There’s something deeply satisfying about food that’s meant to be eaten slowly, between sips of something cold, preferably while leaning on the counter pretending this was all very intentional. Korean Anju Zucchini Pancakes live squarely in that zone — crisp at the edges, tender in the middle, salty-savory with just enough heat to keep things interesting.
Anju, for the uninitiated, is Korean bar food. It’s snacky, shareable, and designed to keep you happily parked at the table longer than planned. These zucchini pancakes are light enough to feel virtuous, fried enough to feel indulgent, and low-effort enough to make on a weeknight without spiraling. A humble pile of vegetables, elevated by texture and timing — which is kind of the dream.
Why You’ll Love This Recipe
- Crispy but not heavy
Grated zucchini and carrot keep things light, while the mixed flours deliver that lacy, golden crunch you want from a proper Korean pancake. - Anju energy at home
These are made for nibbling between bites, dipping, and lingering. Ideal with a cold beer, soju, or whatever’s already open. - Pantry-friendly and forgiving
No specialty ingredients required. If you’ve got zucchini and flour, you’re already halfway there. - Weeknight or party-flex approved
Casual enough for Tuesday. Cool enough to serve to friends and casually mention “they’re Korean anju.” - Vegetable-forward without trying too hard
This is how you make vegetables feel like a treat, not a chore.
Tips, Tricks & Variations
The secret to great zucchini pancakes is moisture control. Salting and squeezing the zucchini is non-negotiable — skip it and you’ll end up with floppy sadness instead of crisp joy. Cold water in the batter helps keep things light, and a properly hot pan ensures the edges lace and brown before the inside overcooks.
Want to riff? Add finely chopped kimchi for extra punch, or swap in gochujang for the red pepper flakes if you’re craving deeper heat. For a gluten-free version, use a gluten-free all-purpose flour blend alongside the rice flour. These reheat surprisingly well in a hot skillet or air fryer, which makes leftovers feel intentional instead of forgotten.
Toddler note: you can hold back the spice, cut them into strips, and suddenly it’s a vegetable fritter situation everyone’s happy about.
Serving & Pairings
Serve these hot, stacked on a platter, with the soy-vinegar dipping sauce nearby and maybe some kimchi or quick pickles for contrast. They’re excellent alongside a simple cucumber salad, and borderline perfect with a cold lager, sparkling water with citrus, or — if the night’s going that way — a small glass of soju.
They’re best eaten standing around the kitchen, straight from the pan, feeling quietly smug about how good this is for how little effort it took.
FAQ
Can I make Korean zucchini pancakes ahead of time?
Yes. Cook them fully, let them cool, and store in the fridge for up to two days. Reheat in a skillet or air fryer to bring the crisp back. Avoid the microwave unless you’re emotionally prepared for softness.
What’s the difference between these and regular zucchini fritters?
Korean zucchini pancakes are thinner, crispier, and less bready. The batter is looser, the vegetables are the star, and the dipping sauce is essential — not optional.
Can I bake these instead of frying?
You can, but you’ll sacrifice some texture. If you want crunch with less oil, pan-frying with a thin slick of oil is still your best bet.
Korean Anju Zucchini Pancakes
Ingredients
Main
- 2 medium zucchinis grated
- 1 small carrot grated
- 2 green onions finely chopped
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 1 large egg beaten
- 3/4 cup cold water
- 1 teaspoon soy sauce
- Salt and black pepper to taste
- 1/2 teaspoon crushed red pepper flakes optional
- Vegetable oil for frying
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- hint of sesame oil
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess water.
- In a mixing bowl, combine zucchini, carrot, green onions, flours, egg, water, and soy sauce. Season with salt, pepper, and red pepper flakes; mix until consistent.
- Heat a skillet over medium, coat with oil. Pour 1/4 cup batter per pancake, flatten into circles.
- Cook until edges are crispy and bottom is golden, about 3-4 minutes per side.
- Transfer pancakes to a towel-lined plate. Serve with dipping sauce.