37 minutes
Delicious savory pancakes made with zucchini, scallions, and a touch of peanuts for extra crunch.
Raw Peanuts, dry-roasted and crushed
tablespoons
Zucchini, peeled, sliced into ½-inch-thick rounds and then cut into ¼-inch-wide strips
cups
Scallions, sliced into ¼-inch-thick rounds
tablespoons
Large egg, lightly beaten
each
tablespoons
Shaoxing Wine
teaspoons
tablespoons
teaspoons
pinches
tablespoons
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.
After grating the zucchini, it's crucial to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
Preheat your pan over medium heat before adding the batter for immediate cooking and less oil absorption.
Adjust the batter with a bit more flour if it is too loose after adding the zucchini and scallions.
Use an oil with a high smoke point and ensure it's hot enough before adding the batter for crispiness.
Choose small to medium-sized zucchini as they tend to be younger, less watery, and have a sweeter flavor.
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