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
Scale
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.
