These Korean vegetable pancakes, also known as yachaejon, are a staple in our house, especially in summer when zucchini is abundant. My kids will eat an entire zucchini and two carrots in one sitting if I make these, which is a major win especially with my five year old who can be a bit vegetable averse. They are totally appropriate for baby led weaning too and Otto loved them cut into bite sized pieces.
Why I Love this Recipe
Zucchini and Carrot
Both are rich in antioxidants and easy to digest. Zucchini brings potassium and vitamin C, carrot brings beta-carotene, and together they make up the bulk of the batter. Salting and wringing out the zucchini is a must — it pulls excess moisture so your pancakes get crispy instead of soggy.
Eggs
The eggs bind the batter and add protein and fat to what would otherwise be a pretty carb-heavy snack. Pasture-raised when you can. They also help your kids feel full rather than hungry again twenty minutes later.
Rice Flour and Arrowroot
This combo keeps the recipe gluten-free without sacrificing texture. Rice flour gives a light crisp exterior and arrowroot helps with binding and that slightly chewy interior. Traditional yachaejeon uses all-purpose flour, but this version holds together just as well.
Avocado Oil or Tallow
Either works well here. Tallow gives a richer flavor and a harder, more golden sear. Avocado oil is more neutral. Both are stable at high heat, which matters when you want a real crust on these rather than a greasy, soft pancake.
Sesame Oil
The dipping sauce gets its depth from sesame oil. Use a good quality toasted sesame oil and don't cook with it — it's purely for finishing. Even kids who are suspicious of new sauces tend to love this one. It's slightly salty, slightly tangy, and just nutty enough to be interesting.
Ingredients
2 cups zucchini, shredded, salted, and well wrung out
2 cups carrot, shredded
12 green onions (about 2 bunches), cut into 1-inch pieces then each piece quartered lengthwise into thin strips
2 cloves garlic, minced
4 eggs
2 tsp salt
2/3 cup rice flour
2 tsp arrowroot starch
Avocado oil or tallow for cooking
Dipping Sauce
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 green onion, thinly sliced
1 tsp sesame seeds
Instructions
Shred your zucchini and toss with a pinch of salt. Place in a colander lined with a clean towel or cheesecloth for about 10 minutes, then squeeze out as much liquid as possible. Zucchini holds a surprising amount of water and if you skip the wringing or do a half job of it, your batter will be too wet and your pancakes will steam instead of sear.
Cut your green onions into 1-inch pieces crosswise, then take each piece and slice it lengthwise twice to get 4 thin strips per piece. You want short, thin pieces that distribute evenly through the batter without clumping.
In a large bowl whisk together the eggs, salt, rice flour, and arrowroot until smooth. Add the zucchini, carrot, green onions, and garlic and stir to combine. The batter will be thick and vegetable-heavy, not pourable.
Heat a generous amount of fat in a skillet over medium-high. Scoop about 1/4 cup of batter per pancake, press lightly to flatten, and cook 3–4 minutes per side until deeply golden and crispy at the edges. Work in batches and add more fat between rounds as needed. Resist the urge to flip too early, let them develop a real crust first.
For the dipping sauce, stir everything together and taste. Add more vinegar for brightness or more sesame oil for depth.
Tips
To keep batches warm while you finish cooking, hold them in a 200°F oven on a wire rack. Don't stack them or they'll steam and lose their crispiness.
These reheat well in a skillet or air fryer.
The dipping sauce is soy sauce based, so if you're avoiding soy, coconut aminos works as a swap. It's a little sweeter but still really good.
Makes 16 pancakes, 2 pancakes per serving as a side dish
Nutrition per serving: 125 Calories, 5g Protein, 5g Fat, 16g Carbs, 2g Fiber