When I saw these Zucchini Scallion Pancakes on The Lemon Bowl I knew that I had to make them. They looked absolutely amazing and they were low fat too! My family gobbled them up. They came out moist and delicious and were really easy to make. Use them as a side dish, main dish lunch, appetizer and they would certainly be a great hit for any of your parties that you make. They freeze very well too just make a double or triple batch and have some for next week and beyond! These Zucchini Scallion Pancakes would make a great starter for my Shrimp with Eggplant with Garlic Sauce. I know you will love them as much as I did, so to get the recipe for these wonderful Zucchini Scallion Pancakes, and to see how they are made, keep reading.
1 medium grated zucchini (about 2 cups)
¼ cup thinly sliced scallions
3 tbsp flour
salt and pepper, to taste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp sesame oil
1 tsp hot chili sauce (optional)
In a bowl, combine grated zucchini, scallions, flour, egg and the salt and pepper
Spray a non stick pan with the cooking spray. Over medium high heat add about 2 tablespoons of the pancake mixture to the pan and press down a bit to form a small pancake. The batter will not be runny.
Turn the pancake over 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 batter is gone.
Serve with the dipping sauce.