Korean Zucchini Pancakes

I’m a bit absent minded, sometimes.

Once, I didn’t realize that I had my dress on backwards for a whole day. I’m pretty sure it directly contributed to me napping after work, waking up at 7pm thinking it was 7am and eating breakfast. My mom called. It was extra weird because it’s an hour earlier in Minnesota… I thought she was calling at 6am, her time.

Mom: “What are you doing?”
Me: “Eating breakfast.”
Mom: ” Isn’t it night there?”

I, of course, finished my breakfast.
I really look forward to breakfast, and especially Peanut Butter Puffins. Even though it was 7pm.
What’s the deal?


When I write recipes down on post-its at the computer and walk to the kitchen to prepare them, I’m guaranteed to miss a few things. Why? I have no idea? Am I in a hurry? Probably. Do I own a working printer? No. I’m going to do my best to have accurate ingredient lists along with directions. Trust me.

Speaking of trusting me…these are really good. Amazing, even.


I’ve been daydreaming about this recipe for a week straight. It was even more amazing than I imagined. It seems Elliot’s daydreaming about that pancake right there, too. They’re worth dreaming about, but really they should get out of your dreams and into your kitchen.

Korean Zucchini Pancakes
Recipe adapted from Frownie Brownie


Pancakes –

  • 2 cups all-purpose flour
  • 1 1/2 cups water
  • 1/4 t baking powder
  • 2 large eggs
  • salt and pepper
  • 2 small zucchini, julienned*
  • 4 scallions minced
  • 2 – 3 cloves garlic, minced
  • canola oil for frying

Dipping Sauce –

  • 2 T soy sauce
  • 2 T rice vinegar
  • black pepper to taste


  1. Whisk together flour, water, baking powder, eggs and salt and pepper to taste. thin batter with a little more water if desired. Stir in zucchini, scallions and garlic.
  2. Heat a thin layer of canola oil in a large skillet. Drop pancake batter by 1/4 cup in skillet; quickly spread out using a wooden spoon to make as thin as possible. Fry for about two minutes on each side pressing down with spatula to compress, or until golden brown and crisp.
  3. Make dipping sauce: combine soy sauce, rice vinegar and a few grinds black pepper in a small dish.
  4. Eat like you mean it.

* I grated half of a zucchini and half of a small squash using the biggest side on my grater.

2 thoughts on “Korean Zucchini Pancakes”

  1. hi! i’m a bad blogger and didn’t notice you’d posted this so long ago–thanks for the link back! these pancakes are dreamy, aren’t they?

  2. haha It’s ok Katie. I loved these pancakes! I want to make them again as soon as I can get some zucchinis from the farmer’s market.

    P.S. I certainly love the recipes you post.

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