt and toss to coat evenly. Let them sit for about 10 minutes.
- Prepare the seafood: While the vegetables rest, dry-toast the dried shrimp in a pan over medium to medium-low heat for 1-2 minutes.
- Mix the batter: Add the chopped shrimp and pancake mix to the salted vegetables. Stir until everything is evenly coated.
- Cook the pancakes: Heat a generous layer of oil in a pan over medium-high heat and scoop a spoonful of the mixture into the pan. Cook for 2-3 minutes per side, or until golden brown and crisp.
Notes
Make sure the pan and oil are well-heated before adding the batter. They're crispiest when served right out of the pan.
Nutrition
Serving: 1pancakeCalories: 76kcalCarbohydrates: 9gProtein: 10gFat: 1gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gCholesterol: 126mgSodium: 565mgPotassium: 142mgFiber: 1gSugar: 2gVitamin A: 1954IUVitamin C: 8mgCalcium: 55mgIron: 1mg
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