Zucchini Pancakes (糊塌子)
An easy breakfast loaded with nutrients, Chinese zucchini pancakes require minimum effort to make. Make-ahead tips are provided.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 zucchini (aka courgette, about 10oz (280g) each)
- 1 stalk scallions
- ½ teaspoon salt
- ¼ teaspoon ground Sichuan pepper (or white pepper, five spice pepper)
- 2 eggs
- ½ teaspoon sesame oil
- ½ cup all-purpose flour
- Neutral cooking oil (for pan-frying)
- Black rice vinegar
- Minced garlic
- Chili oil
Instructions
- 1
Grate zucchini with a grater and finely chop scallions. Put them into a mixing bowl.
- 2
Add salt and ground Sichuan pepper (or other spices). Mix well then let it sit for 10 minutes so that some of the water is extracted from the zucchini.
- 3
Crack eggs into the bowl and add sesame oil. Stir to combine with the vegetables.
- 4
In three batches, stir flour into the mixture to form a thick batter.
- 5
Heat a skillet/frying pan with a little oil until hot. Pour in a portion of the batter (see note 1) then use the back of the spoon to spread and even the surface.
- 6
Leave to cook over medium-high heat until the bottom side becomes golden. Flip over to brown the other side (see note 2). Then repeat the process to finish the batter.
- 7
Make ahead: You can prepare the batter in advance and store it in the fridge overnight. In this case, you’ll need to use a little more flour as there will be more liquid extracted from the zucchini over time.
- 8
Optionally, make a dipping sauce with minced garlic and black rice vinegar. Add some chili oil if you wish.