Chinese Zucchini Pancakes
Prep
10m
·
Cook
5m
·
Total
15m
About This Recipe
This Chinese Zucchini Pancakes recipe is a savory, crispy delight. Grated zucchini and sliced shallots are mixed with eggs, flour, and Chinese five spice to create a flavorful batter. Pan-fried until golden brown, and served with a tangy dipping sauce, these pancakes make a delicious appetizer or side dish.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
Convert
Batter
For Cooking
Dipping Sauce
To Serve
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories317kcal15%
-
Fat21g1%
-
Saturated Fat3g0%
-
Carbohydrates25g1%
-
Fiber1g0%
-
Sugar2g0%
-
Protein6g0%
-
Cholesterol93mg4%
-
Sodium912mg45%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chinese Five Spice is really common these days and in Australia you can certainly get it at all the large supermarkets and grocery stores (Coles, Woolworths, Harris Farms, Aldis) in the dried herbs and spice section. Chinese Five Spice is a spice mix made up of (surprisingly) five spices - star anise, fennel, sichuan pepper, Chinese cinnamon and cloves. It is no more expensive than other every day spices.
2. Chinese black vinegar is sold at Asian grocery stores and is very cheap, usually $2 - $3 for a large bottle. If you can't find it, you can substitute with 1 tsp of malt (brown) vinegar or balsamic vinegar and 1 tsp of rice wine vinegar (which you can get at supermarkets or Asian grocery stores).
3. Use any chili paste or sauce you want/have to add a bit of heat. I use a Chinese chili paste which is like crushed dried chili in chili oil. I got this from an Asian grocery store for a couple of dollars. But often I just add a squirt of sriracha because I always have it on hand.
4. These are best served immediately. If you cool then reheat them in the oven, do so on a rack (so the bottom doesn't go soggy). But like any pancake, I find they are best served fresh.
5.
2. Chinese black vinegar is sold at Asian grocery stores and is very cheap, usually $2 - $3 for a large bottle. If you can't find it, you can substitute with 1 tsp of malt (brown) vinegar or balsamic vinegar and 1 tsp of rice wine vinegar (which you can get at supermarkets or Asian grocery stores).
3. Use any chili paste or sauce you want/have to add a bit of heat. I use a Chinese chili paste which is like crushed dried chili in chili oil. I got this from an Asian grocery store for a couple of dollars. But often I just add a squirt of sriracha because I always have it on hand.
4. These are best served immediately. If you cool then reheat them in the oven, do so on a rack (so the bottom doesn't go soggy). But like any pancake, I find they are best served fresh.
5.