Korean-inspired courgette pancakes

Name: Korean-inspired courgette pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 2 medium courgettes, cut into 5mm matchsticks; ½ tsp fine sea salt; 1 tbsp light soy sauce; 1 tbsp rice vinegar; ½ tsp caster sugar; ½ cucumber, finely sliced; 3 medium free range eggs; 100 g self-raising flour; 1 onion, finely sliced; 1 red chilli, finely chopped; 3 tbsp vegetable oil, for frying; 2 tbsp roasted peanuts, finely chopped

Will Torrent cooks Korean-inspired hobak buchim on our YouTube series Let's Cook. These super simple pancakes, created by Waitrose cook Alex Szrok, are absolutely delicious, and cleverly use the liquid that’s removed from the courgettes to make the batter. Follow Alex on Instagram.

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VegetarianLow in saturated fatSource of protein2 of your 5 a day

Serves2
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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2 medium courgettes, cut into 5mm matchsticks
½ tsp fine sea salt
1 tbsp light soy sauce
1 tbsp rice vinegar
½ tsp caster sugar
½ cucumber, finely sliced
3 medium free range eggs
100g self-raising flour
1 onion, finely sliced
1 red chilli, finely chopped
3 tbsp vegetable oil, for frying
2 tbsp roasted peanuts, finely chopped

Put the courgette matchsticks in a colander over a large bowl, sprinkle with the salt and massage well. Leave to sit for 10 minutes, then use your hands to squeeze out as much liquid from the courgettes as possible, reserving the liquid (you should have about 50ml). In a medium bowl, mix the soy sauce, rice vinegar and sugar together well, then add the cucumber; set aside.
Crack one egg into the reserved courgette liquid and whisk thoroughly. A little at a time, tip in the flour, whisking well to remove any lumps. Fold through the courgettes, onion and chilli.
Heat 2 tbsp oil in a large, lidded, nonstick frying pan (about 26cm diameter) over a medium heat. Add half the courgette mix to the pan and press down with a spatula to flatten. Cover with a lid and cook over a medium heat for 4-5 minutes, until you can see the edges have turned slightly golden and the mixture is beginning to set. Flip the pancake over onto the lid, then slide it back into the pan on the other side. Cook for 4 more minutes, then transfer to a plate and repeat with the other half of the mix.
Return the frying pan to a medium heat and add the remaining oil; fry the two remaining eggs to your liking. Top each pancake with a fried egg, some of the lightly pickled cucumber, a little drizzle of the pickle liquor and the roasted peanuts. A splash of your favourite hot sauce or chilli oil is also very welcome here.

Cook’s tip

Level up
Instead of a large pancake, create individual fritters, if you prefer. Let your condiments speak to you and top them with whatever you like – it's a chance to express yourself.

Typical values per serving when made using specific products in recipe