Chinese Zucchini Pancakes
RecipeTin Eats
RecipeTin Eats
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Ingredients

  • 10 min
  • 5 min
  • 15 min
  • 3 or
  • 4 pancakes Ingredients Batter
  • 1 large zucchini, grated (1½ cups, not packed in) 3 shallots / scallions, thinly sliced (about ¾ cup) 2 eggs 1 cup flour ¾ tsp salt 1 tsp Chinese five spice (note 1) 1 tsp sesame oil For cooking 2 tbsp vegetable or other cooking oil Dipping sauce 2 tsp Chinese black vinegar (note 2) 1 tsp sesame oil 1 small garlic clove, finely chopped ¼ tsp salt ¼ tsp chili paste or sauce (optional - see note 3) To Serve Extra sliced shallots / scallions Instructions Use a cheese grater and grate the zucchini straight into a medium size bowl. Add the remaining ingredients and mix until just combined. Don't mix too much, just until it is just combined because otherwise you will overwork the flour and the pancake will be tough and hard. The batter will be quite thick, thicker than you expect. It will thin out in the next step. Set aside for 15 minutes. During this time the zucchini will sweat water. Give the batter a quick stir to mix the water in. While the batter is set aside, combine the Dipping Sauce ingredients in a small bowl then set aside. Heat oil in a large heavy based fry pan over medium high heat. Scoop up ½ cup (levelled) of batter and place in the pan. Use the bottom of the cup measure (or a spoon) to pat/spread the batter to make a circle that is roughly 12cm / 5 inches in diameter. Repeat with remaining batter (or cook in batches of 2 if your fry pan is not large enough). Cook each side for 1½ minutes until golden brown. Serve immediately, scattered with extra shallots/scallions with the dipping sauce on the side. Notes 1. Chinese Five Spice is really common these days and in Australia you can certainly get it at all the large supermarkets and grocery stores (Coles, Woolworths, Harris Farms, Aldis) in the dried herbs and spice section. Chinese Five Spice is a spice mix made up of (surprisingly) five spices - star anise, fennel, sichuan pepper, Chinese cinnamon and cloves. It is no more expensive than other every day spices.2. Chinese black vinegar is sold at Asian grocery stores and is very cheap, usually $2 - $3 for a large bottle. If you can't find it, you can substitute with 1 tsp of malt (brown) vinegar or balsamic vinegar and 1 tsp of rice wine vinegar (which you can get at supermarkets or Asian grocery stores).3. Use any chili paste or sauce you want/have to add a bit of heat. I use a Chinese chili paste which is like crushed dried chili in chili oil. I got this from an Asian grocery store for a couple of dollars. But often I just add a squirt of sriracha because I always have it on hand. 3.2.2646 122106113

Instructions

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