Zucchini pancakes

Zucchini pancakes

By
From
The Real Food of China
Makes
6
Photographer
Leanne Kitchen

This is our version of a snack from Beijing, a city with a rich tradition of street food. You might not think of zucchini as particularly ‘Chinese’ but, really, they cook practically every vegetable there — kohlrabi, cauliflower, asparagus ... With its diverse range of climatic regions, almost everything grows in some part of China or another.

Ingredients

Quantity Ingredient
500g zucchini, finely grated
3 eggs, lightly beaten
1 tablespoon light soy sauce
75g plain flour
ground white pepper
vegetable oil, for cooking

Dipping sauce

Quantity Ingredient
80ml black rice vinegar
1 1/2 tablespoons light soy sauce
2 garlic cloves, crushed
3 cm piece ginger, peeled and finely shredded
2 1/2 teaspoons caster sugar
1 1/2 teaspoons sesame oil

Method

  1. To make the dipping sauce, put all the ingredients in a bowl and stir to combine well.
  2. Put the grated zucchini in a tea towel, then gather the towel around the zucchini into a tight bundle. Holding the bundle over a bowl to collect the juices, wring the zucchini to extract as much liquid as possible. Place the zucchini in a large bowl. Measure the zucchini juice, then add enough water to make it up to 200 ml. Add the liquid to the zucchini, then add the eggs and soy sauce and stir to combine well. Add the flour and stir until a smooth batter forms. Add a little more water if necessary — the mixture should have a light batter consistency. Season with white pepper.
  3. Brush the base of a 20 cm non-stick frying pan with oil, then place over a medium heat. When the pan is hot, add about 80 ml of the zucchini mixture, then use a spatula to spread the mixture out to cover the base of the pan. Cook for 2–3 minutes, or until the pancake is dry on top, then carefully turn it over using the spatula and cook the other side for 1–2 minutes, or until light golden. Remove to a large plate lined with baking paper. Cook the remaining mixture. Serve the pancakes, folded into quarters, with the dipping sauce.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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