Korean courgette pancakes – with dipping sauce

  • Serves: 20 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • Korean
    • Vegetarian

    Korean Courgette Pancakes

    Recipe Information

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    For the pancakes:

    500g Courgettes

    1 x Large egg

    250g Plain flour

    200ml Soya milk

    4x Spring onions

    1 x Heaped tsp each – ground ginger, chilli powder, ground coriander and garlic granules

    Sea salt and black pepper

    Sunflower oil

    For the dipping sauce:

    60ml sweet chilli dip

    40ml light soy sauce

    Juice x 1 lime


    • Mix the flour, ginger, chilli, ground coriander and garlic granules together in a large bowl – season well with some salt and pepper

    • Add the milk and the beaten egg and mix to a thick batter

    • Grate the courgettes

    • Wipe and thinly slice the spring onions

    • Add them both to the batter and mix well

    • Heat a non-stick frying pan and add a little oil – drop a dessert spoon (25g) of the batter into the pan- with a spatula form into a round pancake – cook a few min each side and keep warm whilst you cook the rest

    • To make the dipping sauce add all the ingredients together

    • Serve the pancakes stacked alongside the sauce – top with chopped chillies and coriander