Cucumber pancakes are a refreshing, versatile dish perfect for light meals or snacks. Here’s a simple yet delicious recipe to try.
Ingredients:
- 1 medium cucumber, grated and drained
- 1 cup all-purpose flour
- 1 egg
- ½ cup milk (or water for a thinner batter)
- 2 green onions, finely chopped
- 1 tbsp sesame oil
- Salt and pepper to taste
- Oil for frying
Instructions:
1. Prepare the batter: In a bowl, whisk together flour, egg, milk, salt, and pepper until smooth. Add the grated cucumber (squeezed to remove excess moisture) and green onions. Mix well.
2. Heat the pan: Pour a little oil into a non-stick pan over medium heat. Once hot, ladle a spoonful of batter, spreading it into a thin circle.
3. Cook until golden: Fry for 2-3 minutes per side, until edges crisp and the pancake turns golden brown. Repeat with remaining batter, adding oil as needed.
4. Serve: Enjoy hot with soy sauce, yogurt dip, or a drizzle of chili oil.
Variations:
- For extra crunch, add sesame seeds or minced garlic to the batter.
- Make it heartier by mixing in shredded carrots or corn.
- For a gluten-free option, use rice flour instead.
These pancakes are crispy, hydrating, and packed with flavor—ideal for summer!
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