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Zucchini Scallion Pancakes with Soy Dipping Sauce

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

Scallion Pancakes with 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 later in life after I met my husband, he became a huge fan as well.

Zucchini Scallion Fritters with Dipping Sauce

Hands down, our favorite item on the menu was actually an appetizer: the scallion pancake. In true East Coast form, their version was full of succulent crab meat and fragrant scallions. Each bite was full of flavor and paired perfectly with the sweet, soy dipping sauce.

Liz Grating Zucchini

My version is a bit lighter for the season and a great use for all of the zucchini popping up around farmer’s markets and backyard gardens this time of year.

Zucchini Scallion Fritters Recipe

I hope it becomes a new favorite in your house as it has in ours.

Your fork is waiting.

Zucchini Scallion Pancakes with Dipping Sauce Recipe

Zucchini Scallion Pancakes with Soy Dipping Sauce

4.54 stars average
These light and flavorful scallion pancakes are made with zucchini and served with a sweet and tangy Asian inspired dipping sauce.
PREP: 5 mins
COOK: 10 mins
TOTAL: 15 mins
Pin Recipe
Servings: 4

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.
  • In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.
  • 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.)
  • 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.

Notes

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

Nutrition

Calories: 100kcalCarbohydrates: 8.4gProtein: 3.6gFat: 6gSaturated Fat: 0.7gCholesterol: 46mgFiber: 0.9g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Want more healthy and easy appetizers?? Head over to my Pinterest board to prep for your next party!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

17 Comments

  1. I have soooo many zucks from my garden and was looking for a different recipe. These are fantastic! I’ll share with friends: )
    Thanks!
    Deb

  2. These were great for a quick lunch side to go with your easy wonton soup. Did you put the sesame seeds in the batter? Or are those just sprinkled on at the end?

  3. These do look really good. I would use coconut oil but was wondering about almond flour as I am GF. I would also have to add LaMar’s Famous Seasoning. I can’t imagine something like this without it.

  4. Just made these for the first time and they are delicious and were so easy to make. I read so many food/cooking blogs and always seem to come back to your recipes. They aren’t complicated and delicious!

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