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Chinese Zucchini Pancakes

Chinese Zucchini Pancakes

Crispy on the outside and soft inside, these Chinese Zucchini Pancakes are packed with fresh zucchini, scallions, and warm spices. Perfect as a snack, appetizer, or light meal, they deliver bold flavor with minimal effort—especially when paired with a tangy dipping sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 pancakes
Course: Appetizer, Side Dish, Snack
Cuisine: ASIAN, Chinese
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 large zucchini grated, about 1 1/2 cups
  • 3 scallions thinly sliced, about 3/4 cup
  • 2 large eggs lightly beaten
  • 1 cup all-purpose flour
  • 3/4 tsp salt
  • 1 tsp Chinese five spice powder
  • 1 tsp sesame oil
For Cooking
  • 2 tbsp vegetable oil or neutral cooking oil
For the Dipping Sauce
  • 2 tsp Chinese black vinegar or rice vinegar substitute
  • 1 tsp sesame oil
  • 1 clove garlic finely minced
  • 1/4 tsp salt
  • 1/4 tsp chili paste or sauce optional, for heat

Method
 

  1. Step 1: Grate zucchini into a bowl using a box grater.
  2. Step 2: Add scallions, eggs, flour, salt, five spice powder, and sesame oil. Stir until just combined—do not overmix.
  3. Step 3: Let the batter rest for 15 minutes at room temperature, then stir lightly before cooking.
  4. Step 4: Mix vinegar, sesame oil, garlic, salt, and chili paste (if using) in a small bowl for the dipping sauce.
  5. Step 5: Heat oil in a skillet over medium-high heat. Scoop 1/2 cup batter into pan and spread into 12 cm (5-inch) rounds. Cook in batches.
  6. Step 6: Fry 1 1/2 minutes per side until golden and crisp. Drain on paper towels.
  7. Step 7: Serve hot, garnished with scallions and dipping sauce on the side.

Notes

For gluten-free pancakes, use a GF flour blend and add 1 tbsp cornstarch for extra crispiness. Adjust batter thickness with flour or water as needed. Avoid overcrowding the pan to keep pancakes crispy.