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.
Makes 1 dozen
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
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.
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.
1 tablespoon soy sauce
1/2 tablespoon vinegar
Mix soy sauce and vinegar in a small dish and serve.