Korean Zucchini Pancakes Recipe
The lightest, crispiest zucchini pancakes you'll ever make, served with a tangy soy dipping sauce are the perfect appetizer, snack, or start of a light meal.
Servings: 4 servings
Ingredients
- 2 zucchini, cut into ¼-inch matchsticks
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 clove garlic, grated or very finely minced
- ¼ cup ice cold water
- 2 tablespoons neutral oil for cooking
Soy Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice or apple cider vinegar
- ½ teaspoon gochugaru or finely minced jalapeño pepper
- optional: 1 teaspoon fine sliced green onion
Instructions
Prep Zucchini
- If you haven't already, julienne zucchini by slicing the zucchini on a bias into ¼-inch thick ovals, then slicing ovals into ¼-inch wide matchsticks.
- Place julienned zucchini in a bowl, toss with ½ teaspoon salt, and set aside to draw out excess water from zucchini for 15 minutes.
- Make Soy Dipping Sauce While Zucchini Drains: Combine all ingredients for Soy Dipping Sauce in small serving bowl.
- Gently squeeze zucchini matchsticks and discard liquid.
Make Zucchini Pancake Batter
- In a large mixing bowl, gently stir together zucchini, flour, cornstarch, garlic, and water until zucchini is evenly coated with batter.
Cook Zucchini Pancakes
- Heat oil in a large skillet over medium heat. Line a plate with a paper towel.
- Drop Zucchini Pancake batter 2 tablespoons at a time onto a hot, oiled skillet, then flatten each into a thin round pancakes. Cook until golden brown, about 5 minutes.
- Flip Zucchini Pancakes over and continue cooking additional 3 minutes.
- Remove cooked Zucchini Pancakes from pan to paper towel-lined plate to soak up excess oil and cool. Continue process with remaining batter.
- Serve Zucchini Pancakes with Soy Dipping Sauce. Zucchini Pancakes taste best immediately after cooking.
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