Korean Zucchini Pancake

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Crispy golden slices of zucchini enveloped in a light savory batter, this Korean zucchini pancake is a beloved home-style banchan. Served with a punchy soy-vinegar dipping sauce, it's an effortless appetizer or side that comes together in under half an hour.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 2 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 3 gSugar
• 7 gProtein
• 680 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the zucchini

• 2 medium zucchini (about 1.5 lbs), trimmed and sliced into 1/4-inch rounds
• 1 tsp kosher salt

For the batter

• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 large egg, lightly beaten
• 3/4 cup cold water
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For the dipping sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp gochugaru (Korean chili flakes)
• 1 green onion, finely sliced
• 1 tsp toasted sesame seeds
• 1 small clove garlic, finely grated

For pan-frying

• 1/3 cup neutral oil such as canola or grapeseed, as needed

Directions

1. Sprinkle the sliced zucchini evenly with the kosher salt, toss gently, and let rest in a colander for 10 minutes to draw out excess moisture; pat thoroughly dry with paper towels.
2. While the zucchini drains, whisk together all the dipping sauce ingredients in a small bowl until the gochugaru and sesame seeds are evenly distributed; set aside.
3. In a wide shallow bowl, whisk the flour, cornstarch, egg, cold water, salt, and pepper until just smooth; the batter should be the consistency of thin pancake batter, similar to heavy cream.
4. Heat 2 tablespoons of oil in a 10-inch nonstick or cast-iron skillet over medium heat until shimmering, about 2 minutes.
5. Working a few slices at a time, dip each zucchini round into the batter, turning to coat both sides, and let the excess drip off before laying the slice flat in the hot pan in a single layer without crowding.
6. Fry the battered slices for 2 to 3 minutes per side, flipping once when the underside is deeply golden and crisp; add more oil between batches as needed and transfer finished pancakes to a wire rack or paper towel-lined plate.
7. Repeat with the remaining zucchini, keeping finished batches warm in a 200°F oven if desired.
8. Serve immediately with the dipping sauce on the side for drizzling or dunking.

Cook’s Notes

• Salting and draining the zucchini is essential; skipping this step releases water during frying and yields soggy, oily pancakes.
• Keep the batter cold and the oil consistently medium-hot so the coating crisps up before the zucchini overcooks; if the batter thickens as it sits, whisk in 1 to 2 tablespoons of cold water.
• For extra flavor and texture, fold 1/4 cup of finely chopped kimchi (squeezed dry) or 1/2 cup cleaned squid rings into the batter before frying.
• Use a wide nonstick or well-seasoned cast-iron skillet to prevent sticking and to allow even browning across each round.
• Serve immediately for the best contrast between the shatteringly crisp crust and the tender, just-cooked zucchini inside.

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