The zucchini, a summer squash, is technically a fruit, but is often considered a vegetable in culinary settings. originated in Central America, and was brought to the ‘Old World’ during the Columbian Exchange, the transfer of goods, people, and ideas from the Americas to Europe, and vice versa during the late 15th Century and onwards. The modern zucchini was developed in Italy in the late 19th Century and brought to the US by Italian immigrants. It is currently harvested in Thailand, Greece, Vietnam, Bulgaria, Egypt, France, Greece, Russia, Ukraine, Turkey, Britain, and Italy. The name ‘zucchini’ is Italian, and the plant has no English equivalent. It is, however, called ‘baby marrow’ in South Africa.
Zucchinis are harvested while young to ensure better taste. Harvesters look for a flower on the stem. It is commonly harvested in temperate climates, and harvests can be quite abundant.
The zucchini is rich in folate, potassium and vitamin A.
SCALLION PANCAKES WITH ZUCCHINI
These Korean-inspired Scallion Pancakes with Zucchini are a simple tasty treat! No-fuss preparation and ready to serve in minutes. Packed with zucchini and scallions, held together with rice flour and eggs, heavy on the veggies.
The texture is tender with toasty edges, kind of similar to a crepe or omelet.
Seasoned with gochujang chili paste and a touch of rice wine, they are filled with savory flavor. Sesame seeds add savory crunch and flavor. Change up the veggies to what you have on hand. We added a few purple carrots here for color and a touch of sweetness.
INGREDIENTS IN ZUCCHINI SCALLION PANCAKES:
gochujang fermented pepper paste
HOW TO MAKE ZUCCHINI SCALLION PANCAKES:
Mix rice flour with water, egg and seasonings, set aside to hydrate while you prepare the veggies.
Cut zucchini into narrow strips- spiraling or grating works too. Cut scallions in strips by slicing in quarters long ways, creating strips about 4-5 inches long.
Mix zucchini, scallions and any other veggies into the rice flour batter. The water has a tendency to separate from the batter- make sure you scrape the bottom of the bowl when you mix.
Spread a thin layer of batter and veggies on a cast iron or well-seasoned pan. It is easier to flip if you keep the pancake no larger than 6 or 7 inches. Sprinkle with sesame seeds. Cook for about 3 minutes on each side, until golden.
3 TIPS FOR COOKING SCALLION PANCAKES:
Use tongs to place battered veggies onto the pan, spreading out so they are not piled on each other. Spoon on the batter to fill in any holes.
Keep them thin so that they cook through.
After flipping, press the pancake down with a metal spatula to flatten and cook more evenly on the underside.
Serve with kimchi and soy dipping sauce.
“Zucchini History”. Vegetable Facts, 2022. May 2, 2022.
“Scallion Pancakes”. Feasting at Home, September 3, 2021. May 2, 2022.