Korean Zucchini Pancake recipe - ingredients, nutrition and when to eat it
This mild savory pancake is made with finely shredded Korean zucchini folded into a thin batter and pan-fried.
This mild savory pancake is made with finely shredded Korean zucchini folded into a thin batter and pan-fried. Its edges turn golden while the center stays tender, making it a nice snack or light meal.
Vegetables · 20 minutes to cook
Nutrition (per 197g serving): 274.5 kcal · protein 5.1g · carbohydrate 35.3g · fat 12.7g · sodium 284mg
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 batter is too thick, add water a tablespoon at a time until it’s thin enough to spread easily.
Tips: The zucchini releases moisture, so let the pancake rest briefly on a wire rack after cooking to help keep the edges crisp.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Korean pancake mix — 4 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp