These Korean Zucchini Pancakes are made with summer zucchini and are quick, easy and so delicious! Make these for an appetizer, snack, or light meal!
Love Pancakes? Try my Fluffy Japanese Souffle Pancakes, Egg-Free Pancakes, or my Butter Pecan Pancakes!
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Health Benefits of Zucchini
- Low in Calories: Only about 19 calories per cup, ideal for weight management.
- Nutrient-Rich: Good source of vitamins A, C, K, folate, potassium, and magnesium.
- High in Antioxidants: Contains lutein and zeaxanthin, beneficial for eye health.
- Promotes Digestion: High fiber content aids in digestion and prevents constipation.
Substitutions
- Spices: Use chopped green onions, scallions or garlic instead of minced onions for different flavor profiles.
- Other Oils: Substitute with canola oil or sesame oil if vegetable oil isn't available.
Variations
- Cheese Zucchini Pancakes: Add grated cheese to the batter for extra flavor.
- Spicy Zucchini Pancakes: Increase chili powder or add chopped jalapeños for heat.
- Herbed Zucchini Pancakes: Mix in chopped herbs like parsley or dill for freshness.
Storage
If you have any leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to two days. To reheat, simply place them in a hot skillet for 2 minutes on each side or in the oven at 350°F for about 10 minutes.
Top Tips
- Zucchini: Feel free to use any type of zucchini you have available- any works as long as it's firm, smooth, and has a slight gloss.
- It's best to use a cheesecloth when squeezing the water from the zucchini, however, if you don't have that available a clean handkerchief (I've used this kind of handkerchief) or even a thin pillowcase would work!
- Sauce: You can eat this plain or in your favorite sauce. Here's a simple one: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, a bit of black pepper, then mix until combined.
Ingredients
Listed below are all the ingredients you will need:
- zucchini
- salt
- pancake mix
- water
- egg
- onions
- chili powder
- vegetable oil
Instructions
In a large bowl, add grated zucchini, and 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 or big spoon, scoop out the batter and place it into the heated large skillet, if possible place three to four pancakes at once.
Cook the korean pancakes for 2 minutes on each side until light golden brown and repeat the process with the remaining batter:
Frequently Asked Questions
Korean Zucchini Pancakes
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.
Lichen24 says
I loooveee how this turned out! My toddler liked the pancakes so much, I may add other veggies next instead of zucchinis. 🙂
Lainey says
Yay! That's good to hear Lichen24. I hope you can find more recipes for your toddler in my site. Happy browsing.
Jane says
can I use the yellow squash that looks like a zucchini?