Name: Chinese Zucchini Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Batter:; 1 large zucchini , grated (1 1/2 cups, not packed in); 3 shallots / scallions , thinly sliced (about 3/4 cup); 2 eggs; 1 cup flour; 3/4 tsp salt; 1 tsp Chinese five spice (note 1); 1 tsp sesame oil; For cooking:; 2 tbsp vegetable or other cooking oil; Dipping sauce:; 2 tsp Chinese black vinegar (note 2); 1 tsp sesame oil; 1 small garlic clove , finely chopped; 1/4 tsp salt; 1/4 tsp chili paste or sauce (optional - see note 3); To Serve:; Extra sliced shallots / scallions

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.

Chinese Zucchini Pancakes

Ingredients

Batter

For Cooking

Dipping Sauce

To Serve

Steps

Notes

Nutrition Facts