These Korean Zucchini Pancakes are a traditional recipe given a make-over by using a gluten-free, grain-free flour substitute while still keeping the simple, delicious integrity of the dish.
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I’m so excited to be bringing this wonderful little recipe to you today straight from the new cookbook Korean Paleo by Jean Choi!
Jean is from the Paleo recipe blog What Great Grandma Ate where she shares traditional Korean inspired recipes, as well as some not Korean ones, that are all Paleo. She is a Nutritional Therapist (NTP) who discovered the healthful, whole food life after junk food wreaked havoc on her body in her teens and early 20’s. Now she seeks to educate others on how they can love food that loves you back through her wonderful, original Paleo recipes and now, her new cookbook Korean Paleo – 80 grain free and Paleo Korean recipes that are healthy and authentic.
Jean has allowed me to share one of her original recipes from the cookbook here with you on The Cheerful Kitchen. I chose these simple but delicious Korean Zucchini Pancakes, traditionally called Hobakjeon.
To turn these little beauties into a grain-free, gluten-free dish anyone can enjoy, the flour in the recipe has been substituted with a popular Paleo grain substitute called cassava flour.
What is cassava flour?
You may have heard of tapioca starch, also called tapioca flour. It is a common gluten-free thickener used in place of flour. Tapioca starch and cassava flour come from the same root, the cassava root.
The starch is the result of a complicated process of peeling, pulping, and draining the root, then waiting for the water to evaporate from the drained liquid, and then collecting what’s leftover to grind into the starch.
Cassava flour, however, is made in a much simpler process of peeling, drying and grinding the entire root.
PRO TIP:
I made these earlier in the day and then refrigerated them until dinner. When it was time to eat, I heated them in the Air Fryer (I have THIS ONE which is on sale right now!) for 4 minutes per side at 370 degrees. They were nice and crispy again on the edges but still soft and creamy in the middle! Excellent.
Do you want your own copy of Korean Paleo – 80 bold flavored gluten and grain-free recipes for your very own? Click on the title to buy it RIGHT NOW or, enter below to see if you can win a free copy!
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Vanessa at The Cheerful Kitchen
Yields 1 large or 6 small pancakes
20 minPrep Time
5 minCook Time
25 minTotal Time
Save RecipeIngredients
- 2 cups julienned zucchini, about 1 large or 2 small (I shredded my zucchini)
- 1 tsp sea salt
- 1?2 cup cassava flour
- 1 egg
- 2 tbsp cooking oil, for frying
Instructions
- Toss the julienned or shredded zucchini with the sea salt in a bowl. Let it sit for 15 to 20 minutes. Use a cheesecloth, a thin kitchen towel, or a nut milk bag to squeeze out as much liquid as you can from the zucchini, and reserve and set aside the liquid.
- Place the zucchini in a mixing bowl and add the cassava flour, egg and 1?2 cup of zucchini liquid. Mix together with a fork. If the batter seems too thick, add more zucchini liquid 1 tablespoon at a time until it reaches the right consistency. If you run out of the liquid, use plain water.
- Heat your choice of cooking oil in a large skillet over medium-high heat. Wait 5 minutes until the pan gets very hot. Add the entire batter if you want to make 1 large pancake, or you can add a few tablespoons at a time to make several smaller pancakes. Let it cook for 1 minute, and then reduce the heat to medium-low and cook for an additional 1 to 2 minutes, until browned and crispy on the bottom. Flip and cook the other side for another 2 minutes, adding more oil if needed.
- Serve immediately with a side of Sweet and Sour Dipping Sauce if desired. You can cut the large pancake into smaller pieces, or rip it apart as you eat.
Notes
I was given permission to reprint this recipe from the cookbook Korean Paleo by Jean Choi.
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