Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 1 large zucchini (grated)
  • 1/4 cup scallions (thinly sliced)
  • 3 tablespoons flour
  • 1 egg
  • Pinch sea salt and pepper (to taste)
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha (or chili paste (optional))

Instruction

  • Whisk together soy dipping sauce and set aside.
  • In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.
  • Heat a non-stick frying pan over medium-high heat and add canola oil once pan is hot. Add about 2 tablespoons of the pancake mixture to the pan and gently spread out to form circles. (This is not a loose batter.)
  • Flip the pancake once it has browned on the bottom (about 2-3 minutes) and cook for additional minute or two on the other side. Continue until all of the pancake mixture is gone.
  • Serve with extra scallions on top and the soy dipping sauce.