
These savory Chinese zucchini pancakes are light, crispy, and bursting with fresh flavor. A popular home-style dish, they make a perfect quick breakfast, healthy snack, or a delightful side dish served with a tangy dipping sauce.
Thoroughly wash the zucchini and pat it completely dry with a kitchen towel to ensure the batter doesn't become too watery.
Grate the zucchini using the coarse side of a box grater into a large mixing bowl. Toss with 3/4 teaspoon of salt and let it rest for 15 minutes. The salt will draw out the natural juices; do not discard this liquid, as it provides the base for the batter.
To the bowl of zucchini and juice, add the eggs, chopped scallions, white pepper, sesame oil, and sugar. Gradually stir in the all-purpose flour until well combined.
Check the consistency of the batter. It should be thick enough to hold its shape but still pourable, similar to standard breakfast pancake batter. If it feels too thin, add more flour one tablespoon at a time.
Heat a flat-bottomed non-stick pan over medium heat and lightly brush with vegetable oil. Pour small portions of the batter into the pan and spread them into circles. Sprinkle the tops with sesame seeds.
Cook for about 3 minutes per side until the pancakes are golden brown and crispy. Repeat with the remaining batter, adding a little more oil to the pan as needed.
Serve the pancakes warm with a side of soy sauce, chili oil, or your favorite savory condiment.
For extra umami, you can add a tablespoon of dried small shrimp (krill) to the batter. To keep the pancakes crispy while cooking in batches, place the finished ones on a wire rack rather than stacking them.




