Description
Golden, crispy, and packed with savory umami flavors, Chinese zucchini pancakes are a perfect snack, appetizer, or light meal. With tender zucchini, aromatic spices, and a tangy dipping sauce, these pancakes bring authentic street food vibes to your kitchen.
Ingredients
For the Pancakes:
- 1 large zucchini, grated (about 1 1/2 cups)
- 3 shallots or scallions, sliced (about 3/4 cup)
- 2 eggs
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (for frying)
For the Dipping Sauce:
- 2 teaspoons Chinese black vinegar
- 1 teaspoon sesame oil
- 1 small clove garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon chili paste or sauce (optional)
Instructions
- Prepare the Zucchini
- Grate the zucchini into a bowl.
- Let it rest for 15 minutes to release water, then mix the released liquid back into the zucchini.
- Mix the Batter
- Add scallions, eggs, flour, salt, five-spice powder, and sesame oil to the zucchini.
- Stir gently until just combined; the batter should be thick.
- Prepare the Dipping Sauce
- Combine black vinegar, sesame oil, garlic, salt, and chili paste (if using) in a small bowl. Set aside.
- Heat the Oil
- Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat.
- Cook the Pancakes
- Scoop about 1/2 cup of batter into the pan and spread it into a circle (5 inches in diameter).
- Cook for 1 1/2 minutes per side or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
- Serve and Enjoy
- Serve hot with the prepared dipping sauce. Garnish with extra scallions if desired.
Notes
- Always let the zucchini sweat to avoid soggy pancakes.
- Adjust the heat to ensure even cooking and prevent burning.
- For a gluten-free version, substitute all-purpose flour with rice flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Pan-Frying
- Cuisine: Chinese