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
Scale
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.
