Simple Chinese Zucchini Pancakes

I’ve always loved how simple ingredients can turn into something completely different when you cook them. These Chinese zucchini pancakes are a perfect example of that. They remind me of the first time I tried them at a small restaurant in Portland – I couldn’t believe how tasty shredded zucchini could be when mixed with just a few pantry staples.

What I really like about these pancakes is that they’re not fussy at all. You can whip them up for a quick lunch or serve them as a side dish for dinner. Sometimes I make a double batch and keep them in the fridge for easy snacking. My kids, who usually turn their noses up at zucchini, actually ask for seconds when I make these.

If you’re looking for a new way to use up your summer zucchini or just want to try something different, these pancakes might become your new go-to recipe. They’re crispy on the outside, tender on the inside, and taste great with a simple dipping sauce.

What Kind of Zucchini Should I Use?

For these pancakes, medium-sized zucchini (about 7-8 inches long) work best since they’re usually less watery and have fewer seeds than larger ones. Look for zucchini that feels firm and heavy for its size, with smooth, slightly glossy dark green skin – avoid any with soft spots or wrinkled skin. If you can only find larger zucchini, just be sure to remove the seedy center before grating, as the excess moisture can make your pancakes soggy. While regular green zucchini is most common, yellow summer squash can work just as well in this recipe if that’s what you have on hand.

Options for Substitutions

These savory pancakes are pretty adaptable and you can make several swaps if needed:

• Zucchini: You can swap zucchini with other similar vegetables like yellow summer squash, carrots (grated), or even patty pan squash. Just make sure to squeeze out excess moisture like you would with zucchini.
• All-purpose flour: Rice flour works great for a gluten-free option and gives an extra crispy texture. You can also use chickpea flour for more protein, but reduce the amount by 2 tablespoons as it absorbs more liquid.
• Green onions: Chives or finely chopped regular onions can work instead. If using regular onions, use about 2-3 tablespoons finely minced.
• White pepper: Black pepper is totally fine here – just use the same amount. The color will be slightly different but the taste will be just as good.
• Sesame oil: While sesame oil adds nice flavor, you can skip it if you don’t have any. A few drops of soy sauce can add similar depth.
• Sesame seeds: These are just for garnish, so feel free to skip them or use black sesame seeds, hemp seeds, or even some extra chopped green onions instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini pancakes is dealing with excess moisture – be sure to salt your shredded zucchini and let it drain for at least 15 minutes, then squeeze out as much liquid as possible to prevent soggy pancakes. Another common mistake is making the pancakes too thick, which leads to undercooked centers – aim to spread the batter thinly in the pan, about 1/4 inch thick, for the perfect crispy exterior and fully cooked interior. The temperature of your pan is crucial – if it’s too hot, the pancakes will burn before cooking through, and if it’s too cold, they’ll become greasy, so maintain a medium heat and look for gentle sizzling when the batter hits the pan. For extra crispiness, avoid overcrowding the pan and resist the urge to flip the pancakes multiple times – wait until you see golden brown edges before flipping just once.

What to Serve With Zucchini Pancakes?

These savory Chinese zucchini pancakes make a great side dish, but they can easily become the star of the meal with the right accompaniments! A simple dipping sauce made with soy sauce, rice vinegar, and a touch of chili oil adds the perfect kick. For a complete meal, serve these pancakes alongside a bowl of hot and sour soup or a simple Asian-style cucumber salad. If you’re serving them for breakfast or brunch, they pair really well with a fried egg on top and some crispy bacon on the side.

Storage Instructions

Keep Fresh: These zucchini pancakes stay good in the fridge for up to 3 days. Just place them in an airtight container with pieces of parchment paper between each pancake to prevent them from sticking together. They make great leftovers for quick snacks or easy lunches!

Freeze: Want to make a bigger batch? Layer the cooled pancakes between parchment paper and pop them in a freezer bag. They’ll keep well for up to 2 months in the freezer. It’s super handy to have them ready whenever a craving hits!

Warm Up: To get these pancakes crispy again, heat them in a skillet over medium heat for about 2-3 minutes on each side. You can also pop them in the air fryer for a quick crisp-up. Avoid using the microwave as it can make them soggy – trust me, the extra minute in the skillet is worth it!

Preparation Time	15-20 minutes
Cooking Time	15-30 minutes
Total Time	30-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 12-15 g
• Fat: 20-25 g
• Carbohydrates: 30-35 g

Ingredients

For the pancakes:

• 2 eggs (whisked lightly)
• 3/4 tsp salt
• 1 tsp sesame oil (for flavor, I use Kadoya)
• 2 green onions (finely chopped)
• 1 medium zucchini (about 250g)
• 1/2 cup all-purpose flour (King Arthur is my favorite for these)
• cooking oil (for pan-frying)
• 1/2 tsp sugar
• 1/4 tsp white pepper

For the garnish:

• sesame seeds (toasted, for topping)

Step 1: Prepare the Zucchini

First, wash the zucchini thoroughly and dry it with a kitchen towel to remove any excess moisture.

Using the coarse grate side of a box grater, grate the zucchini.

Transfer the grated zucchini to a large bowl and mix it with ¾ teaspoon of salt.

Let it sit for 15 minutes, during which time you’ll notice zucchini juice accumulating at the bottom of the bowl.

Be sure to keep this juice as it will be used in the batter.

Step 2: Make the Batter

After letting the zucchini sit, mix in 2 eggs, 2 chopped scallions, ¼ teaspoon of ground white pepper, 1 teaspoon of sesame oil, ½ teaspoon of sugar, and about ½ cup of all-purpose flour into the bowl with the grated zucchini and its juice.

Stir until fully combined.

If the batter seems too thin, similar to a regular pancake batter, add more flour, 1 tablespoon at a time, until you achieve the desired consistency.

Step 3: Cook the Pancakes

Heat a flat-bottomed pan over medium heat and lightly brush the surface with oil to prevent sticking.

Pour some of the batter into the pan, forming pancakes of your preferred size.

Sprinkle sesame seeds over the top of each pancake for flavor and texture.

Cook each side of the pancakes until they are lightly golden brown, approximately 3 minutes per side.

Repeat this process until all the batter is used up.

Step 4: Serve and Enjoy

Once the pancakes are cooked, serve them hot with your choice of condiments.

A simple soy dipping sauce, chili oil, or other favorite accompaniments work well.

Enjoy your homemade zucchini pancakes!