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Korean Anju Zucchini Pancakes

Enjoy crispy Korean Anju Zucchini Pancakes, ideal for pairing with a cold soju. This easy-to-make dish combines fresh zucchini and a savory, spicy batter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Korean
Servings 4
Calories 200 kcal

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.

Notes

Enhance by topping with sour cream or toasted sesame seeds. Serve with kimchi and pickled vegetables for a Korean meal.