All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
I can never have enough zucchini or tomatoes in the summer. I will toss them into salads, pasta or even in soups but here's one of my favorite zucchini recipe. Pancakes! Yes, as you may have noticed from the past couple of recipes, it has been raining on and off here in New York and I cannot stop myself from making copious amount of pancakes. Ask any Korean, they will probably tell you the same. I add more eggs in this recipe and use a small amount of flour, mainly for the purpose of binding. The key is to make sure you drain some of the water out of the zucchini as or else, it will make your batter into a gooey mess. Just slice it either using a grater (which is what I prefer doing) or if making a batch, in your blender, then sprinkle salt and let it sit on a colander for about 20-30 minutes.
TIME 30 minutes
- 2-3 zucchinis, depending on size
- 2 eggs
- 1/4 cup to 1/2 cup of flour
- 1/4 teaspoon white pepper
- 1/2 onion, sliced into thin slices
- 2 tablespoons infrared roasted sesame seeds
- 1/4 teaspoon salt
- Slice the zucchini into thin slices using a grater or pulse gently using blender. Set on top of mesh colander, sprinkle the salt and set aside for about 20-30 minutes.
- Cut onion into thin slices, set aside.
- In a mixing bowl, add 2 eggs, white pepper, onions and zucchini. First add 1/4 cup of flour and gently mix. Depending on how much water you were able to draw out of your zucchini, you may find that the 1/4 cup was enough or that you may need more. Look for a pancake batter consistency.
- Pan fry couple spoonfuls at a time in medium heat, flipping once. Make sure you use enough oil on the pan so that the pancake doesn't stick and crisps up nicely.
- Serve with a side of soy sauce and vinegar or as-is.
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