The Astronomer and I were gifted a 20 inch-long, five pound zucchini from our friends Andrew and Miri a few weeks back. They had forgotten to pluck it from their garden prior to leaving on vacation, and as a result, the zucchini grew without bounds for weeks on end. I had initially hoped to bake several loaves of zucchini bread with the monstrosity, but my plans were squashed (pun intended) once the heat wave hit.
After a bit of Seoul searching, I decided to make Hobak Jeon (Korean Zucchini Pancakes) instead. This recipe was originally developed by Maangchi.com, the ultimate Korean recipe site. I followed it as written and the results were just as I had hoped. The texture was properly crisp around the edges, while the batter was mild enough for the zucchini to shine through. Maangchi recommends serving these with a soy-based Korean dipping sauce (recipe below), but I quite loved them with a ladle of nước chấm chay. Either way, these pancakes are a savory delight.
- 1½ cups zucchini, julienned (approximately 1 small zucchini)
- ½ cup flour
- ½ teaspoon salt
- ½ cup water
- Sesame oil
- Vegetable oil
This is the giant zucchini that Andrew and Miri’s garden produced. The soil in Eagle Rock must be fortified with steroids.
Begin by julienning a small zucchini.