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. 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.
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. I hope it becomes a new favorite in your house as it has in ours.
Your fork is waiting.
Made with zucchini these taste as good as ordinary potato pancakes. My version is a bit lighter and a great use for all of the zucchini popping up.
- 1 tbs canola oil
- 1 cups medium zucchini grated about 2
- 1/4 c scallions thinly sliced
- 3 tbs flour
- 1 egg
- Pinch sea salt and pepper to taste
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.
Tip: After grating the zucchini, squeeze dry in a paper towel to remove excess moisture.