Zucchini Pancakes Chinese Style
Old fashioned Chinese style zucchini pancake
Servings 2
Calories 275kcal
Ingredients
- 2 tbsp. vegetable oil for frying the pancakes
Pancake Batter
- 1/2 pound fresh shredded zucchini
- 1 egg
- 1/3 cup all-purpose flour
- 1/3 tsp. salt
- 1/3 tsp. black peppercorn
- 1 tbsp. sesame oil
Dipping sauce ingredients
- 1 tbsp. Chinese chili oil or other brand you may have
- 3 cloves garlic
- 1 tbsp. sesame oil
- 1 tbsp. chopped scallion
- 1 tsp. oyster sauce
- 1 tsp. black vinegar
- 1 tbsp. light soy sauce
- 1 tbsp. water
Instructions
- Wash the zucchini and shred with a tool. Make sure that they are similar in size. Then sprinkle some salt and set aside. Then squeeze the water out.
- Add all-purpose flour, egg, oyster sauce, salt and pepper in. Mix in one direction until there is no dry flour left any more. Set aside for around 15 minutes.
- Add vegetable oil in and spread the batter. Try to make it as round as possbile. I prefer to pan-fry the pancake one time. But you can choose to fry it as smaller ones by 2 or 3 batches.
- Once one side of the pancake is well browned, flip over and fry the other side.
- Mix all the ingredients for dipping sauce together in a small bowl.
- Transfer out and serve directly or with the dipping sauce.
Nutrition
Calories: 275kcal | Carbohydrates: 23g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 842mg | Potassium: 415mg | Fiber: 2g | Sugar: 3g | Vitamin A: 424IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 2mg