vegetable pancake

This is an easy way to incorporate healthy, fibrous vegetables into a meal, by adding them to a light yet crispy pancake batter! This is an adult and kid-friendly appetizer that is irresistible when paired with a delicious dipping sauce!

Korean Vegetable Pancake with Dipping Sauce Recipe (Yachaejeon 야채전)

vegetables

all purpose flour

water

½ tsp sea salt (or

tbsp neutral oil

tbsp light soy sauce

tsp white distilled vinegar

½ tsp sesame oil

½ tsp sugar (or

sesame seeds (optional)

Combine all the sauce ingredients into a small bowl, mixing until the sugar is dissolved, then top with optional sesame seeds. Set aside while preparing the pancakes.

DIPPING SAUCE

In a large mixing bowl, add the flour and sea salt, then mix until blended.  Gradually add the water while continuously whisking, until the batter has a smooth consistency (like melted ice cream). Add all the chopped vegetables, then mix until thoroughly coated with the batter.

Heat half the neutral oil on a nonstick pan over medium high heat, swirling to coat evenly.

Place half the batter into the pan, gently pressing down with the side of your spatula, until the batter is evenly thin.

Fry one side of the pancake until golden brown (about 4 minutes), then flip and do the same with the other side. Set the pancake aside.

Repeat steps 2-4 with the remaining oil and vegetable pancake batter.

Cut the pancakes into pieces and serve immediately with the dipping sauce. Enjoy!

VEGETABLE PANCAKES

https://www.youtube.com/watch?v=3xsAm9LmLWI

Have veggies in your fridge and don’t know what to do with them or have fussy kids who refuse to eat their veggies? Try out my recipe for CRISPY Korean Vegetable Pancake!

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🥕CRISPIEST Korean Vegetable Pancake Recipe with EASY Dipping Sauce (Yachaejeon 야채전) | RACK OF LAM

Mildly flavorful zucchini tends to adapt to whatever ingredients the vegetable is paired with, and here, a heap of tender herbs and lemon zest brings out the best in this summer staple. Crisp on the outside and creamy on the inside, these fritters are relatively simple to assemble: grab a box grater and some other seasonal produce, including scallions and basil or dill, and heat up the skillet. You’ll need to make them in batches, but frying only takes a few minutes per side. A little baking powder in the batter provides rise for extra-fluffy fritters. Serve them as a party starter, with tzatziki as a dipper, or as a summer side to burgers or grilled salmon.

Zucchini Fritters

zucchini (3

Salt and pepper

eggs

Parmesan

basil

scallions (about 2 large)

lemon,

garlic powder garlic clove, grated

all-purpose flour

baking powder

Olive oil,

ranch dressing, for dipping (optional)

NYT Cooking

https://static01.nyt.com/images/2024/08/08/multimedia/MK-Zucchini-Frittersrex-vkwj/MK-Zucchini-Frittersrex-vkwj-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Simon Andrews.

https://static01.nyt.com/images/2024/08/08/multimedia/MK-Zucchini-Frittersrex-vkwj/MK-Zucchini-Frittersrex-vkwj-googleFourByThree-v2.jpg

https://static01.nyt.com/images/2024/08/08/multimedia/MK-Zucchini-Frittersrex-vkwj/MK-Zucchini-Frittersrex-vkwj-mediumSquareAt3X-v2.jpg

Grate the zucchini on the large holes of a box grater. Place in a colander and sprinkle lightly with salt; toss with hands and set aside for 10 minutes. Transfer zucchini to a clean, cotton dish towel or cheesecloth and wrap tightly; squeeze a few times over a sink to remove excess water.

In a large bowl, beat the eggs. Add the zucchini, Parmesan, basil, scallions, lemon zest, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with a spoon or silicone spatula to combine. Sprinkle the flour and baking powder over the mixture, then mix until no streaks of flour remain.

Line a baking sheet with paper towels. In a large, cast-iron or nonstick skillet, heat a thin layer of oil (enough to coat the bottom of the skillet) over medium heat. When hot, add 1/4-cup scoops of the zucchini mixture to the skillet, pressing down gently to form 3-inch disks. Cook until browned and crisp on the bottom, 2 to 3 minutes; flip and cook until browned on the second side, 2 to 3 minutes more. Adjust heat as needed to prevent fritters from browning too quickly.

Transfer fritters to the baking sheet and sprinkle lightly with salt. Repeat with remaining zucchini mixture, adding oil as needed to the skillet.

Arrange fritters on a platter and sprinkle with more herbs. Serve immediately, with lemon wedges alongside and a dipping sauce, if using.

I found that using gluten-free flour helps them hold together better, because of the starch.

when you need to squeeze the liquid out of something you need to use a potato ricer and that should be standard. Forget this towel method it's messy, and does not work

Great flavor and they held together well. Instead of frying, I sprayed them with olive oil and put them in the Air Fryer. Worked well

Halved the recipe and added about a cup of fresh corn, and it made 6 delicious fritters

Followed the recipe but fritters were mushy. Took time to squeeze them thoroughly. Taste is good but texture not so much. May try mixing batter with raw shredded potatoes to help firm them up.

Made these in my waffle iron, as suggested in the readers’ notes for the NYT recipe “Zucchini Pancakes” by Aytekin Yar/Elaine Louie. Much lighter and healthier than the potato latkes I usually fry in oil, but full of flavor (the dill and parmesan were key). I did sub one large potato for one zucchini (I thought pure zucchini fritters would fall apart) but now I’m sure that with the batter safely secured in the waffle iron, the potato isn’t necessary.

These were ok - I switched to a metal spatula, after watching all the best browned parts remain on the (well seasoned) skillet with hot oil. That was frustrating, and the overall outcome is fine, nothing I’ll likely make again

can you bake the fritters rather than frying them>

Incredible! My zucchini-ambivalent husband loved these so much he wants to serve them to guests. We used fresh rosemary and oregano in addition to basil for the herbs.

This was great for using an overgrown, huge garden zucchini-- made modifications based on what we had on hand:

- a scoop of cottage cheese with the parm
- a 1/4 cup of fresh corn (definitely recommend)
- a bit of cornmeal and cornstarch in with the flour for texture and crisp
- some onion for the scallions I didn't have

I baked them on a sheet pan for about 10 mins on each side. Will we be able to replicate them? Who knows. But they were delicious and we will certainly try to repeat them!

I added corn to the mix, cut off from a steamed cob, but fresh would probably be even better. Browned very nicely!

This recipe turned out really well; we added a chipotle dipping sauce. Due to the abundance of zucchini in our summer garden I plan to freeze a couple batches. However, what in the world does 10 minutes prep time mean? This is a problem with many recipes estimated prep times. Preparing the zucchini itself is a project and doing the grating, cutting, zesting, mixing, etc also takes longer then 10 minutes. Not saying the recipe isn't worth it; just could be more realistic.

Simple, tender, delicious! Highly recommend!!!

Can I grate the zucchini a day ahead of frying the fritters?

I suppose you all want the fritters to be crispy on the outside. Here's my discovery after making dozens of batches:
1. Grate zucchinis on the *diagonal*, and don't change the angle. You want long strands. If they are too small, there's no room to get crispy.
2. Squeeze the lights out of the zooks. 
3. Add parmesan for extra crispiness.
4. 1 large egg for 1 lb / 500g zooks. Too much egg and you'll get pancake.

if you substitute corn starch for one third of the flour, you'll get a crispier fritter

My Greek ex-husband used to cook these. He advised that Greeks did not cook with basil! It was considered a holy plant to honor St. Basil and kept in a pot by their front door during his childhood on a Greek island.  So think oregano or thyme. We cooked these with dried herbs, which have a more intense flavor, but fresh garlic and regular onion. Also some well-crumbled feta, which I drop down onto the fritters after first frying one side crispy, but right before flipping. Use enough oil!

Yum! But these are actually zucchini pancakes (latke-like)- not fritters. A fritter is a roundish blob that is dropped into deep fat, while a vegetable pancake is a flat disk that’s shallow fried.

This recipe is similar to one on the Smitten Kitchen site. I borrowed from each, eliminating the Parmesan but keeping the basil and herbs from this one. Highly recommend using a food processor with shredding blade for the zucchini. Next time I’ll cut back to 1/3 cup flour. Contrary to my usual experience, my fritters were more beautiful than the ones in this photo! And delicious.

So, we make this recipe with the same recipe ingredients except I add a potato to the mix and it holds everything well together. Yummy

I have a heavy duty ricer which I use to squeeze the liquid from lots of vegetables. If you want to get all the moisture out. If not, don't squeeze as tight. It works so, so well. I learned this from a fellow community gardener. One of the best tips ever.

Easiest and best recipe:
2 C peeled, shredded zucchini, salt, pepper, garlic powder and chopped onion to taste, 2 beaten eggs, 1 C shredded cheese, 1 C Bisquick (I know). Mix and fry in butter.
Why I grow zucchini.

Chickpea or quinoa flour to replace all-purpose flour adds nutrients, flavor, and (a little) color.

Delicious flavor with added shredded jalapeno, but the texture was like a savory breakfast pancake. Not crispy at all.  

The first ones got more olive oil throughout, and that sort of enhanced the flavor.  

I think that there may have been too much flour and baking powder to veggie mixture?  

I think I look for another recipe for these.

The best tip I got for making this recipe was one of the  comments for squeezing out the zucchini with a dish cloth which really dried them out and helped to make the fritters nice and crispy.  I also added feta along with the parmesan which added it's own bit of salty/savory to the dish.  I used fresh dill and basal, dried thyme and a dash of nutmeg, black pepper and salt that I actually brought home from Greece this spring.  Yummy. 5/5 and would make again.

@CathyC.  The ricer works like a charm. I use a ricer for squeezing cucumber shreds when I make Tzatziki also.

@Alison yes. Fairly easy. I added a little olive oil to the batter and placed the pancakes on a sheet of parchment paper. Baked at 425 for 20 minutes on each side - or until golden.

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