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Chinese Zucchini Pancakes (糊塌子)

You cannot miss Chinese zucchini pancakes if you love a savory breakfast! Made with simple ingredients, these pancakes are crispy on the outside and tender on the inside. Served with a vinegar sauce and chili oil, you can easily finish half a dozen in one sitting! {Vegetarian}The nutritional facts are calculated based on 1 pancake without the dipping sauce.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
48 mins
Servings: 6 pancakes (2 to 3 servings)
Calories: 97 kcal
Course: Breakfast , Brunch
Cuisine: Chinese

Ingredients

  • 1 zucchini (about 300 g / 10 oz)
  • 1 green onion , sliced
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon sesame oil
  • 1/2 cup (75 g) all-purpose flour (or more, if needed)
  • Oil spray
Dipping sauce
  • 1 tablespoon Chinkiang vinegar
  • 2 teaspoons light soy sauce (or soy sauce)
  • 1 teaspoon sesame oil (or chili oil to taste)
  • 1/4 teaspoon sugar

Instructions

    Cup of Yum
  1. Use a coarse grater to grate the zucchini into thin strands into a large bowl. Add the green onion and the salt. Use your hand to mix well. Let sit for 15 minutes, until water seeps out of the zucchini. Reserve the liquid.
  2. Add the eggs and mix well.
  3. Sift the flour into the bowl. Mix until the flour is fully incorporated without any lumps. Do not over mix. The batter should be quite thin but not runny, and easy to flatten into a thin pancake using a spatula when added to the pan. You might need to add 1 to 2 tablespoons of water to the batter if it’s too thick. And if you’re using a very large zucchini, you might need to add extra flour to the batter to thicken it.
  4. Mix all the ingredients for the dipping sauce together in a small bowl.
  5. Spray a thin layer of oil in a small nonstick skillet over medium heat until hot. Add about 1/4 cup of the batter and spread it out with a spatula so it’s round and flat. Cook until the bottom turns golden brown, 2 minutes or so. Turn to the other side and cook for another 1 to 2 minutes, until the inside is just cooked. Transfer the pancake onto a plate. Repeat the process until all the batter is used.
  6. Serve the pancakes hot along with the dipping sauce. Enjoy!

Nutrition Information

Serving 1serving Calories 97kcal (5%) Carbohydrates 9.9g (3%) Protein 3.8g (8%) Fat 4.9g (8%) Saturated Fat 1.1g (6%) Cholesterol 62mg (21%) Sodium 223mg (9%) Potassium 171mg (5%) Fiber 0.9g (4%) Sugar 1.1g (2%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6pancakes (2 to 3 servings)

Amount Per Serving

Calories 97

% Daily Value*

Serving 1serving
Calories 97kcal 5%
Carbohydrates 9.9g 3%
Protein 3.8g 8%
Fat 4.9g 8%
Saturated Fat 1.1g 6%
Cholesterol 62mg 21%
Sodium 223mg 9%
Potassium 171mg 4%
Fiber 0.9g 4%
Sugar 1.1g 2%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.