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chinese zucchini pancakes 2026 05 25 101847 708x1024 1

Chinese Zucchini Pancakes

Delicious and easy to prepare, these Chinese Zucchini Pancakes are a fantastic snack or appetizer packed with flavor and a delightful crispy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1 large Zucchini, grated Adds tender texture and sweetness.
  • 3 pieces Shallots or Scallions, sliced Introduces fresh onion flavor and burst of color.
  • 2 pieces Eggs Provides a rich binding.
  • 1 cup All-Purpose Flour Contributes to a fluffy consistency.
  • 3/4 teaspoon Salt Enhances all flavors.
  • 1 teaspoon Chinese Five-Spice Powder Adds aromatic essence.
  • 1 teaspoon Sesame Oil Elevates the dish.
  • 2 tablespoons Vegetable Oil (for frying) For perfect golden crust.
Dipping Sauce Ingredients
  • 2 teaspoons Chinese Black Vinegar Adds tangy kick.
  • 1 teaspoon Sesame Oil For authentic flavor.
  • 1 small clove Garlic, finely chopped Introduces bold flavor.
  • 1/4 teaspoon Salt To season the sauce.
  • 1/4 teaspoon Chili Paste or Sauce (optional) Adds a spicy twist.

Method
 

Preparation
  1. Grate the zucchini and place it in a clean cloth or paper towel to squeeze out the excess moisture.
Combining the Ingredients
  1. In a large bowl, mix the zucchini, sliced shallots or scallions, eggs, flour, salt, five-spice powder, and sesame oil. Stir until everything is well combined and the mixture is thick.
Making the Dipping Sauce
  1. In a small bowl, mix the Chinese black vinegar, sesame oil, chopped garlic, salt, and optional chili paste. Stir well to create a flavorful sauce.
Frying the Pancakes
  1. Heat vegetable oil in a non-stick frying pan over medium heat. Once hot, drop spoonfuls of the zucchini mixture into the pan. Flatten each spoonful slightly to form pancakes.
  2. Cook for about 3-4 minutes on each side until they are golden brown and crispy.
Serving
  1. Remove the pancakes from the pan and place them on paper towels to absorb excess oil. Serve them warm with the dipping sauce on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, fry them in a pan for a few minutes until warmed through. For crispier pancakes, remove as much moisture from the zucchini as possible. Adjust spices to taste; consider adding different veggies or proteins for variety.