Description
Maggie’s Chinese Zucchini Pancakes are crispy, tender, and perfect for breakfast, brunch, or a light snack. Made with zucchini, eggs, and flour, these savory pancakes are golden on the outside and soft on the inside. Serve with a tangy dipping sauce or chili oil for a quick, vegetarian-friendly treat. These easy zucchini pancakes are ideal for busy mornings or weekend cooking.
Ingredients
For the Pancakes:
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
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)
¼ tsp sugar
Instructions
- Step 1: Prepare the Zucchini
Grate the zucchini into a large bowl. Add green onion and salt, mixing by hand. Let sit 15 minutes until water seeps out, reserving the liquid. - Step 2: Make the Batter
Add eggs to the zucchini mixture and stir well. Sift in flour and mix until smooth, avoiding lumps. The batter should be thin but spreadable. Adjust with water or extra flour if needed. - Step 3: Make the Dipping Sauce
Combine all dipping sauce ingredients in a small bowl and set aside. - Step 4: Cook the Pancakes
Spray a thin layer of oil in a small nonstick skillet over medium heat. Pour about ¼ cup of batter and spread into a round, flat pancake. Cook 2 minutes until golden, flip, and cook another 1–2 minutes until just cooked. Repeat with remaining batter. - Step 5: Serve
Serve hot with dipping sauce. Enjoy immediately!
Notes
- Extra Crispy: Add more oil or cook slightly longer for golden edges.
- Thin or Thick Pancakes: Adjust batter consistency with water or flour.
- Spicy Version: Add chili oil to the dipping sauce.
- Vegetable Swap: Use carrot, sweet potato, or mixed vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Chinese
