CookGo
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Easy and Quick Korean Zucchini Pancakes

Coût $5, économiser $10

Source: Recommended by CookGo

  • 30 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Main Ingredients

    • 🥒 1/2 zucchini
    • 🥚 2 eggs
    • 3-5 cups pancake flour

  • Soy Sauce Dip

    • 2 tbsp soy sauce
    • 1.5 tbsp vinegar
    • 1/2 tbsp chili powder
    • 1 tsp sesame oil

ÉTAPES

1

Mix all soy sauce dip ingredients together until well combined.

2

Beat the eggs thoroughly in a bowl.

3

Slice the zucchini to your desired thickness.

4

Coat the zucchini slices with pancake flour.

5

Dip the floured zucchini slices into the beaten egg mixture.

6

Heat a pan with cooking oil and fry the zucchini slices until golden brown on both sides.

7

Plate the zucchini pancakes and serve with the soy sauce dip.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 10g
    Protéines
  • 30g
    Glucides
  • 10g
    Graisses

💡 Astuces

For a crispier texture, use less oil and fry in smaller batches.You can substitute pancake flour with all-purpose flour mixed with a pinch of salt.Store leftover pancakes in the fridge and reheat in a pan for best results.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.