Kim Dae-seok's Zucchini Carrot Pancake
A crisp and sweet zucchini pancake made solely with zucchini juice and eggs, without a single drop of water.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not add water to the batter, as it will mix with the natural juice from the vegetables and make the mixture sticky and less crispy.
- Adding a small amount of tempura mix along with Korean pancake mix results in an even crispier pancake.
- Slicing the zucchini thinly rather than coarsely helps the pieces stick together better, making flipping easier and ensuring even cooking.
Recommended for
- Those craving a crispy, sweet pancake on rainy days or as a late-night snack.
- People who struggle with pancakes turning soggy or tearing easily and want to learn how to achieve a thin, crisp result.
- Those looking to create a snack that highlights the natural sweetness of zucchini and carrot.
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