Korean Zucchini Pancakes with Salted Shrimp recipe - ingredients, nutrition and when to eat it
Thinly sliced Korean zucchini is seasoned with salted shrimp, dipped in egg, and pan-fried until golden.
Thinly sliced Korean zucchini is seasoned with salted shrimp, dipped in egg, and pan-fried until golden. The soft zucchini and savory, salty flavor make this a tasty side dish with rice.
Side dishes · 15 minutes to cook
Nutrition (per 146g serving): 179.7 kcal · protein 5.4g · carbohydrate 11.5g · fat 12.3g · sodium 260mg
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: Saltiness varies by brand, so start with a small amount of salted shrimp and adjust to taste.
Tips: If the zucchini is watery, gently pat it dry with a paper towel so the batter will stick.
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Ingredients (1 serving)
- Zucchini — 0.5 pc
- Salted shrimp — 0.5 tsp
- Egg — 0.5 pc
- All-purpose flour — 1 Tbsp
- Cooking oil — 1 Tbsp