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pancakes with sauce

Zucchini Pancake

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Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Servings: 3 Large Pancakes

Ingredients

  • 2-3 regular size zucchini ( or 1 large) 2 cups worth
  • ½ large yellow onion diced
  • ¾-1 cup all purpose flour depending on how watery the zucchini is
  • 3 tbsp water
  • 1 tbsp cornstarch
  • salt to taste
  • pepper to taste

Dipping sauce (optional)

  • 1 tbsp Soy sauce
  • 2 tsp rice vinegar
  • 1 small scallion
  • ½ tsp sugar
  • ½ tsp chili powder optional
  • ½ tsp roasted sesame seeds

Instructions

  • Use a bit of salt to rub on the zucchini gently and rinse with water. Cut the ends off
  • Peel the outer skin of zucchini. Shred the zucchini using a grater into a bowl
  • In a separate bowl, add in cornstarch and 1 tbsp of water, mix.
  • Add in flour, 2 tbsp water, cornstarch mixture, salt and pepper. Mix together until there are no clumps left. It should a relatively thick batter.
  • Heat up 1-2tbsp of oil in a frying pan on medium to medium low (prevents burning)
  • Place some of the batter on the frying pan, spread it out so it's easier to cook. Can do smaller pancake as it will be easier to flip.
  • Flip the pancake when it's golden brown
    Frying the pancake
  • Cook the other side until it's golden brown
  • Serve with any dipping sauce of your choice.

Dipping sauce

  • In a bowl, put in soy sauce, vinegar, sugar, roasted sesame seeds and chili powder.
  • Chop up some scallion and place into the sauce. Enjoy!
  • Serve with zucchini pancakes
    single pancake with sauce

Notes

For the pancake you can make it small or large as you like. The smaller pancake is easier to flip and control. This recipe will make about 6-7 small pancakes or 3 large pancakes.