Everyday around 4 pm my stomach starts to grumble a little bit. No matter how filling and satisfying lunch was, at 4 pm food begins to enter my thoughts. It’s been engrained into my body to want an afternoon snack ever since I was a little. When I got home from school my mom always had a little something prepared for me to eat. I remember mango slices, dumplings, mini hamburgers, and strawberry yogurt. My favorite, however, were Korean zucchini pancakes. They are slightly doughy with a soft crunch. The subtle sweetness of the zucchini paired with the salty tang of soy sauce and vinegar is perfection.
On Sunday, as I was slowly coming out of my food coma from brunch, I started to think of these savory pancakes. I had a couple of zucchini in my fridge, flour, eggs, milk, and sugar, the ingredients typically included in a pancake batter. All I needed now was the exact recipe. I called the ultimate source, my mom, and was surprised to hear that you only need two main ingredients, zucchini and flour. How simple! The recipe is so easy and fast that you’ll be amazed at how delicious they are.
These savory pancakes are good as an afternoon snack but they’re also good as a side dish. One batch makes one dozen but my mom always made more. There were three kids in my family and we each easily finished a dozen by ourselves. The batter is supposed to be a bit thicker than the breakfast, buttermilk pancake and the ratio of flour to zucchini is small. The recipe is very forgiving so don’t worry too much about getting the batter texture exactly right. As long as it’s in the general area, it’ll be fine. These pancakes are really healthy, simple, and also super fast if you have a mandolin or some other similar devise that does all the hard work for you. I just got one this summer and absolutely love it. If you don’t have very good knife skills (me) or a good set of knives (me), then this is the gadget for you.
PrintZucchini Pancakes
- Yield: 1 Dozen
- Category: Korean
Description
A savory Korean pancake recipe that are great as a snack or a side dish.
Ingredients
Zucchini Pancakes
2 small green zucchini, julienned
1/2 teaspoon salt
1/2 cup all purpose flour, plus more if needed
water, if needed
2 tablespoons vegetable oil
Dipping Sauce
1 tablespoon soy sauce
1/2 tablespoon vinegar
Instructions
Zucchini Pancakes
1. Thinly julienne the zucchini and place in a bowl. Add salt and mix. Let sit for 15 minutes. Do not drain the zucchini. Add flour to the bowl and combine. The batter should be thick but not dry. It should slowly plop down when lifted. If the batter seems too dry, add water one tablespoon at a time. If it is too similar in consistency to a regular pancake batter, add more flour one tablespoon at a time.
2. Heat a skillet at medium low. Add vegetable oil. When ready, spoon batter into skillet. Each pancake should be around 2 to 2 1/2 inch in diameter. Cook for a few minutes on each side until set and only slightly golden.
Dipping Sauce
1. Mix soy sauce and vinegar in a small dish and serve.
Keywords: Korean, savory, zucchini, pancakes, side dish, snack
babycakes says
OMG that looks SOO good. this past summer when i was in california i had sooo much zucchini that was grown in the backyard. like…everyday hahahah. my aunt would cook it in different ways but we never had juns! yummy.
babycakes says
did you see any zucchinis at the green market that time?? i only remember those huge eggplants hahaa
Melissa says
Hey! My mom used to make me these for an after school snack too! What a coincidence!
Hannah says
Finally, a use for zucchini that doesn’t involve baking them into bread! As much as I love zucchini bread, you can only eat so much of it before it gets old… Love this idea, and I’ll absolutely have to try it before the season is out. Thanks for the inspiration!
ray says
we have tons of zucchini and i am making this!!!
Emily says
Genius, so simple! What brand mandolin do you have? I have been contemplating such a purchase for awhile now but have yet to bite the bullet.
Inn-Young says
JESS i know this isn’t responding to the most recent post, but ill respond to that one too- i just had to catch up on your other posts, and i HAD to comment on this one- AHH my mom ALWAYS made me hobakjun too!!! like always- it was my absolute favorite too!!! 😀 😀 this made me so happy i can’t wait to go make it too haha