Zucchini Pancakes (糊塌子)
User Reviews
5
Zucchini Pancakes (糊塌子)
Description
Zucchini Pancakes (糊塌子) start with grating zucchini and finely chopping scallions, mixing them with salt and ground Sichuan peppercorn (or alternatives) to draw out moisture. After resting, eggs and sesame oil are added to the mixture followed by flour in batches, creating a batter thick enough to hold shape while frying.
Portions of batter are pan-fried over medium-high heat in neutral oil until golden on one side before flipping to brown the other, producing pan-fried pancakes with a crispy exterior and soft interior. The subtle nuttiness from sesame oil and slight spice from Sichuan peppercorn balance the mild zucchini flavor.
The optional dipping sauce—combining black rice vinegar, minced garlic, and chili oil—adds acidity, pungency, and spice that enhances the pancakes’ taste. These pancakes work well as appetizers or side dishes and can be made ahead with some adjustment to flour if refrigerated overnight.
Cooking time per pancake is roughly 1½ minutes but may vary depending on cookware and heat power. Smaller pancakes are easier to flip intact.
Ingredients
- 1 zucchini aka courgette, about 10oz (280g) each
- 1 talk scallions
- ½ teaspoon salt
- ¼ teaspoon Sichuan peppercorn or white pepper, five spice pepper, ground
- 2 egg
- ½ teaspoon sesame oil
- ½ cup all-purpose flour
- neutral cooking oil for pan-frying
Optional dipping sauce
- black rice vinegar
- garlic minced
- 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
- The size of the pancakes can be adjusted, but smaller ones are easier to flip without breaking.
- Cooking time is about 1½ minutes per pancake; adjust heat and time based on your pan and stove.
- Prepare the batter in advance and refrigerate overnight, adding a bit more flour before cooking if the mixture becomes too watery.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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