Shredded Zucchini Pancake recipe - ingredients, nutrition and when to eat it
This Korean-style pancake is made by thinly slicing zucchini, mixing it with Korean pancake mix and egg, then pan-frying it in a thin layer.
This Korean-style pancake is made by thinly slicing zucchini, mixing it with Korean pancake mix and egg, then pan-frying it in a thin layer. The edges turn crisp while the center stays tender. Serve it as a side with rice or as an easy dinner side on a rainy day.
Side dishes · 15 minutes to cook
Nutrition (per 169.5g serving): 291.4 kcal · protein 7.3g · carbohydrate 28g · fat 16.7g · sodium 415.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the zucchini releases plenty of water, you may not need to add any extra water to the batter.
Tips: Spread the batter thinly so the edges turn crisp.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Korean pancake mix — 3 Tbsp
- Egg — 0.5 pc
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp