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–+ servings
a stack of Zucchini Pancakes garnished with green onions
5 from 2 votes
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Korean Zucchini Pancakes

An easy and healthy Korean Zucchini Pancakes recipe made with zucchini, pancake mix, egg and chili powder.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Filipino, korean
Servings: 2
Calories: 260kcal

Ingredients

  • 11 oz grated zucchini
  • ½ teaspoon salt
  • ½ cup pancake mix
  • ¼ cup water
  • 1 large egg
  • 1 oz onions minced
  • ¼ teaspoon chili powder
  • 2 tablespoons vegetable oil

Instructions

  • In a large bowl, add grated zucchini, salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth.
  • In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine.
  • In a large pan, add oil over medium-high heat.
  • Using an ice cream scooper, scoop out the batter and place it into the heated skillet, if possible place three to four pancakes at once.
  • Cook the pancakes for 2 minutes on each side until lightly golden and repeat the process with the remaining batter.
  • Serve with a soy sauce-based dipping sauce ane best served immediately.
Serving: 1gCalories: 260kcalCarbohydrates: 16gProtein: 8gFat: 19gSaturated Fat: 13gTrans Fat: 1gCholesterol: 116mgSodium: 800mgPotassium: 532mgFiber: 3gSugar: 5gVitamin A: 603IUVitamin C: 29mgCalcium: 114mgIron: 2mg
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