Zucchini is delicious simply stir-fried, but turning it into a pan-fried pancake reveals a completely different charm. These crispy zucchini pancakes have a golden, nutty exterior and a moist, tender inside, making them the perfect simple side dish. This time I added a bit of hondashi for extra umami, which gives the recipe even more depth of flavor. It really takes the taste up a notch, so I definitely recommend giving it a try.
Ingredients
- Zucchini – 1 (Korean zucchini, also known as aehobak; can substitute with regular zucchini)
- Hondashi – 1/2 T (Japanese bonito-based soup stock granules; can substitute with Korean dasida or anchovy stock powder)
- Salt – a pinch
- Potato starch – a pinch (or cornstarch)
- Cooking oil – a generous amount (for pan-frying)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Julienne the zucchini and place it in a bowl, then sprinkle with hondashi and salt, mix well, and let it sit for about 20 minutes so the moisture draws out.
2Once the moisture has released, sprinkle potato starch over the zucchini and toss gently so it’s lightly coated all over.TipA light, even coating is enough – it doesn’t need to look like a thick batter.
3Heat a generous amount of oil in a pan over high heat for about 1 minute until very hot.TipZucchini releases a lot of moisture, so the pan needs to be thoroughly heated for a crispy result – think of it more like shallow-frying than regular pan-frying.
4Keeping the heat high, spread the zucchini out in the pan and fry, flipping occasionally and adding a little more oil as needed, until golden and crispy.
Zucchini pairs surprisingly well with seafood flavors, so I added a touch of hondashi, and the umami it brought out was better than I expected.
This pancake is satisfying enough on its own, making it a great option for a simple meal or a snack with drinks.
I recommend enjoying it crispy and warm, straight from the pan.
Ingredients
- Zucchini – 1 (Korean zucchini, also known as aehobak; can substitute with regular zucchini)
- Hondashi – 1/2 T (Japanese bonito-based soup stock granules; can substitute with Korean dasida or anchovy stock powder)
- Salt – a pinch
- Potato starch – a pinch (or cornstarch)
- Cooking oil – a generous amount (for pan-frying)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Julienne the zucchini and place it in a bowl, then sprinkle with hondashi and salt, mix well, and let it sit for about 20 minutes so the moisture draws out.
- Once the moisture has released, sprinkle potato starch over the zucchini and toss gently so it's lightly coated all over.
Tip.A light, even coating is enough - it doesn't need to look like a thick batter. - Heat a generous amount of oil in a pan over high heat for about 1 minute until very hot.
Tip.Zucchini releases a lot of moisture, so the pan needs to be thoroughly heated for a crispy result - think of it more like shallow-frying than regular pan-frying. - Keeping the heat high, spread the zucchini out in the pan and fry, flipping occasionally and adding a little more oil as needed, until golden and crispy.
