Zucchini scallion pancakes with a soy dipping sauce — ready in 15 minutes with five pantry ingredients. The perfect summer appetizer or weeknight side dish.
Zucchini scallion pancakes are what I make every summer when my farmers market haul is threatening to take over the kitchen. Crispy on the outside, tender in the middle, and served with a sweet and spicy soy dipping sauce. These come together in 15 minutes flat. No dough to rest, no laminating layers. Just a bowl, a grater, and a hot pan.
These are inspired by a dish I ordered every single time I went to Mr. Sushi in Boston, my favorite restaurant in college and the place Rich and I still talk about. The scallion pancake appetizer there was the whole reason we showed up. I wanted that same hit of savory, crispy, dip-worthy flavor but made lighter with summer zucchini and faster for a weeknight. This is that recipe.
If you love building a spread for dinner, these are the anchor. We pair them with Vietnamese Shrimp Salad and Crispy Oven Baked Egg Rolls and call it dinner. Nobody complains.
Why You’ll Love These Pancakes
- Ready in 15 minutes. No dough to make, no rest time. Grate the zucchini, mix the batter, heat the pan.
- Built for summer zucchini. One large zucchini (about 2 cups grated) is all you need. This is the recipe I turn to when my farmers market bag is overflowing.
- That dipping sauce is doing serious work. Soy sauce, sesame oil, rice vinegar, sriracha, and a little sugar — it’s tangy, a little sweet, a little spicy, and it makes these pancakes go from good to the dish everyone asks about.
Ingredients
- Zucchini: Mild, earthy, somewhat sweet flavor that acts as a chewy base that gets deliciously crisp on the outside.
- Scallions: Also called green onions, they add mild onion flavor.
- Flour: Gives the pancakes a bit of lift and fluff.
- Egg: Acts as the binding agent for the pancakes.
- Soy dipping sauce: While you could use just soy sauce, I love to amp up the flavor with sesame oil, rice wine vinegar, sriracha, and a bit of sugar.
Easy Substitutions
- Make these pancakes gluten-free by using almond flour or gluten-free flour.
- To make them vegan, swap the egg for aquafaba or plain yogurt.
How to Make Zucchini Scallion Pancakes with Soy Dipping Sauce
Step 1. Make your soy dipping sauce by adding the soy sauce, rice vinegar, sriracha, and sugar to a bowl.
Step 2. Whisk until fully combined, then set aside.
Step 3. Take your scallions and cut them into thin slices.
Step 4. Then grate or finely shred your zucchini, and squeeze out any excess water.
Step 5. Add the scallions and zucchini to a large bowl, and add the egg.
Step 6. Add the flour and a bit of salt and pepper to taste.
Step 7. Mix until fully combined into your pancake batter.
Step 8. Heat oil in a large frying pan and add about 2 tablespoons of batter into circles. Cook for 2-3 minutes each side, and repeat until all the batter is gone.
Serve garnished with fresh scallions or fresh parsley, and enjoy your Scallion Zucchini Pancakes with Soy Dipping Sauce!
More Asian Inspired Dishes
- Slow Cooker Pho-Inspired Chicken Soup
- Thai Basil Shrimp
- Ramen Broccoli Slaw
- Baked Teriyaki Chicken Thighs
- Crispy Oven Baked Egg Rolls
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
I hope these Zucchini Scallion Pancakes with Soy Dipping Sauce become a favorite in your home like it has in mine!
Your fork is waiting.
Ingredients
Instructions
- Whisk together soy dipping sauce and set aside.2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon sriracha
- In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.1 large zucchini , 1/4 cup scallions, 3 tablespoons flour, 1 egg, Pinch sea salt and pepper
- Heat a non-stick frying pan over medium-high heat and add canola oil once pan is hot. Add about 2 tablespoons of the pancake mixture to the pan and gently spread out to form circles. (This is not a loose batter.)1 tablespoon canola oil
- Flip the pancake 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 pancake mixture is gone.
- Serve with extra scallions on top and the soy dipping sauce.
Liz’s Notes
Nutrition
Frequently Asked Questions
One large zucchini grates to about 2 cups. That’s the target amount for this recipe. If you’re working with medium zucchini from the garden, use two.
Yes. This is the most important step for crispy pancakes. After grating, transfer the zucchini to a clean kitchen towel or a few layers of paper towel and squeeze firmly. You’ll be surprised how much liquid comes out. Skip this and the pancakes will steam instead of crisp.
The batter can be made and refrigerated for up to 24 hours. Cook fresh just before serving for the best texture. Leftover cooked pancakes reheat in a dry skillet (not the microwave) and they crisp back up nicely.
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