Super Easy Zucchini Pancakes.

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I got this recipe from a Korean cooking blog called Maangchi.com for zucchini pancakes. The Korean name for this is Hobakjeon (squash pancake). One day I was craving potato latkes and breaded zucchini with Italian breadcrumbs.  And I didn’t have potatoes, or Italian breadcrumbs. So I looked up zucchini pancake and found this recipe. I’ve made it twice a week for weeks now. It’s super easy, as you only need 5 main ingredients: zucchini, flour, water, salt and oil. Maangchi serves this with a dipping sauce made with soy sauce, but I like it best with just a sprinkle of sea salt right after frying. 

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Maangchi also uses a bit of sesame oil at the end of frying, so the sesame permeates the pancake creating a nice aroma and flavor. You can do this if you have sesame oil and want a hint of that Asian taste. I only do this when I’m making the soy dipping sauce. You can check out ingredients and instructions for the sauce on her website. I’ll just keep mine simple for now. 

Zucchini Pancake  – makes 1 pancake

adapted from maangchi.com 

Ingredients: 

  • 1 1/2 cups julienned zucchini
  • 1/2 cup flour
  • 1/2 cup water
  • 1/2 tsp. salt
  • vegetable oil for frying

Directions: 

1) In a bowl, combine julienned zucchini, flour, water and salt. 

2) In a large frying pan, heat 2 Tbsp. oil on medium high heat. Using a spoon, spread zucchini mixture evenly onto the pan. Swish and tilt the pan to ensure the oil is evenly coating the bottom of the pancake and the pancake isn’t sticking to the pan. 

3) After a few minutes peak underneath the pancake to see if it is browning. Using a spatula, flip the pancake to cook the other side (or if you’re a master chef, flip it without the spatula). Be careful with splattering oil. Use the spatula to press down on the pancake every so often. Add a bit more oil if necessary. 

4) When both sides are golden brown and crispy, transfer pancake onto a dish. Sprinkle salt on top and serve. 

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If you’re not a professional vegetable chopper (I think I’m a slow-poke though people tell me I’m pretty fast) this is the fastest way for me to julienne a zucchini: 

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Chop off the ends and discard them. Slice the zucchini into even, thin strips like this. Should take about 2 seconds. 

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Taking a stack at a time, chop those into thin strips. 

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And in about 10-12 seconds you’ll have this giant mess. 

Okay, maybe it’ll take a couple minutes. 

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In a bowl, combine julienned zucchini, flour, water and salt. 

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In a large frying pan, heat 2 Tbsp. oil on medium high heat. Using a spoon, spread zucchini mixture evenly onto the pan. Swish and tilt the pan to ensure the oil is evenly coating the bottom of the pancake and the pancake isn’t sticking to the pan. 

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After a few minutes peak underneath the pancake to see if it is browning. Using a spatula, flip the pancake to cook the other side (or if you’re a master chef, flip it without the spatula). Be careful with splattering oil. It will splatter if you added more oil than you should (in my case, I usually do). So if you’re a klutz, hold two spatulas using oven mitts and wear an apron and face mask. 

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Use the spatula to press down on the pancake every so often. Add a bit more oil if necessary. 

Sometimes I get a little ahead of myself and turn it before its a deep golden brown. It’s ok, just flip it over again and brown until you’re satisfied with it. 

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When both sides are golden brown and crispy, transfer pancake onto a dish. Sprinkle salt on top and serve. 

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I have two pancakes here because I used an entire zucchini, which yielded 3 cups of zucchini rather than the 1 1/2 cup for one pancake. And that way my husband and I get our own because we’re a couple of fatties. Ok I speak for myself…I wanted my own pancake. Because I’m the fatty. 

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If you find that you wanted the pancake more doughy/chewy on the inside, add an extra bit of water. If you wanted it less doughy, reduce the amount of water. Fiddle around with the proportions until you’re happy with it. You’ll be making this a lot this summer as people leave you baskets of squash at your door.

19 Thoughts on “Super Easy Zucchini Pancakes.

  1. two whole seconds? that’s crazy. I could slice 5 zucchini and still have time to thoroughly wash the knife :-p Looks really good… and simple.

  2. socki – I bet you can blindfolded with hands behind your back too. Show off.

  3. Those look perfectly crispy – delicious!

  4. This will be a great “just home from work” easy cook for me – love the recipe. Confess I use a chef’s mandolin style device for julienne vege. If you ever get very wet zucchs remove the excess by squishing the julienned vege in a potato ricer! Very quick and effective, brilliant for grated raw potato for hash browns etc.. too.

    Super thanks for sharing – guess what I’m having for supper on Thursday!

  5. Chocolate Shavings – thanks!

    Michelle – I haven’t used a mandolin thingy for veggies yet. Actually I might have attachments on a food processor I have but never tried using it. I hope you enjoy the pancakes! :)

  6. Yum! If you make these asian style with the sesame oil I bet they’d be good with a dumpling style sauce… mmmm

  7. yvette on July 14, 2010 at 12:19 pm said:

    i’m making these right now and they are delicious and easy! great recipe! they are good with sour cream =]

  8. Laura – I agree! I’d definitely try it with a mixture of soy sauce, vinegar, garlic and white pepper.

    Yvette – You’re welcome! I’m glad you like them :)

  9. Jessica Judd on July 27, 2010 at 4:50 pm said:

    You have saved me and this will be dinner tonight! I got a HUGE zucchini from our organic farm share last week. Thinking I would just make a couple of loaves of bread, I julienned the whole thing. 8 cups later, I hadn’t a clue as to what to make with it and the pasta recipe I had would have been all zucchini, no pasta. So with my remaining 6 cups (I did make two loaves of bread), I will make this for dinner. Thanks so much! Jessica

  10. asdf on July 30, 2010 at 2:42 pm said:

    vinegar sauce:

    Vinegar Soy Sauce (Cho Ganjang)
    2 Tbsp Soy Sauce
    2 Tbsp Rice Vinegar
    1 Tbsp Sesame Oil
    1 Tbsp Toasted Sesame Seeds
    1 tsp Black Pepper

  11. So easy and lots of room for interpretation. Thanks for the idea!

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  13. isabella on October 13, 2010 at 2:55 am said:

    Very very good I was up late and wanted to munch on something.. So easy and taste so good.. I will be making them again and again.

  14. irena on March 23, 2011 at 3:34 pm said:

    Im actually IN LOVE with this blog!!!!

    today i made the blueberry lemon coffee cake and this!

    your directions are so easy and the food is SO tasty. how have i lived so long w/o this blog seriously

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  16. I made these last night and they were wonderful! Mine weren’t exactly crispy, but it was partly because I used grated zucchini instead of julienne. I made the Korean dipping sauce, which was delicious. We have a LOT of zucchini from our garden, so this will definitely end up on the table again soon.

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