Korean Zucchini Pancake recipe - ingredients, nutrition and when to eat it
Slices of Korean zucchini are lightly coated in egg and pancake batter, then pan-fried until golden.
Slices of Korean zucchini are lightly coated in egg and pancake batter, then pan-fried until golden. Mild and tender, they are a great accompaniment to warm rice at lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 213.5g serving): 252.4 kcal · protein 10.1g · carbohydrate 24.4g · fat 12.7g · sodium 415mg
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 is very wet, gently pat it with a paper towel so the batter adheres well.
Tips: Coat it thinly enough for the zucchini to show through rather than applying a thick layer, for a softer texture.
Tips: Keep the heat at medium, as high heat can cook the outside too quickly.
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Ingredients (1 serving)
- Zucchini — 0.3 pc
- Egg — 1 pc
- Korean pancake mix — 2.5 Tbsp
- Cooking oil — 2 tsp
- Salt — 0.1 tsp
- Water — 2 Tbsp