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Zucchini Scallion Pancakes with Soy Dipping Sauce
These light and flavorful scallion pancakes are made with zucchini and served with a sweet and tangy Asian inspired dipping sauce.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
100 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
Scallion Pancakes
- 1 tablespoon canola oil
- 1 large zucchini (grated)
- ¼ cup scallions (thinly sliced)
- 3 tablespoons flour
- 1 egg
- black pepper to taste, pinch
- sea salt to taste, pinch
Soy Dipping Sauce
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (or chili paste (optional))
Instructions
- Whisk together soy dipping sauce and set aside.
- In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.
- Heat a non-stick frying pan over medium-high heat and add canola oil once pan is hot. Add about 2 tablespoons of the pancake mixture to the pan and gently spread out to form circles. (This is not a loose batter.)
- Flip the pancake once it has browned on the bottom (about 2-3 minutes) and cook for additional minute or two on the other side. Continue until all of the pancake mixture is gone.
- Serve with extra scallions on top and the soy dipping sauce.
Cup of Yum
Notes
- Tip: After grating the zucchini, squeeze dry in a paper towel to remove excess moisture.
Nutrition Information
Calories
100kcal
(5%)
Carbohydrates
8.4g
(3%)
Protein
3.6g
(7%)
Fat
6g
(9%)
Saturated Fat
0.7g
(4%)
Cholesterol
46mg
(15%)
Fiber
0.9g
(4%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 100
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 8.4g | 3% |
| Protein | 3.6g | 7% |
| Fat | 6g | 9% |
| Saturated Fat | 0.7g | 4% |
| Cholesterol | 46mg | 15% |
| Fiber | 0.9g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.