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At the heart of this recipe is zucchini, a vegetable celebrated for its nutritional value and culinary versatility. This low-calorie squash is packed with vitamins and minerals, including vitamin C, potassium, and various antioxidants. Its high water content contributes to a light and refreshing taste, making it an ideal ingredient for pancakes.

Chinese Zucchini Pancakes

Discover the delicious world of crispy Chinese zucchini pancakes! This versatile dish features a golden-brown exterior and a soft, flavorful interior, perfect as an appetizer or snack. Made with fresh zucchini, flour, and scallions, these pancakes offer a delightful crunch that will impress your guests. Serve them with soy sauce or sriracha for a kick! Try this easy recipe and enjoy a tasty fusion of flavors. #ZucchiniPancakes #ChineseCuisine #HealthyEating #AppetizerIdeas #CrispyDelights
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Ingredients
  

2 medium zucchinis, grated

1 cup all-purpose flour

1/2 cup scallions, finely chopped

2 large eggs

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon chili flakes (optional)

1/4 cup water (more if needed)

Cooking oil (for frying)

Soy sauce or dipping sauce (for serving)

Instructions
 

Prepare the zucchini: Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial to ensure crispy pancakes.

    Mix the batter: In a large mixing bowl, combine the grated zucchini, all-purpose flour, chopped scallions, eggs, salt, black pepper, garlic powder, and chili flakes (if using). Stir well to incorporate all ingredients. Gradually add water a few tablespoons at a time until the batter reaches a thick, pancake-like consistency; it should be able to hold its shape when spooned onto the pan.

      Heat the pan: In a skillet or frying pan, heat about 2 tablespoons of cooking oil over medium heat. Allow the oil to heat until shimmering.

        Cook the pancakes: Using a spoon or a ladle, drop about 1/4 cup of batter onto the hot pan for each pancake. Flatten it gently with the back of the spoon to form a round shape. Cook for about 3-4 minutes on one side, or until golden brown.

          Flip and finish cooking: Carefully flip the pancake with a spatula and cook for another 3-4 minutes on the other side until it is crispy and golden. Make sure to add more oil to the pan as needed between batches.

            Drain and serve: Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Repeat the process until all the batter is used.

              Serve warm: Enjoy these zucchini pancakes hot, with soy sauce or your favorite dipping sauce on the side.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings