Chinese zucchini pancakes—known as 糊塌子 (hu tazi) in Mandarin—are a beloved dish from northern China. Lightly crispy on the outside and deliciously chewy inside, these savory pancakes are the perfect way to enjoy zucchini in a uniquely Asian style. Whether served as breakfast, lunch, or a satisfying side dish, Chinese zucchini pancakes are a testament to how simple ingredients can produce rich and comforting flavors.

In this guide, you’ll discover not just how to make these pancakes, but also their cultural significance, recipe variations, nutritional value, and cooking tips to ensure perfect results every time. If you’re curious about unique ingredients like fermented bean curd, this helpful guide provides insight into what it is and how it’s used in Chinese cooking.

What makes Chinese zucchini pancakes stand out from their Western counterparts is the clean, wholesome simplicity of their ingredients. There are no heavy cheeses or butter-laden batters here—just vegetables, eggs, flour, and subtle seasonings. Zucchini is not just delicious but also very healthy; take a look at this zucchini nutritional profile to see how low-calorie and nutrient-dense this vegetable really is.

What Are Chinese Zucchini Pancakes (糊塌子)?

Hu tazi is a traditional Chinese pancake made primarily with grated zucchini, eggs, and flour. It’s commonly eaten in northern Chinese households, especially during summer months when zucchini is plentiful. The word “糊塌子” roughly translates to “mushy flattened thing,” but don’t let the name fool you—it’s a texture lover’s dream, lightly crisped at the edges and tender inside.

Unlike Western zucchini pancakes, these don’t include cheese, sour cream, or herbs. Instead, Chinese zucchini pancakes focus on subtle, savory flavor with minimal ingredients. They’re a popular homestyle dish, rarely found in restaurants but cherished at family tables.

Cultural Origins and Traditions

The roots of hu tazi are found in the rural areas of North China, where families often grew their own summer vegetables. These pancakes were a practical, affordable way to use up zucchini quickly. In a culture that prizes texture as much as flavor, the chewy bite of cooled Chinese zucchini pancakes hits the mark perfectly.

Eaten warm or cold, they make an ideal breakfast, school lunch, or afternoon snack. They’re often paired with a simple dipping sauce of soy sauce, vinegar, and chili oil.

Basic Ingredients

The standard ingredients for making Chinese zucchini pancakes are humble and easy to find:

1 zucchini (about 250g), grated
¾ teaspoon salt
2 eggs
2 scallions, chopped
¼ teaspoon ground white pepper
1 teaspoon sesame oil
½ teaspoon sugar
½ cup all-purpose flour (more if needed)
Sesame seeds (optional)
Vegetable oil for frying

This mix creates a light batter that pan-fries beautifully.

Nutritional Benefits

Chinese zucchini pancakes are a healthy dish, thanks to the vegetable-heavy content and pan-frying method that uses minimal oil. Zucchini is rich in vitamin C, potassium, and antioxidants. One medium pancake is approximately:

Calories: ~210
Protein: 5g
Fat: 15g (mostly from eggs and oil)
Carbohydrates: 15g

You can further reduce calories by air-frying or using a nonstick pan with just a light coating of oil.

Step-by-Step Recipe

Here’s how to make classic Chinese zucchini pancakes at home:

Prepare the zucchini
- Wash and grate it with a coarse grater.
- Mix with salt and let sit for 15 minutes to draw out water.
- Retain the liquid and press out excess moisture.
Mix the batter
- Add eggs, scallions, white pepper, sesame oil, and sugar to the zucchini.
- Stir in flour gradually to achieve pancake batter consistency.
Cook the pancakes
- Heat a pan over medium heat with a light brush of oil.
- Pour batter to form small pancakes.
- Sprinkle with sesame seeds (optional).
- Cook 3–4 minutes per side until golden brown.
Serve with dipping sauce
- Soy sauce, black vinegar, and chili oil are classic choices.

Tasty Variations and Additions

One of the best parts of making Chinese zucchini pancakes is that the base batter is highly versatile. Here are some creative add-ins to customize the flavor:

Meaty Options
- Ground pork or chicken
- Chinese sausage, pan-fried first
- Minced ham
Vegetarian Twists
- Fermented bean curd (adds umami)
- Preserved radish or zha cai
- Five-spice powder – see its health benefits
Spicy Kick
- Sichuan peppercorn powder
- Chili flakes

Keep in mind that adding wet ingredients may require extra flour to maintain consistency.

How to Serve Chinese Zucchini Pancakes

These pancakes are incredibly versatile at the table:

Serve hot for breakfast with tea or porridge
Pack cold in lunchboxes—they get chewier with time!
Pair with:
- Rice porridge (congee)
- Cold noodles
- Simple soups

For sauce lovers, try:

Soy sauce + black vinegar
Chili crisp or chili oil
Garlic soy dipping sauce

Cooking Tips for Perfect Pancakes

Avoid these common mistakes to ensure your pancakes come out perfect every time:

Don’t skip draining the zucchini: Too much moisture leads to soggy pancakes.
Adjust flour gradually: Start with less and add more as needed.
Use medium heat: High heat will burn the outside before the inside cooks.
Don’t overcrowd the pan: Leave space for flipping.

Storage and Reheating

Refrigerate in a sealed container for up to 3 days.
Reheat in a skillet over low heat for a crispy finish.
Freeze for up to 2 months between sheets of parchment.

Differences from Other Asian Pancakes

It’s easy to confuse Chinese zucchini pancakes with other types of Asian pancakes, but each has its own identity:

Korean hobak buchimgae: Contains garlic and sometimes seafood.
Chinese scallion pancakes: Made from dough, not batter; flakier and crispier.
Japanese okonomiyaki: Includes cabbage, mayo, and many more ingredients.

Hu tazi stands out with its soft, chewy texture and minimalist flavor profile.

Making It Vegan or Gluten-Free

Want to adapt the recipe? No problem!

Vegan Substitutes
- Replace eggs with flaxseed meal (1 tbsp flax + 2.5 tbsp water = 1 egg)
- Add a tablespoon of cornstarch to bind
Gluten-Free Options
- Use rice flour, chickpea flour, or a gluten-free blend
- Ensure sauces used are gluten-free
Oil Adjustments
- Use avocado oil or sesame oil for different flavor profiles

Frequently Asked Questions

What is hu tazi?
Hu tazi is a northern Chinese zucchini pancake, made with minimal ingredients like grated zucchini, egg, flour, and scallions. It’s soft and chewy with a crispy edge.

Can I make zucchini pancakes without eggs?
Yes. You can substitute eggs with flaxseed, mashed tofu, or even mashed potato for binding.

How do you keep zucchini pancakes from getting soggy?
Salt and drain the zucchini thoroughly, and don’t overload with liquid ingredients. Cook over medium heat to allow even cooking.

Are zucchini pancakes healthy?
Absolutely! They’re low in carbs, rich in veggies, and can be adjusted for various dietary needs.

What sauce goes best with Chinese zucchini pancakes?
A simple dip of soy sauce and vinegar is traditional. Add garlic or chili oil for extra punch.

Final Thoughts

Chinese zucchini pancakes are the perfect blend of comfort food and healthy cooking. They’re easy to make, endlessly customizable, and a fun way to explore Chinese homestyle cuisine. Whether you keep it traditional or add your own twist, these pancakes are sure to become a staple in your kitchen.