Name: Chinese Zucchini Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 zucchini (about 300 g / 10 oz); 1 green onion, sliced; ½ tsp salt; 2 eggs; 1 tsp sesame oil; ½ cup (75 g) all-purpose flour (more if needed); Oil spray for cooking; 1 tbsp Chinkiang vinegar; 2 tsp light soy sauce (or regular soy sauce); 1 tsp sesame oil (or chili oil to taste); ¼ tsp sugar

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Chinese zucchini pancakes are a savory breakfast favorite that are crispy on the outside and tender on the inside. Made with simple ingredients, they pair perfectly with a tangy vinegar sauce and optional chili oil. With a little patience, you can easily enjoy half a dozen in one sitting! This recipe is vegetarian-friendly.

Chinese Zucchini Pancakes

Why You’ll Love These Zucchini Pancakes

These pancakes are a perfect balance of light, savory, and slightly crispy textures. The zucchini keeps them moist while the eggs and flour provide structure.

Quick to prep: Ready in under an hour including resting time.
Crispy and tender: Golden edges with a soft interior.
Vegetarian-friendly: Simple, plant-forward ingredients.
Customizable: Serve with vinegar, soy, sesame, or chili oil.

Ingredients

For the Pancakes:

1 zucchini (about 300 g / 10 oz)
1 green onion, sliced
1/2 tsp salt
2 eggs
1 tsp sesame oil
1/2 cup (75 g) all-purpose flour (more if needed)
Oil spray for cooking

For the Dipping Sauce:

1 tbsp Chinkiang vinegar
2 tsp light soy sauce (or regular soy sauce)
1 tsp sesame oil (or chili oil to taste)
1/4 tsp sugar

Instructions

Step 1: Prepare the Zucchini
Grate the zucchini using a coarse grater into a large bowl. Add green onion and salt. Mix by hand and let sit for 15 minutes until water seeps out. Reserve the liquid.

Step 2: Make the Batter
Add eggs to the zucchini mixture and mix well. Sift in the flour and stir until fully incorporated, avoiding lumps. The batter should be thin but not runny, easy to flatten into pancakes. Add 1–2 tablespoons of water if too thick, or extra flour if using a large zucchini.

Step 3: Make the Dipping Sauce
Mix all dipping sauce ingredients in a small bowl. Set aside.

Step 4: Cook the Pancakes
Spray a thin layer of oil in a small nonstick skillet over medium heat. Add about 1/4 cup of batter, spreading it into a round, flat shape. Cook until the bottom is golden, about 2 minutes. Flip and cook another 1–2 minutes until the inside is just cooked. Transfer to a plate and repeat with remaining batter.

Step 5: Serve
Serve the pancakes hot with the dipping sauce. Enjoy immediately!

Tips & Variations

Extra Crispy: Add a little more oil in the pan or cook slightly longer for golden edges.
Thin or Thick Pancakes: Adjust batter consistency with water or flour.
Spicy Version: Add a few drops of chili oil to the dipping sauce.

Serving Size & Nutrition

Servings: 6 pancakes (2–3 servings)
Calories per Serving: 97 kcal
Carbohydrates: 9.9 g
Protein: 3.8 g
Fat: 4.9 g
Saturated Fat: 1.1 g
Cholesterol: 62 mg
Sodium: 223 mg
Potassium: 171 mg
Fiber: 0.9 g
Sugar: 1.1 g
Calcium: 20 mg
Iron: 1 mg

FAQs

Can I use other vegetables instead of zucchini?
Yes! Carrot, sweet potato, or a mix of veggies works, though cooking times may vary.

Can I make these pancakes ahead of time?
They’re best served fresh, but you can reheat in a skillet or oven for crispiness.

Are these pancakes gluten-free?
Not as written, but you can use a gluten-free flour blend instead of all-purpose flour.

Can I freeze them?
Yes, cook fully, cool, and freeze. Reheat in a skillet or oven until crispy.

Conclusion

Chinese zucchini pancakes are a simple, flavorful, and satisfying breakfast or snack. Crispy on the outside, tender on the inside, and paired with a tangy dipping sauce, they’re easy to make with minimal ingredients. Perfect for vegetarian meals or quick weekend mornings.