Zucchini Pancakes
Ingredients
- 2 pcZucchini (in 5mm rounds)
- 50 gWheat flour (for dredging)
- 2 pcEgg (beaten)
- 2 pinchFleur de sel
- 3 tbspSunflower oil (for frying)
- 2 tbspKorean soy sauce (for the sauce)
- 1 tbspRice vinegar (for the sauce)
- 1 pinchgochugaru (for the sauce)
- 1 pinchsesame seeds (for the sauce)
- 1 pcKorean zucchini (Aehobak) (washed and dried)
Method
Tender zucchini slices protected by a thin golden egg coating. A soft interior with a lightly seared surface, served with a sharp, salty dipping sauce.
- 1
Slice the zucchinis and aehobak into regular 5 mm thick rounds. Lay them flat and sprinkle with fleur de sel. Let them sweat for 5 minutes until moisture beads on the surface, then pat dry with a clean cloth.
- 2
Place the flour in a container. Coat each zucchini and aehobak slice in the flour. Firmly tap each slice to remove excess: the layer should be thin and translucent.
- 3
Beat the eggs in a bowl with a pinch of salt. Dip the floured rounds into the beaten egg at the last moment, just before putting them in the pan.
- 4
Heat the oil in a pan over medium heat. Place the rounds in the pan without touching each other. Cook for 2 minutes per side. The egg should be just golden and the flesh should soften without falling apart.
- 5
Mix the soy sauce, rice vinegar, gochugaru, and sesame seeds in a small ramekin. Serve the fritters piping hot with the sauce for dipping.
Frequently asked questions
How do you get this dish right?
- Do not overcook: the zucchini should retain a slight bite in the center.
- Dry the slices thoroughly after salting, otherwise the flour will become clumpy and pasty.
- The pan should not be smoking hot, or the egg will burn before the vegetable cooks through.
How long does this dish keep?
Must be eaten immediately. The pancakes lose their crispness and become soggy in the refrigerator.
