Crispy Zucchini Pancake ( Hobak Buchimgae, 호박부침개)
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Nutrition balance score
Unbalanced
Glycemic Index
71
High
Nutrition per recipe
Calories527.3 kcal (26%)
Total Fat16.9 g (24%)
Carbs81.5 g (31%)
Sugars63.3 g (70%)
Protein14.5 g (29%)
Sodium3078.4 mg (154%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1Zucchini
large Korean, Hobahk, or 2 small Italian zucchini
0.25onion
medium, finely sliced
0.25carrot
American, thinly sliced, optional, this is for color
2Green Chili Peppers
or Red, optional
1 tspsea salt
for flash pickling
0.5 CKorean Pancake Mix
alternatively, AP flour, 1/2C, a little and onion power baking power
salt
garlic
2 Tbsppotato starch
water
from vegetables and add accordingly, the batter should be somewhat stiff
0.5 Cvegetable oil
canola, for frying
1egg
beaten, optional if you want to keep this one vegan
Instructions
Step 1
Cut the zucchini into matchsticks. Add onion, peppers( optional) and carrot. Place them in a bowl, and sprinkle with salt. Let sit for about 5 minutes
Step 2
Add Potato Starch and Pancake mix (or flour) to the bowl. Add optional egg
Step 3
Mix the batter well with a spoon. Do not over mix. The zucchini batter may look somewhat stiff when mixing, but it will become more liquidly.
Step 4
Heat a non-stick frying pan with some oil over medium high heat. Add the batter and spread it evenly into a thin round shape.
Step 5
Pan-fry until the edges become brown. 3 min or so on each side
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