5 from 28 votes
Zucchini Pancakes (糊塌子)
Zucchini Pancakes meld shredded zucchini and chopped scallions with eggs, sesame oil, and seasoning to form a thick batter using flour. Pan-fried until golden on both sides, they deliver a tender center with crisp edges. The recipe includes an optional dipping sauce of black rice vinegar, garlic, and chili oil for added flavor. These savory pancakes can be made in varied sizes and cooked to a golden crust.
Prep Time
3 mins
Cook Time
10 mins
Rest
10 mins
Total Time
23 mins
Servings:
6
pancakes
Calories:
88 kcal
Course:
Breakfast
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 pancakes
Amount Per Serving
Calories 88
% 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.