Description
Delicious and easy-to-make Chinese Zucchini Pancakes that are golden brown outside and tender inside, perfect for a family meal or snack.
Ingredients
Scale
- 1 large zucchini, grated
- 3 shallots or scallions, sliced
- 2 eggs
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (for frying)
For the Dipping Sauce:
- 2 teaspoons Chinese black vinegar
- 1 teaspoon sesame oil
- 1 small clove garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon chili paste or sauce (optional)
Instructions
- Grate the zucchini into a bowl, sprinkle with a pinch of salt, and let it sit for 15 minutes. Mix the released liquid back with the zucchini.
- Add the sliced scallions, eggs, all-purpose flour, remaining salt, Chinese five-spice powder, and sesame oil to the zucchini. Stir until just combined.
- In a separate bowl, whisk together the Chinese black vinegar, sesame oil, chopped garlic, a pinch of salt, and chili paste.
- Heat vegetable oil in a large frying pan over medium-high heat. Ensure oil is hot (but not smoking).
- Scoop about 1/2 cup of batter into the pan and flatten into a circle. Cook for about 1.5 minutes on each side until golden brown.
- Continue until all batter is cooked, keeping pancakes warm in a low oven if needed.
- Serve hot with dipping sauce and garnish with extra scallions if desired.
Notes
Grate zucchini evenly using a box grater for the best texture. Test oil readiness by dropping a small bit of batter; if it sizzles, it’s ready.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg