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.
Zucchini Scallion Pancakes
Serves 4
Ingredients
For the pancakes:
1 medium grated zucchini (about 2 cups)
¼ cup thinly sliced scallions
3 tbsp flour
1 egg
cooking spray
salt and pepper, to taste
For the dipping sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp sesame oil
1 tsp hot chili sauce (optional)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp sesame oil
1 tsp hot chili sauce (optional)
Directions
Mix together the dipping sauce and set it aside.
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.
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.
Enjoy!
These look great. Love zucchini!!
They do look tasty!
Thanks for this one cant wait to try
Thanks so much Joanne and have a great weekend!! 🙂
Love zucchini and the pancakes and dipping sauce sound heavenly! Found your recipe at Tasty Tuesdays at the New Mrs. Adventures. I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already.
Cheers,
Lori
Lori Hart recently posted…Tickle My Tastebuds #21 – Time to Party!!
Hi Lori…thanks so much for stopping by! Have a great day! 🙂