If you love crispy, flavorful pancakes with a fresh twist, then this Chinese Zucchini Pancakes Recipe is about to become your new favorite snack or light meal. These pancakes are delightfully crispy on the outside and tender inside, packed with the mild sweetness of zucchini and the fragrant touch of Chinese five spice. They are so simple yet astonishingly delicious—perfect for a cozy night in or impressing friends at your next gathering. You’ll find yourself coming back to this recipe again and again because it marries the best of both texture and flavor in one easy-to-make dish.
Ingredients You’ll Need
Getting these ingredients just right is the secret to perfect Chinese Zucchini Pancakes. Each component plays a distinct role, whether it’s adding flavor, creating the perfect batter texture, or enhancing that lovely golden crust.
- Zucchini, grated (1 1/2 cups, not packed): The star of the show, providing moisture and subtle sweetness.
- Shallots or scallions, thinly sliced (about 3/4 cup): Adds a gentle oniony crunch and bright green color.
- Eggs (2): Acts as a binding agent to hold your pancakes together.
- Flour (1 cup): Gives structure to your batter for the perfect pancake consistency.
- Salt (3/4 tsp): Enhances all the flavors and balances the sweetness of the zucchini.
- Chinese five spice (1 tsp): Infuses a warm, aromatic depth with hints of star anise and cinnamon.
- Sesame oil (1 tsp): Provides that subtle nuttiness, indispensable in Asian cooking.
- Vegetable or other cooking oil (2 tbsp): For frying, creating a golden, crispy crust.
- Chinese black vinegar (2 tsp): Adds a tangy, slightly sweet zing to the dipping sauce.
- Garlic clove, finely chopped (1 small): Boosts the dipping sauce with a fresh, pungent kick.
- Salt for dipping sauce (1/4 tsp): Balances the acidity and flavor.
- Chili paste or sauce (1/4 tsp, optional): For those who like an exciting spicy note.
- Extra sliced shallots/scallions: A fresh, crisp garnish to finish your pancakes beautifully.
How to Make Chinese Zucchini Pancakes Recipe
Step 1: Grate the Zucchini
Start by using a cheese grater to grate a large zucchini straight into a medium bowl. This fresh, raw zucchini forms the base of your pancakes and provides a wonderful texture that’s both tender and slightly crunchy once cooked.
Step 2: Mix the Batter
Add the thinly sliced shallots or scallions, eggs, flour, salt, Chinese five spice, and sesame oil to the grated zucchini. Stir gently until just combined. Be careful not to overmix because overworking the flour can make your pancakes tough, and we want them light and tender. The batter will be thicker than you might expect at this stage, which is perfect for forming those lovable pancake rounds.
Step 3: Let the Batter Rest
Set your batter aside for 15 minutes. This resting period is essential because the zucchini will release some water, loosening the batter and helping create pancakes that are crispy on the outside yet perfectly tender inside. Give the batter a quick stir after this to evenly distribute the moisture.
Step 4: Prepare the Dipping Sauce
While your batter rests, combine Chinese black vinegar, sesame oil, finely chopped garlic, salt, and optional chili paste in a small bowl. This dipping sauce delivers a beautiful balance of tangy, spicy, and nutty flavors that make each bite of pancake pop with excitement.
Step 5: Heat the Pan
Heat the vegetable oil in a large, heavy-based frying pan over medium-high heat. The right temperature is key to achieving that golden crust without burning the pancakes.
Step 6: Fry the Pancakes
Scoop about 1/2 cup of batter and carefully place it in the pan. Use the bottom of your measuring cup or a spoon to gently flatten the batter into a 12-centimeter (approximately 5-inch) circle. If your pan isn’t large enough, cook the pancakes in batches of two.
Step 7: Cook Until Golden
Cook each pancake for about one and a half minutes on each side, or until they’re beautifully golden brown. This quick cooking time locks in the moisture of the zucchini while creating a crunchy casing that’s seriously addictive.
Step 8: Serve Immediately
Once cooked, serve your Chinese Zucchini Pancakes hot, garnished with extra sliced shallots or scallions. Don’t forget to serve alongside the dipping sauce to fully experience the delightful combination of flavors.
How to Serve Chinese Zucchini Pancakes Recipe
Garnishes
Extra sliced shallots or scallions sprinkled on top add a fresh crunch and a pleasant bite contrast. You could also try a sprinkle of toasted sesame seeds for a bit more texture and nuttiness.
Side Dishes
These pancakes pair beautifully with light, refreshing sides such as a simple cucumber salad or a crisp Asian slaw. They are also delightful alongside steamed rice or served as part of a bigger dim sum spread.
Creative Ways to Present
For a fun twist, serve them stacked with layers of the dipping sauce brushed between pancakes. Or create mini appetizer-sized pancakes for parties, paired with toothpicks and the dipping sauce arranged in small bowls for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Zucchini Pancakes keep well in an airtight container in the refrigerator for up to 2 days. Just be sure to cool them completely before storing to avoid sogginess.
Freezing
You can freeze these pancakes by placing parchment paper between each one and storing them in a freezer-safe bag or container for up to 1 month. This way, you can enjoy them anytime without losing quality.
Reheating
Reheat frozen or refrigerated pancakes in a lightly oiled skillet over medium heat until warmed through and crisp again. Avoid microwaving if possible, as this tends to make them soggy.
FAQs
Can I use regular onions instead of shallots or scallions?
Yes, finely chopped regular onions can work in a pinch, but shallots or scallions provide a milder and slightly sweeter flavor that complements the zucchini perfectly.
What can I use if I don’t have Chinese five spice?
You can make a quick substitute by mixing equal parts ground cinnamon, cloves, star anise, fennel seeds, and pepper or simply use a pinch of cinnamon and ground ginger for warmth.
Are these pancakes gluten-free?
This recipe uses regular flour, but you can substitute it with a gluten-free all-purpose blend. Just be aware the texture might change slightly.
Is the batter supposed to be thick?
The batter should be quite thick, almost like a dough, because the zucchini will release water during resting, thinning it out before cooking.
Can I make the dipping sauce less spicy?
Absolutely, simply omit the chili paste or use less to suit your spice tolerance. The sauce is still delicious with just the vinegar, garlic, sesame oil, and salt.
Final Thoughts
Making the Chinese Zucchini Pancakes Recipe is not only fun but incredibly rewarding because every bite bursts with that perfect balance of crispy texture and fresh, fragrant flavor. Once you try these, you’ll see why they’re a beloved comfort food with a Chinese twist. I encourage you to dive right in and share this delightful recipe with your friends and family—it’s a true crowd-pleaser that is easy to whip up and impossible to resist!
Print
Chinese Zucchini Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes active, 15 minutes resting
- Yield: 4 servings, 4 pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Description
These Chinese Zucchini Pancakes are crispy, savory, and packed with fresh zucchini and shallots, flavored with Chinese five spice and sesame oil. They’re quick to prepare and perfect as a delicious appetizer or snack, served with a tangy dipping sauce made from Chinese black vinegar, garlic, and chili paste.
Ingredients
Main Ingredients
- 1 large zucchini, grated (1 1/2 cups, not packed in)
- 3 shallots / scallions, thinly sliced (about 3/4 cup)
- 2 eggs
- 1 cup flour
- 3/4 tsp salt
- 1 tsp Chinese five spice
- 1 tsp sesame oil
- 2 tbsp vegetable or other cooking oil
Dipping Sauce
- 2 tsp Chinese black vinegar
- 1 tsp sesame oil
- 1 small garlic clove, finely chopped
- 1/4 tsp salt
- 1/4 tsp chili paste or sauce (optional)
- Extra sliced shallots / scallions for garnish
Instructions
- Grate the zucchini: Use a cheese grater and grate the zucchini straight into a medium size bowl to retain freshness and moisture.
- Mix ingredients: Add the thinly sliced shallots, eggs, flour, salt, Chinese five spice, and sesame oil to the grated zucchini. Mix gently until just combined to avoid overworking the flour, which can make the pancakes tough. The batter will be thick at this point.
- Rest the batter: Set the batter aside for 15 minutes to allow the zucchini to release water. After resting, stir the batter briefly to incorporate the released moisture.
- Prepare the dipping sauce: In a small bowl, combine Chinese black vinegar, sesame oil, finely chopped garlic, salt, and optional chili paste. Set aside to let flavors meld.
- Heat the pan: Warm 2 tablespoons of vegetable or cooking oil in a large heavy-based frying pan over medium-high heat.
- Form the pancakes: Scoop 1/2 cup of batter and place it in the pan. Use the bottom of the spoon or cup to press the batter into a circle about 12 cm (5 inches) in diameter. Repeat with remaining batter, cooking in batches if necessary.
- Cook the pancakes: Fry each pancake for about 1 1/2 minutes per side or until golden brown and crisp.
- Serve: Serve the pancakes immediately, garnished with extra sliced shallots or scallions and accompanied by the dipping sauce.
Notes
- Do not overmix the batter to keep pancakes tender and light.
- The batter will seem very thick initially but will loosen after resting as zucchini releases moisture.
- Chili paste in the dipping sauce is optional but adds a pleasant heat.
- Use a heavy-based frying pan for even heat distribution and crisp pancakes.
