Oiseon: Crispy Korean Zucchini Pancakes

Ingredients

• 2 medium zucchinis (about 400g) 2 medium zucchinis (about 400g)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 large eggs, beaten 2 large eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 26g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.
2. 2.
   Squeeze the grated zucchini to remove as much liquid as possible. Transfer the zucchini to a large mixing bowl.
3. 3.
   Add the all-purpose flour, rice flour, garlic powder, salt, black pepper, chili flakes (if using), green onions, and beaten eggs to the bowl with the zucchini. Mix well until all the ingredients are combined and a thick batter is formed.
4. 4.
   Heat a large non-stick skillet or frying pan over medium heat. Add enough vegetable oil to coat the bottom of the pan.
5. 5.
   Spoon about 2 tablespoons of the batter onto the hot pan for each pancake. Flatten the batter with the back of the spoon to form a round shape.
6. 6.
   Cook the pancakes for 2-3 minutes on each side, or until they turn golden brown and crispy. Repeat the process with the remaining batter, adding more oil to the pan as needed.
7. 7.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
8. 8.
   Serve the Oiseon hot with a dipping sauce made from soy sauce, vinegar, and sesame oil.

Treat your ingredients with care...

• Zucchini — Make sure to squeeze out as much liquid as possible from the grated zucchini to prevent the pancakes from becoming soggy.
• Rice flour — The addition of rice flour gives the pancakes a lighter and crispier texture. If you don't have rice flour, you can substitute it with cornstarch.

Tips & Tricks

• For extra flavor, add a handful of chopped kimchi to the batter.
• Serve the pancakes immediately after cooking to maintain their crispiness.
• Experiment with different dipping sauces, such as a spicy gochujang sauce or a tangy soy-ginger sauce.
• If you prefer a milder taste, omit the chili flakes from the batter.
• Feel free to add other vegetables like carrots or onions to the batter for added texture and flavor.

Serving advice

Serve the Oiseon as an appetizer or side dish alongside a main course. They pair well with Korean BBQ, stir-fried dishes, or as part of a traditional Korean meal.

Presentation advice

Arrange the golden pancakes on a platter and garnish with thinly sliced green onions or sesame seeds for an attractive presentation. Serve the dipping sauce in a small bowl on the side.