Description
These savory zucchini scallion pancakes are crispy on the outside and tender on the inside, infused with subtle flavors of sesame oil, white pepper, and scallions. Perfect as a light meal, appetizer, or snack.
Ingredients
Scale
- 1 zucchini (about 250g), grated
- ¾ teaspoon salt
- 2 eggs
- 2 scallions, finely chopped
- ¼ teaspoon ground white pepper
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ½ cup all-purpose flour (more as needed)
- Vegetable oil (for frying)
- Optional: Sesame seeds (for topping)
Instructions
- Prepare Zucchini: Wash and coarsely grate the zucchini. Mix it with salt and let sit for 15 minutes. Squeeze out some liquid but retain juice in the bowl.
- Make the Batter: To the zucchini and retained juice, add eggs, scallions, white pepper, sesame oil, and sugar. Gradually mix in the flour until the batter is thick but pourable.
- Cook the Pancakes: Heat a lightly oiled flat-bottomed pan over medium heat. Pour in batter to form small pancakes. Sprinkle sesame seeds if using. Cook for 3 minutes per side or until golden brown.
- Serve: Enjoy warm with soy sauce, black vinegar, chili oil, or garlic soy dipping sauce.
Notes
Adjust flour as needed depending on moisture level. For a crispier texture, press pancakes down gently while cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 160
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg