Crispy Korean-Style Zucchini Pancakes with Spicy Garlic Dipping Sauce
These golden, crispy zucchini pancakes are a beloved Korean street food perfect for celebrating spring's fresh produce. Served with a savory-spicy garlic dipping sauce, they make an irresistible appetizer or light meal.
Ingredients
- 3 medium zucchini (about 450g), grated
- 1 teaspoon salt
- 3 spring onions, thinly sliced
- 2 large eggs, beaten
- 75g all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon black pepper
- 4 tablespoons vegetable oil for frying
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru (Korean red pepper flakes)
- 1 teaspoon toasted sesame seeds
Instructions
Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel until very dry.
In a large bowl, combine the drained zucchini, spring onions, beaten eggs, flour, cornstarch, and black pepper. Mix until a thick batter forms.
Prepare the dipping sauce by whisking together minced garlic, soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds in a small bowl. Set aside.
Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat until shimmering.
Spoon about 3 tablespoons of batter per pancake into the pan and flatten gently with a spatula. Cook for 3-4 minutes per side until golden brown and crispy.
Transfer cooked pancakes to a wire rack to keep crispy. Repeat with remaining batter, adding more oil as needed.
Serve the crispy zucchini pancakes immediately with the spicy garlic dipping sauce on the side, garnished with extra spring onions if desired.
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