Korean Zucchini Corn Jeon
Shredded zucchini and sweet corn kernels are folded into a pancake-mix batter and pan-fried until golden. The zucchini softens as it cooks, while the corn kernels pop with sweetness in each bite, creating a combination that appeals to all ages. Egg enriches the batter and black pepper adds a light seasoning. Using cold water keeps the batter thin and airy, which helps the vegetables maintain their distinct textures after frying.
Adjust Servings
Instructions
- 1
Julienne zucchini, sprinkle a little salt, rest 5 minutes, then squeeze out moisture.
- 2
Whisk pancake mix, egg, cold water, and pepper into a smooth batter.
- 3
Fold zucchini and corn into the batter until evenly coated.
- 4
Add oil to a pan over medium heat and ladle small rounds of batter.
- 5
Cook 2-3 minutes per side until golden, then finish 30 seconds on higher heat for crisp edges.
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