Chinese Pancakes (Zucchini)
- Jul 31
- 2 min read
Ingredients
Dipping sauce
1 tablespoon Chinkiang vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons water
1 teaspoon toasted sesame oil
¼ teaspoon granulated sugar
Chili oil (optional)
Zucchini Pancakes
1 large zucchini (12 ounces)
¾ teaspoon salt
2 large eggs, lightly beaten
½ cup all-purpose flour
1 medium scallion, chopped
1 teaspoon toasted sesame oil
½ teaspoon garlic powder
½ teaspoon onion powder
Cooking spray
1½ teaspoons Italian-seasoned dry breadcrumbs, divided
Instructions
To make dipping sauce: Combine 1 tablespoon vinegar, 2 teaspoons soy sauce, 2 teaspoons water, 1 teaspoon toasted sesame oil, ¼ teaspoon sugar and chili oil to taste (if using) in a small bowl.
To make pancakes: Slice 6 thin rounds from zucchini; set aside. Using the coarse side of a box grater, grate the remaining zucchini into a medium bowl. Add ¾ teaspoon salt; toss to combine. Let stand for 10 minutes. Add beaten eggs, ½ cup flour, chopped scallion, 1 teaspoon toasted sesame oil and ½ teaspoon each garlic powder and onion powder; stir until the batter is combined and pourable, adding a little water as needed to achieve the right consistency.
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Spoon 3 (about ⅓-cup) scoops of batter into the skillet. Place 1 reserved zucchini slice on top of each; sprinkle each pancake with ¼ teaspoon breadcrumbs. Cook until bubbles begin to form, 2 to 3 minutes. Flip and continue cooking until firm to the touch, 2 to 3 minutes. Repeat with the remaining batter and zucchini slices. Serve with the dipping sauce.
Description
A different and delightful way to serve zucchini.
Servings
6
Notes
Summer comes and brings lots of zucchini from the garden. This new and different, to me, way to serve it is great.
Source
Candy Hom for EatingWell
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