If you love discovering simple yet irresistibly tasty dishes, this Chinese Zucchini Pancakes Recipe is going to become your new go-to. These pancakes are the perfect balance of light crispiness on the outside and tender, flavorful zucchini-packed goodness inside. Infused with delicate shallots and a hint of Chinese five spice, they bring a unique twist that is both comforting and exciting. Whether you’re looking for a quick appetizer, light snack, or a side dish that impresses, these pancakes are easy to whip up and guaranteed to delight your taste buds!
Ingredients You’ll Need
The magic of this Chinese Zucchini Pancakes Recipe is all in the simplicity and harmony of its ingredients. Each one plays a crucial role in creating the perfect taste, texture, and aroma that make these pancakes so memorable. From the fresh grated zucchini to the fragrant sesame oil, these staples come together effortlessly.
- 1 large zucchini, grated (1 1/2 cups, not packed): The star vegetable that keeps the pancakes moist and fresh with a mild, pleasant flavor.
- 3 shallots / scallions, thinly sliced (about 3/4 cup): Adds a sweet oniony bite and a pop of color that enhances every bite.
- 2 eggs: Acts as a binder to hold the batter together for that perfect pancake texture.
- 1 cup flour: Provides structure, making sure pancakes are substantial but tender.
- 3/4 tsp salt: Brings out the flavors of all the other ingredients beautifully.
- 1 tsp Chinese five spice: A fragrant blend that adds depth, warmth, and a subtle exotic note.
- 1 tsp sesame oil: Gives a rich nuttiness that elevates the entire dish.
- 2 tbsp vegetable or other cooking oil: For frying, ensuring a golden, crispy crust.
- 2 tsp Chinese black vinegar: Part of the dipping sauce, bringing a tangy brightness to contrast the savory pancakes.
- 1 tsp sesame oil (for the dipping sauce): To complement and deepen the dipping flavor.
- 1 small garlic clove, finely chopped: Adds a subtle punch without overpowering.
- 1/4 tsp salt (for the dipping sauce): Balances the sauce perfectly.
- 1/4 tsp chili paste or sauce (optional): For those who like a gentle kick of spice in their dipping sauce.
- Extra sliced shallots / scallions: A fresh garnish that adds crisp texture and visual appeal.
How to Make Chinese Zucchini Pancakes Recipe
Step 1: Grate the Zucchini
Start by using a cheese grater to grate your zucchini directly into a medium-sized bowl. This fresh preparation unlocks the vegetable’s natural moisture and sweetness, which are essential to create pancakes that stay moist but not soggy.
Step 2: Mix the Batter
Add the sliced shallots or scallions, eggs, flour, salt, Chinese five spice, and sesame oil to the grated zucchini. Gently mix until just combined. Be cautious not to overmix, as overworking the flour will create tough pancakes — remember, you want a thick but tender batter.
Step 3: Let It Rest
Set the batter aside for 15 minutes. This resting time allows the zucchini to release water, which will make your batter thinner and easier to spread while keeping the pancakes light.
Step 4: Prepare the Dipping Sauce
While the batter rests, combine Chinese black vinegar, sesame oil, finely chopped garlic, salt, and optional chili paste in a small bowl. This sauce is a vital partner to your pancakes — tangy, savory, and just a bit spicy for contrast.
Step 5: Heat the Pan
Preheat a large, heavy-based frying pan over medium-high heat and add the vegetable oil. The hot oil is the secret to achieving that golden and crisp exterior that gives these pancakes their delightful texture.
Step 6: Cook the Pancakes
Scoop 1/2 cup of batter and place it in the hot pan. Use the bottom of your measuring cup or a spoon to gently spread it into a circle about 12 cm (5 inches) in diameter. Depending on pan size, cook 2 pancakes at a time for even frying.
Step 7: Fry Until Golden Brown
Cook each side for about 1 1/2 minutes, or until they develop a beautiful, golden crust. The outside should be crispy while the inside stays soft and flavorful. Flip carefully and enjoy that satisfying sizzle!
Step 8: Serve Immediately
Serve your Chinese Zucchini Pancakes hot, scattered with extra sliced shallots or scallions, alongside the dipping sauce. Fresh, aromatic, and perfectly crispy — these pancakes are a true crowd-pleaser!
How to Serve Chinese Zucchini Pancakes Recipe
Garnishes
The best way to garnish your Chinese Zucchini Pancakes is with freshly sliced shallots or scallions. Their mild sharpness brightens the pancakes, while adding a lovely crunch and gorgeous green contrast. A light sprinkle of toasted sesame seeds also works beautifully if you want an extra nutty touch.
Side Dishes
These pancakes pair wonderfully with simple sides like a crisp Asian cucumber salad or a bowl of hot miso soup. If you want something more substantial, a side of steamed jasmine rice or stir-fried greens will balance the meal effortlessly.
Creative Ways to Present
For an elegant touch, try stacking the pancakes with a light brush of the dipping sauce between layers and garnish with microgreens or edible flowers. Alternatively, turn them into a fun finger food by cutting into smaller rounds and serving on a decorative platter with individual dipping bowls. Perfect for sharing with friends!
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Zucchini Pancakes keep well in an airtight container in the refrigerator for up to 2 days. To maintain their crispy texture, place a paper towel between layers to absorb any moisture, helping them stay fresh and tasty.
Freezing
You can freeze these pancakes by arranging them in a single layer on a baking sheet to freeze individually, then transferring to a freezer bag. They will keep for up to 1 month. When ready to eat, thaw them in the fridge or reheat straight from frozen for convenience.
Reheating
The best way to reheat your pancakes is on a non-stick pan over medium heat with a little oil. This brings back the crispness much better than a microwave and keeps them tasting just as delicious as the first time.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! You can experiment by adding grated carrots or finely chopped spinach, but remember zucchini’s high moisture content helps keep these pancakes tender and flavorful.
What if I don’t have Chinese five spice?
You can substitute with a mix of ground cinnamon, star anise, cloves, fennel, and pepper if you have those spices on hand. Or simply omit for a milder flavor that still tastes great.
Is this recipe gluten-free?
Not as written since it uses regular flour, but you can substitute with a gluten-free flour blend. Just be mindful the texture might differ slightly.
Can I make these pancakes vegan?
To make them vegan, try using a flaxseed or chia egg substitute in place of eggs. The flavor will be slightly different, but still delicious and satisfying.
How spicy is the dipping sauce?
The chili paste is optional and can be adjusted to your taste. Without it, the sauce is tangy and mildly garlicky with no heat, but adding chili paste gives it a pleasant punch of spice.
Final Thoughts
There is something truly special about this Chinese Zucchini Pancakes Recipe — it’s simple, quick, and packed with flavor that feels both authentic and homey. Whether you’re making it for a weekday snack or serving it at your next gathering, these pancakes will definitely earn you some well-deserved compliments. I encourage you to try this recipe soon and experience the joyful crunch, subtle spice, and vibrant freshness that only homemade zucchini pancakes can offer. Happy cooking!
Print
Chinese Zucchini Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings (4 pancakes)
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Description
These Chinese Zucchini Pancakes are a crispy and savory treat made from grated zucchini, shallots, and a blend of traditional Chinese spices. Light and flavorful, they are quick to prepare and cook in just a few minutes on the stovetop, making a perfect appetizer or side dish served with a tangy dipping sauce.
Ingredients
Pancake Batter
- 1 large zucchini, grated (1 1/2 cups, not packed in)
- 3 shallots / scallions, thinly sliced (about 3/4 cup)
- 2 eggs
- 1 cup flour
- 3/4 tsp salt
- 1 tsp Chinese five spice
- 1 tsp sesame oil
- 2 tbsp vegetable or other cooking oil (for frying)
Dipping Sauce
- 2 tsp Chinese black vinegar
- 1 tsp sesame oil
- 1 small garlic clove, finely chopped
- 1/4 tsp salt
- 1/4 tsp chili paste or sauce (optional)
- Extra sliced shallots / scallions (for garnish)
Instructions
- Grate the Zucchini: Use a cheese grater to grate the zucchini directly into a medium size bowl, capturing all the moisture and texture.
- Mix Ingredients: Add the thinly sliced shallots, eggs, flour, salt, Chinese five spice, sesame oil, and stir gently until just combined to avoid tough pancakes. The batter will be thick at this stage.
- Allow Zucchini to Sweat: Let the batter rest for 15 minutes so the zucchini releases water, then stir quickly to combine the liquid with the batter.
- Prepare Dipping Sauce: In a small bowl, mix together the Chinese black vinegar, sesame oil, chopped garlic, salt, and optional chili paste. Set aside to let flavors meld.
- Heat the Pan: Warm 2 tablespoons of vegetable oil in a large heavy-based frying pan over medium-high heat.
- Cook the Pancakes: Scoop 1/2 cup of batter and place it in the pan. Use the bottom of the cup or a spoon to spread the batter into a 5-inch diameter circle. Repeat with remaining batter, cooking in batches if needed.
- Fry Until Golden: Cook each side for about 1 and a half minutes until golden brown and crispy, then flip carefully to cook the other side.
- Serve Immediately: Garnish pancakes with extra sliced shallots/scallions and serve alongside the dipping sauce for a delicious contrast of flavors.
Notes
- Do not overmix the batter to keep pancakes tender and avoid toughness caused by gluten development.
- The batter will seem thick initially but will loosen slightly after the zucchini releases water during resting.
- The chili paste in the dipping sauce is optional and can be adjusted to your heat preference.
- Use a heavy-based pan to ensure even heat distribution and crispiness.
