This recipe is perfect for using up the extra zucchini from the garden. It makes for a healthy and satisfying lunch or a tasty side dish with fried rice and Sweet and Sour Chicken. Although my family wasn’t brave enough to taste it, I cooked this over and over for myself. My photos were not the best so you should check out the marvelous photos over at The Lemon Bowl where I found this recipe.
Zucchini Scallion Pancakes
(Adapted from The Lemon Bowl)
- 1 medium zucchini – grated
- 2 radishes – grated
- 1/4 cup thinly sliced scallions
- 3 tablespoons flour
- 1 egg
- salt & pepper to taste
- 1 tablespoon canola oil
- 2 tablespoons soy sauce
- 1 tablespoon champagne vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon Frank’s Red Hot sauce
Add the ingredients for the dipping sauce to a glass jar, cover and shake to combine. Set aside.
Stir together the zucchini, radishes, scallions, flour, egg, salt and pepper with a fork until a thick batter forms. Heat the oil in a non-stick pan over medium heat. Spoon heaping tablespoons of batter into the pan and spread out to an even circle using the back of the spoon.
Cook about 2 – 3 minutes and then turn over to cook for another 2 -3 minutes. The pancakes should be golden brown. Add a tiny more oil between batches. Makes about 10 pancakes. Serve hot with a small bowl of sauce for dipping on the side.
I love the addition of the radishes which add a bit of color and bite. You can substitute sriricha for Frank’s Red Hot sauce.