Korean courgette pancakes with dipping sauce


This recipe is taken from the Olive magazine (June Issue), tried, tested and … changed, because I didn’t like the first outcome, – pancakes came out too stodgy and doughy in the middle but sauce was good. So I decided to tweak few things and second attempt was a SUCCESS! So, here is an improved version:



3 courgettes, coarsely grated

125 self-raising flour

3-4 spring onions

2 eggs


olive oil for frying

For dipping sause:

4 tablespoon soy sause

4 tablespoon rice vinegar

2 tablespoon sesame oil

1 clove garlic, crushed

a pinch of chilli flakes


1. Mix the courgettes, spring onion, flour, eggs, salt, pepper together.

2. Heat 1 tablespoon of olive oil in a non-stick frying pan, drop in heaped tablespoon of batter. Cook in batches, for 2-3 minutes each side or until golden and cooked through.

3. Meanwhile mix together all ingredients for the sauce. Serve with the pancakes.


2 thoughts on “Korean courgette pancakes with dipping sauce

  1. Such a great recipe and perfect spring dish – can’t wait to try this, and I’m glad to have your tested version 🙂

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