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.
Servings 4
Calories 100kcal
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
- 2 tablespoons soy sauce low sodium
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or chili paste (optional)
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.
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
