Chinese Zucchini Pancake Courgette Pancake Recipe

As someone who’s been on a lifelong quest to transform veggies into something deliciously addictive, these zucchini pancakes have become my latest kitchen obsession—crispy on the outside, tender on the inside, and bursting with flavor!

I adore the harmony of flavors in my Chinese Zucchini Pancake recipe. These golden patties combine the fresh taste of grated zucchinis with the subtle kick of white pepper, soy sauce, and sesame oil.

Packed with vitamins, they offer a nutritious delight, perfect for a light meal or appetizer.

Chinese Zucchini Pancake Courgette Pancake Recipe Ingredients

• Zucchinis (courgettes): Low in calories, rich in fiber and vitamins.
• Eggs: High in protein, promoting muscle repair and growth.
• Soy sauce: Adds umami flavor, contains modest sodium levels.
• Green onions: Source of antioxidants, provides mild, crisp flavor.
• Sesame oil: Nutty aroma, with healthy fats beneficial for heart health.

Chinese Zucchini Pancake Courgette Pancake Recipe Ingredient Quantities

• 2 medium zucchinis (courgettes), grated
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons chopped green onions
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper
• Vegetable oil, for frying

How to Make this Chinese Zucchini Pancake Courgette Pancake Recipe

1. Grate the zucchinis and place them in a large bowl. Sprinkle with salt and let them sit for about 10 minutes to release excess moisture.

2. Squeeze the grated zucchinis with your hands or a clean kitchen towel to remove as much liquid as possible.

3. In a separate bowl, beat the eggs, then add the flour, soy sauce, sesame oil, and white pepper. Mix until well combined.

4. Add the squeezed zucchinis and chopped green onions to the bowl with the egg and flour mixture. Stir until just combined.

5. Heat a tablespoon of vegetable oil in a large non-stick skillet over medium heat.

6. Drop spoonfuls of the zucchini mixture into the skillet, flattening them gently with the back of a spoon to form small pancakes.

7. Cook the pancakes for 3-4 minutes on each side, or until golden brown and cooked through.

8. Remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

9. Add more oil to the skillet as needed and repeat with the remaining zucchini mixture until all pancakes are cooked.

10. Serve the zucchini pancakes hot, optionally with a dipping sauce of your choice.

Chinese Zucchini Pancake Courgette Pancake Recipe Equipment Needed

1. Box grater or a food processor with a grating attachment
2. Large bowl
3. Small bowl
4. Whisk or fork
5. Non-stick skillet
6. Tablespoon
7. Spoon
8. Clean kitchen towel or cheesecloth
9. Plate
10. Paper towels

FAQ

• Can I use another type of flour?
  You can substitute all-purpose flour with a gluten-free flour blend if necessary. Chickpea flour can also work to add a nutty flavor.
• Can I use a different oil for frying?
  Yes, you can use any neutral oil with a high smoke point, such as canola or sunflower oil, in place of vegetable oil.
• How do I prevent the pancakes from being too soggy?
  Ensure you squeeze excess liquid from the grated zucchinis before mixing the batter to achieve a crispier texture.
• Can these pancakes be frozen for later?
  Absolutely! Allow them to cool, then layer between parchment papers and store in a freezer bag for up to 1 month.
• What can I serve with these pancakes?
  These pancakes pair well with a dipping sauce like soy sauce mixed with a bit of rice vinegar, or with a dollop of sour cream as a contrast to the savory flavors.
• Can I add other vegetables to the mixture?
  Certainly! Finely chopped carrots or bell peppers add color and additional flavor to the pancakes.
• Are these pancakes suitable for vegetarians?
  Yes, the pancakes are vegetarian-friendly, as they contain eggs but no meat or seafood.

Chinese Zucchini Pancake Courgette Pancake Recipe Substitutions and Variations

• For the zucchinis, you can substitute grated summer squash.
• Instead of all-purpose flour, you can use whole wheat flour or a gluten-free blend.
• For the eggs, a flaxseed meal can be used (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals 1 egg).
• Green onions can be substituted with chives or shallots.
• Tamari or coconut aminos can replace soy sauce for a gluten-free option.

Pro Tips

1. After salting and letting the zucchini sit, use a potato ricer or cheesecloth to squeeze out the moisture. This will help you extract even more liquid than using your hands, resulting in crispier pancakes.

2. Add a tablespoon of cornstarch to the batter along with the flour for extra crispiness. Cornstarch helps to create a slightly more textured and crispy exterior when frying the pancakes.

3. For added flavor and a bit of a kick, consider mixing a teaspoon of minced garlic or a small amount of grated ginger into the batter along with the green onions.

4. Make sure the oil is hot enough before adding the batter to the skillet. You can test it by dropping a small amount of batter into the oil—if it sizzles immediately, the oil is ready. This helps prevent the pancakes from absorbing too much oil and becoming greasy.

5. Consider serving the pancakes with a simple dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil or sesame seeds for an extra layer of flavor.