Zucchini pancakes are delicious with their soft and sweet flavor, but haven't you often been disappointed by how quickly they become soggy? Don't worry anymore! There's a way to make zucchini pancakes with a crispy texture, even on humid days like these. I'll share a truly useful zucchini pancake recipe that stays crispy like fried food, not just when freshly made, but even after cooling down.

Prepare the Essential Ingredients

The ingredients needed to make zucchini pancakes are simple. Please prepare the following:

• 1 Korean zucchini (aehobak)
• Salt
• 3 tablespoons flour
• 3 tablespoons breadcrumbs
• 1 egg

Now that you have the ingredients ready, shall we start making the zucchini pancakes?

Preparing the Zucchini

First, it's best to slice the Korean zucchini to about 0.5 cm thick, not too thin and not too thick. If they're too thin, they won't have a satisfying chew, and if they're too thick, they won't cook through properly. Make sure to slice them to a uniform thickness.

Spread the sliced zucchini on a wide tray and sprinkle salt evenly to season. After about 5 minutes, moisture will appear on the surface. Gently pat it dry with a kitchen towel. The reason for seasoning is to enhance the zucchini's savory flavor and make the texture even softer.

The Secret to Crispy Texture: Breadcrumbs!

Now it's time to coat the seasoned zucchini with flour. Put the flour and zucchini in a plastic bag, fill it with air, and shake it. This will lightly coat them without getting your hands messy. However, make sure to shake off any excess flour.

In a bowl, beat one egg with a pinch of salt and mix well. Dip the floured zucchini into the egg wash, ensuring both sides are evenly coated with the yellow egg batter. The real key here is the breadcrumbs. Spread a generous amount of breadcrumbs on a plate, place the egg-coated zucchini on top, and press firmly with your hands to coat the surface densely with breadcrumbs.

Usually, people just pan-fry after the egg wash, but by adding an extra layer of breadcrumbs, the texture becomes crispy like real fried food when pan-fried. This breadcrumb layer ensures the pancakes stay crispy even after cooling down and don't become soggy.

Pan-Frying the Zucchini Pancakes

Heat a pan over medium heat, then add a little more cooking oil than you normally would for pancakes. Then, cook slowly over low heat. Zucchini takes a little time to cook, so it's essential to cook it gently over low heat to ensure it cooks through softly.

Once one side is fully cooked, flip it over and cook the other side thoroughly. With just one simple addition of breadcrumbs, try making perfect zucchini pancakes that are soft inside and crispy outside. The biggest advantage is that they stay crispy even over time!