Zucchini Pancakes (糊塌子)
User Reviews
5.0
42 reviews
Excellent
Zucchini Pancakes (糊塌子)
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An easy breakfast loaded with nutrients, Chinese zucchini pancakes require minimum effort to make. Make-ahead tips are provided.
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Ingredients
- 1 zucchini aka courgette, about 10oz (280g) each
- 1 talk scallions
- ½ teaspoon salt
- ¼ teaspoon ground Sichuan pepper or white pepper, five spice pepper
- 2 eggs
- ½ teaspoon sesame oil
- ½ cup all-purpose flour
- neutral cooking oil for pan-frying
Optional dipping sauce
- black rice vinegar
- minced garlic
- Chili oil
Instructions
- Grate zucchini with a grater and finely chop scallions. Put them into a mixing bowl.
- Add salt and ground Sichuan pepper (or other spices). Mix well then let it sit for 10 minutes so that some of the water is extracted from the zucchini.
- Crack eggs into the bowl and add sesame oil. Stir to combine with the vegetables.
- In three batches, stir flour into the mixture to form a thick batter.
- Heat a skillet/frying pan with a little oil until hot. Pour in a portion of the batter (see note 1) then use the back of the spoon to spread and even the surface.
- Leave to cook over medium-high heat until the bottom side becomes golden. Flip over to brown the other side (see note 2). Then repeat the process to finish the batter.
- Make ahead: You can prepare the batter in advance and store it in the fridge overnight. In this case, you’ll need to use a little more flour as there will be more liquid extracted from the zucchini over time.
- Optionally, make a dipping sauce with minced garlic and black rice vinegar. Add some chili oil if you wish.
Notes
- You can make pancakes of any size you like. Just keep in mind that flipping them over in one piece might be challenging if they’re too big.
- It took me about 1½ minutes to cook one pancake. The cooking time may vary depending on your cookware and the power of heat.
Nutrition Information
Show Details
Serving
1pancake
Calories
88kcal
(4%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
55mg
(18%)
Sodium
218mg
(9%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
164IU
(3%)
Vitamin C
6mg
(7%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 88kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 218mg | 9% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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