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Zucchini Scallion Pancakes with Soy Dipping Sauce

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LIZ DELLA CROCE

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These light and flavorful zucchini scallion pancakes are served with a sweet and tangy Asian-inspired dipping sauce. The perfect summer appetizer or side dish recipe!

Zucchini scallion pancakes on a white plate with a small glass bowl of soy dipping sauce.

Today’s recipe pays tribute to my favorite Japanese restaurants in Boston: Mr. Sushi. In college, I frequented this restaurant with friends and then with my husband as well! Hands down, our favorite item on the menu was actually an appetizer: the scallion pancake. Each bite was full of flavor and paired perfectly with the sweet, soy dipping sauce. My Zucchini Scallion Pancakes are a bit lighter for the season, and a great use for all of the zucchini popping up around farmer’s markets and backyard gardens.

Are you a fan of appetizers, too? We’ll frequently make these scallion pancakes along with other appetizers as our whole meal! Try them along a Vietnamese Shrimp Salad and Crispy Oven Baked Egg Rolls for a fun, but still balanced meal!

Why You’ll Love These Pancakes

  • Ready from start to finish in under 20 minutes!
  • An easy and tasty way to increase veggies in your diet.
  • Perfect as a snack, an appetizer, or a side dish at dinner!

Ingredients

Labeled ingredients for zucchini scallion pancakes on a white background.
  • 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

Adding soy sauce to glass measuring bowl.

Step 1. Make your soy dipping sauce by adding the soy sauce, rice vinegar, sriracha, and sugar to a bowl.

Whisking soy dipping sauce with a fork in glass measuring bowl.

Step 2. Whisk until fully combined, then set aside.

Liz cutting scallions into small slices with a sharp knife.

Step 3. Take your scallions and cut them into thin slices.

Grating zucchini with a cheese grater onto a cutting board.

Step 4. Then grate or finely shred your zucchini, and squeeze out any excess water.

Cracking an egg into a glass bowl filed with shredded zucchini.

Step 5. Add the scallions and zucchini to a large bowl, and add the egg.

Flour added to bowl of grated zucchini and scallions.

Step 6. Add the flour and a bit of salt and pepper to taste.

Mixing zucchini scallion pancake batter together.

Step 7. Mix until fully combined into your pancake batter.

Cooking zucchini scallion pancakes in oil in a skillet.

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.

Zucchini scallion pancakes garnished with fresh scallions and parsley sprigs.

Serve garnished with fresh scallions or fresh parsley, and enjoy your Scallion Zucchini Pancakes with Soy Dipping Sauce!

Frequently Asked Questions

Are vegetable pancakes healthy?

Veggie pancakes can be very healthy, depending on the ingredients you use. They are usually a great source of vitamins and nutrients.

Should you squeeze liquid from zucchini before cooking?

When shredding or grating zucchini, it is generally a good idea to squeeze any excess liquid before cooking. It’ll make your pancakes crispier!

Can you make scallion pancakes ahead of time?

You can, and reheat them, but they usually are somewhat soggy. I much prefer them made fresh. You can store the batter though and then always make fresh!
Zucchini scallion pancakes on a plate with sauce and parsley.

More Asian Inspired Dishes

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I hope these Zucchini Scallion Pancakes with Soy Dipping Sauce become a favorite in your home like it has in mine!

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Zucchini Scallion Pancakes with Soy Dipping Sauce

4.59 stars average
Liz Della Croce
These light and flavorful scallion pancakes are made with zucchini and served with a sweet and tangy Asian inspired dipping sauce.
PREP: 5 minutes
COOK: 10 minutes
TOTAL: 15 minutes
Pin
Servings4

Ingredients
 

Scallion Pancakes

  • 1 tablespoon canola oil
  • 1 large zucchini (grated)
  • ¼ cup scallions (thinly sliced)
  • 3 tablespoons flour
  • 1 egg
  • Pinch sea salt and pepper (to taste)

Soy Dipping Sauce

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.

Last Step:

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Liz’s Notes

Tip: After grating the zucchini, squeeze dry in a paper towel to remove excess moisture.

Nutrition

Calories: 100kcal | Carbohydrates: 8.4g | Protein: 3.6g | Fat: 6g | Saturated Fat: 0.7g | Cholesterol: 46mg | Fiber: 0.9g


4.59 from 17 votes (11 ratings without comment)

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21 responses to “Zucchini Scallion Pancakes with Soy Dipping Sauce”

  1. Trisha Avatar
    Trisha

    Canola oil is so bad for you. Consider avocado oil.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      People can use whatever oil they prefer! I definitely have many kinds in my pantry.

  2. Becky Avatar
    Becky

    The pancakes were delicious! Squeeze as much moisture as you can from the zucchini. Low salt soy sauce is necessary.