Zucchini and Perilla Leaf Pancake recipe - ingredients, nutrition and when to eat it
Thin slices of zucchini wrapped in perilla leaves and pan-fried until golden. The zucchini is tender and the perilla leaves are fragrant, making this a lovely…
Thin slices of zucchini wrapped in perilla leaves and pan-fried until golden. The zucchini is tender and the perilla leaves are fragrant, making this a lovely side for rice or a simple snack with drinks on a rainy day.
Vegetables · 20 minutes to cook
Nutrition (per 206.5g serving): 331.1 kcal · protein 11.1g · carbohydrate 29.2g · fat 18.8g · sodium 450.6mg
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 slices are too thick, they’ll take longer to cook through.
Tips: If the perilla leaf ends come loose, secure them with a toothpick while frying, then remove it.
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Ingredients (1 serving)
- Zucchini — 0.5 pc
- Perilla leaves — 6 pc
- Korean pancake mix — 3 Tbsp
- Egg — 1 pc
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp