Korean Zucchini Pancake

Korean Zucchini Pancake Healthy Recipe

8 Servings 15 min Cook

Macros/Serving: 76 Calories
Tags:vegan | appetizers


1 1/2 Cup, sliced Zucchini
1/2 Cup Wheat Flour
1/2 Tsp Salt
1/2 Cup Water
2 Tbsp Vegetable Oil
1 Tbsp Sesame Oil


Julienne a small zucchini.

Put 1½ cups of zucchini strips into a bowl.

Add ½ cup flour, ½ tsp salt, ½ cup water and mix it well with a spoon.

Heat a sauté pan over medium and place about 2 tbsp vegetable oil.

Once hot, pour the batter on to the pan.

Spread the batter evenly and thinly to make a large circular pancake.

About 1 minute later, when the bottom sets firm, add 1 tbsp sesame oil on to the pan, along the edge of the pancake.

Tilt and shake the pan so that sesame oil spreads underneath the pancake.

Cook another minute until the bottom turns light golden brown and crispy.

Note: keep pressing it down with a spoon or spatula while cooking

Flip pancake.

Add more vegetable oil if you want to make it more crispy.

Cook for 1-2 minutes.

Transfer the pancake to a large serving plate and enjoy!