Pixicook
LoginGet Started
    HomeRecipesVegetarianZucchini and Scallion Savory Pancakes
    recipe image

    Zucchini and Scallion Savory Pancakes

    clock-icon37 minutes
    author-image
    Author
    Pixicook editorial team

    Delicious savory pancakes made with zucchini, scallions, and a touch of peanuts for extra crunch.

    Ingredients for Zucchini and Scallion Savory Pancakes

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Raw Peanuts, dry-roasted and crushed

    tablespoons

    Substitute chevron-down

    Zucchini, peeled, sliced into ½-inch-thick rounds and then cut into ¼-inch-wide strips

    cups

    Substitute chevron-down

    Scallions, sliced into ¼-inch-thick rounds

    tablespoons

    Substitute chevron-down

    Large egg, lightly beaten

    each

    Substitute chevron-down

    Light Soy Sauce

    tablespoons

    Substitute chevron-down

    Shaoxing Wine

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    tablespoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    White Pepper

    pinches

    Substitute chevron-down

    Peanut Oil

    tablespoons

    Substitute chevron-down

    How to Make Zucchini and Scallion Savory Pancakes

    1. Dry-Roast Peanuts

    Take 2 tablespoons of raw peanuts and dry-roast them in a wok over medium heat for about 5 minutes until they are light brown and fragrant. Once roasted, crush the peanuts into a coarse texture.

    2. Combine Ingredients

    In a large bowl, combine the crushed peanuts, 1.5 cups of zucchini strips, 3 tablespoons of scallion slices, a lightly beaten large egg, 1 tablespoon of light soy sauce, 1.5 teaspoons of Shaoxing wine, 4.5 tablespoons of all-purpose flour, 0.5 teaspoon of sugar, and a pinch of white pepper. Stir until you have a smooth batter.

    3. Heat Oil

    Heat 2.5 tablespoons of peanut oil in a wok over medium-high heat, making sure the oil coats the surface evenly.

    4. Cook Pancake - First Side

    Pour in the batter and spread it into a thin layer. Cook for about 2.5 minutes until the bottom browns nicely.

    5. Flip Pancake

    Carefully slide the pancake onto a plate, then place another plate on top and flip it over so the browned side is now facing up.

    6. Cook Pancake - Second Side

    Add a little more oil to the wok if needed, then slide the pancake back in to cook the other side for about 3 minutes, until brown spots appear and the zucchini softens.

    7. Serve

    Once both sides are cooked, transfer the pancake to a heated platter and cut it into wedges for serving. For a variation, you can make individual pancakes by dividing the batter into four equal portions and cooking each one separately.

    Pitfalls and tips

    Draining Zucchini

    After grating the zucchini, it's crucial to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

    Preheating the Pan

    Preheat your pan over medium heat before adding the batter for immediate cooking and less oil absorption.

    Balanced Batter Consistency

    Adjust the batter with a bit more flour if it is too loose after adding the zucchini and scallions.

    Oil Temperature

    Use an oil with a high smoke point and ensure it's hot enough before adding the batter for crispiness.

    Selecting Zucchini

    Choose small to medium-sized zucchini as they tend to be younger, less watery, and have a sweeter flavor.


    Comments (0)

    Add your comment...

    Explore More Vegetarian recipes

    Explore More Collections

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Dashi with Cod and Clams

    Mushroom Soup

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute