Crispy Chinese Zucchini Pancakes

Name: Crispy Chinese Zucchini Pancakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 unit zucchini; 2 unit eggs; 0.5 cup all-purpose flour; 2 unit scallions; 1 tbsp vegetable oil; 1 tsp sesame oil; 0.75 tsp salt; 0.5 tsp sugar; 0.25 tsp white pepper; 1 tsp sesame seeds

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.

Servings4 Portions

Prep Time30 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

zucchini
1 unit
eggs
2 unit
all-purpose flour
0.5 cup
scallions
2 unit
vegetable oil
1 tbsp
sesame oil
1 tsp
salt
0.8 tsp
sugar
0.5 tsp
white pepper
0.3 tsp
sesame seeds
1 tsp

Step-by-Step Instructions

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.