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Home Asian Recipes

Chinese Zucchini Pancakes

By:Nagi
Published:20 Nov '14Updated:5 Feb '19
41 Comments
Recipe v

Chinese Zucchini Pancakes - delicately flavoured with a touch of five spice, these zucchini pancakes are easy to make and are something different to start your day.

Chinese food for breakfast? Definitely! I can tell you for a fact that breakfast in Asian countries are so much more interesting than toast and cereal! And so much more delicious!!

Though I was raised in Australia, all my relatives are in Tokyo. Every time I visit them, even though I am on holidays, I find myself bounding out of bed when the sun rises in anticipation of the mini-dinner buffet that is considered breakfast in Japan. Rice, miso soup, salads, grilled marinated fish, pickled vegetables, savoury rice porridge, sashimi (YES, sashimi!)….the list goes on and on. There really is no better way to describe it than as a mini-dinner buffet for breakfast. (Just to clarify, you might not get a 10 dish spread in every household, but standard fare would be to have rice plus a couple of side dishes).

“Breakfasts in Asian countries are so much more interesting than cereal and toast!”

Chinese Zucchini Pancake Bites
I also use this same recipe to make bite size fritters to serve as a starter.

It’s not standard throughout Asia to have dinner-for-breakfast buffets, but toast and cereal definitely are not standard breakfasts! In Thailand there’s rice in a delicately fragrant broth laced with coriander, in Indonesia (Bali) there’s Burbur Ayam which is a traditional breakfast rice porridge with shredded chicken. In Thailand there are street carts from early in the morning selling Khao Neow Moo Ping which is grilled pork skewers served with sticky rice. In Nepal there is roti which is a thin pan fried bread usually served with a vegetable curry to dip it in.

And though I did not come across Zucchini Pancakes when I travelled in China, when I saw this recipe for breakfast pancakes on one of my favourite Asian food blogs, China Sichuan Food by Elaine, I knew I had to try it.

“I’ve also used this recipe to make bite size fritters to pass around as a starter.”

For one thing, from reading the short list of ingredients I knew straight away that it was a winning flavour combination.  It’s delicately flavoured with a touch of Chinese Five Spice powder (which you can get at supermarkets in the dried herbs and spices section and is no more expensive than a regular pack of dried basil) and has a simple dipping sauce which goes with it perfectly.

The other thing I really like about this recipe is that rather than sweating the zucchini and squeezing out the excess water, the batter is set aside for 15 minutes to allow the zucchini to sweat and it is this water that turns the batter from an otherwise very thick batter to a pancake consistency. Easier than the usual method of sprinkling salt over the grated zucchini, letting it sweat then squeezing out the water then making the batter!

I’ve also used this same recipe to make fritter size pancakes to serve as a starter. They are fantastic to pass around with the dipping sauce on the side! When I make it as a starter, I usually add a generous dollop of chili into the sauce.

And when you get a chance, pop by China Sichuan Food and have a browse around for fantastic authentic Chinese recipes, so much more than the usual Chow Meins and Hokkien Noodles. I love that she makes dishes I have at Chinese restaurants so accessible for ordinary folk like me to make at home!

Let’s make something interesting for breakfast this weekend! – Nagi

More zucchini recipes

  • Crispy Zucchini Fritters

  • Cheesy Zucchini Bread (No Yeast)

  • Creamy Zucchini Soup

  • Greek Zucchini Tots

  • Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!)

  • Zucchini Tian (French Rice Bake)

 

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Chinese Zucchini Pancakes

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Breakfast, Starter
Asian, Chinese
4.67 from 12 votes
Servings4 pancakes
Tap or hover to scale
Print
  • 138
These are old fashioned Chinese pancakes made with zucchini from a fabulous Chinese food blog called Chinese Sichuan Food. I love these pancakes so much that I've made them 3 or 4 times in the last month. I make them for breakfast as well as making mini ones to serve as appetisers!

Ingredients

Batter

  • 1 large zucchini , grated (1 1/2 cups, not packed in)
  • 3 shallots / scallions , thinly sliced (about 3/4 cup)
  • 2 eggs
  • 1 cup flour
  • 3/4 tsp salt
  • 1 tsp Chinese five spice (note 1)
  • 1 tsp sesame oil

For cooking

  • 2 tbsp vegetable or other cooking oil

Dipping sauce

  • 2 tsp Chinese black vinegar (note 2)
  • 1 tsp sesame oil
  • 1 small garlic clove , finely chopped
  • 1/4 tsp salt
  • 1/4 tsp chili paste or sauce (optional - see note 3)

To Serve

  • Extra sliced shallots / scallions

Instructions

  • Use a cheese grater and grate the zucchini straight into a medium size bowl.
  • Add the remaining ingredients and mix until just combined. Don't mix too much, just until it is just combined because otherwise you will overwork the flour and the pancake will be tough and hard. The batter will be quite thick, thicker than you expect. It will thin out in the next step.
  • Set aside for 15 minutes. During this time the zucchini will sweat water. Give the batter a quick stir to mix the water in.
  • While the batter is set aside, combine the Dipping Sauce ingredients in a small bowl then set aside.
  • Heat oil in a large heavy based fry pan over medium high heat.
  • Scoop up 1/2 cup (levelled) of batter and place in the pan. Use the bottom of the cup measure (or a spoon) to pat/spread the batter to make a circle that is roughly 12cm / 5 inches in diameter. Repeat with remaining batter (or cook in batches of 2 if your fry pan is not large enough).
  • Cook each side for 1 1/2 minutes until golden brown.
  • Serve immediately, scattered with extra shallots/scallions with the dipping sauce on the side.

Recipe Notes:

1. Chinese Five Spice is really common these days and in Australia you can certainly get it at all the large supermarkets and grocery stores (Coles, Woolworths, Harris Farms, Aldis) in the dried herbs and spice section. Chinese Five Spice is a spice mix made up of (surprisingly) five spices - star anise, fennel, sichuan pepper, Chinese cinnamon and cloves. It is no more expensive than other every day spices.
2. Chinese black vinegar is sold at Asian grocery stores and is very cheap, usually $2 - $3 for a large bottle. If you can't find it, you can substitute with 1 tsp of malt (brown) vinegar or balsamic vinegar and 1 tsp of rice wine vinegar (which you can get at supermarkets or Asian grocery stores).
3. Use any chili paste or sauce you want/have to add a bit of heat. I use a Chinese chili paste which is like crushed dried chili in chili oil. I got this from an Asian grocery store for a couple of dollars. But often I just add a squirt of sriracha because I always have it on hand.
4. These are best served immediately. If you cool then reheat them in the oven, do so on a rack (so the bottom doesn't go soggy). But like any pancake, I find they are best served fresh.
5. 
Chinese Zucchini Pancakes Nutrition

Nutrition Information:

Serving: 246gCalories: 478cal (24%)Carbohydrates: 53.9g (18%)Protein: 13.6g (27%)Fat: 23.3g (36%)Saturated Fat: 4.8g (30%)Cholesterol: 164mg (55%)Sodium: 1237mg (54%)Potassium: 437mg (12%)Fiber: 2.8g (12%)Sugar: 2.2g (2%)Vitamin A: 600IU (12%)Vitamin C: 24.8mg (30%)Calcium: 50mg (5%)Iron: 4.3mg (24%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

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41 Comments

  1. Jane H says

    August 11, 2022 at 1:50 am

    5 stars
    We love these pancakes for dinner – or anytime! But especially during zucchini season. I make them with whole wheat pastry flour. After I let the batter sit, I usually end up adding a bit of extra water. I don’t fry them in the amount of oil called for here, I just heat my pan to pancake temperature, then spray the pan with a bit of oil. Any Asian dipping sauce works here.

    Reply
  2. Laura says

    May 31, 2022 at 12:57 am

    Is there anything else you could use instead of Chinese 5 spice? Thank you!

    Reply
  3. Taryn says

    April 10, 2022 at 2:25 pm

    Are the quantities in the dipping sauce incorrect?
    2tsp of vinegar is not much…

    Reply
    • Nagi says

      April 10, 2022 at 5:05 pm

      YOu don’t need a lot of sauce for this one Taryn but if you want more, just double the quantities! N x

      Reply
  4. Amy Morgan says

    April 4, 2022 at 11:15 am

    5 stars
    Yum! Great way to use up zucchini! (Even though my family won’t believe me that this is Chinese, not Indian 😆)

    Reply
  5. Joe Sheehy says

    June 30, 2021 at 11:21 pm

    5 stars
    Absolute winner here in Ireland! I’ve made 4 times now – I use gram flour and sometimes add cucumber in the mix (simply because its there). Works great with Hoi Sin dip also. Thank you!

    Reply
  6. Janelle says

    October 18, 2020 at 3:31 pm

    My girls train in the mornings. Can I mix this up and leave it in the fridge for a couple of hours and cook them up when they get home from the pool?

    Reply
    • Nagi says

      October 19, 2020 at 10:49 am

      Yes definitely Janelle! N x

      Reply
  7. Nathalie Desmarais says

    July 22, 2019 at 11:28 am

    4 stars
    Absolutely delicious, first time making recipes from you site. Everything looks amazing and because it was delicious and didn’t cost a fortune will try other recipes. Zucchini pancakes absolutely a recipe to keep. 🤗🤗

    Reply
    • Nagi says

      July 22, 2019 at 8:08 pm

      I’m so happy you loved them Nathalie ❤️

      Reply
  8. Jane says

    February 19, 2019 at 1:08 pm

    Sorry! Scallions are spring onions, right? So confusing.

    Reply
    • Nagi says

      February 20, 2019 at 9:58 am

      Hi Jane, yes scallions/spring onions or we call them shallots here – just to confuse the matter!

      Reply
      • Eric says

        August 24, 2020 at 4:39 am

        3 stars
        I made this and thought the five spice powder was too strong. I would probably cut it to one half tsp next time. I used rice flour, and it made very sticky pancakes, so i think i will also increase the amount of zuchinni too. The pancake also came out very brown, not more yellow, like in the sichuan website mentioned.

        Reply
  9. Jane says

    February 19, 2019 at 1:04 pm

    5 stars
    Hi Nagi, These are so easy and absolutely delicious. I used spring onions, not shallots because it looks like spring onions on the pancakes in your recipe. Seemed more Chinese anyway!

    Reply
  10. Naz says

    February 1, 2019 at 1:37 pm

    I made these with my own gluten free flour mix and they turned out great.

    Reply
    • Nagi says

      February 1, 2019 at 3:29 pm

      That’s great to know Naz!!

      Reply
  11. Lisa says

    April 12, 2016 at 2:51 am

    4 stars
    It was a huge hit” thanks for the recipe Nagi.

    Reply
    • Nagi says

      April 13, 2016 at 9:32 am

      Thanks for your lovely message Lisa! I’m so glad you enjoyed it! N x

      Reply
      • Lynn says

        November 26, 2018 at 6:33 am

        I have to be gluten free for medical reasons, butI would like to try this. Any suggestions?

        Reply
        • Nagi says

          November 26, 2018 at 7:08 pm

          Not sure for this one Lynn, sorry! 🙁 N x

          Reply
  12. Karen says

    June 10, 2015 at 12:27 am

    I was just wondering if anyone has tried making these with gluten free flour, and if so, what is the best gluten free flour to use?

    Reply
  13. colx says

    March 14, 2015 at 3:35 pm

    these are great didnt have shallots so used half onion diced and i put half red capsican diced in as well beautiful
    colx

    Reply
    • Nagi | RecipeTin says

      March 14, 2015 at 7:25 pm

      Thank you colx! I am so glad you enjoyed these, I make them regularly! 🙂 Quite often fore breakfast actually. Zucchinis are always great value where I live!

      Reply
  14. Charlene @ That Girl Cooks Healthy says

    November 27, 2014 at 5:44 am

    I am fixated with zucchini right now. I wouldn’t mind trying this recipe a try on the weekend, a gluten free version that is.

    Reply
    • Nagi | RecipeTin says

      November 30, 2014 at 4:41 pm

      I go through Zucchini patches too! I haven’t tried this gluten free yet, I will update the recipe if I do! 🙂

      Reply
  15. Jennifer says

    November 24, 2014 at 7:42 am

    These sound delicious! Could you make them ahead and then reheat in the oven?

    Reply
    • Nagi | RecipeTin says

      November 24, 2014 at 8:26 am

      Hi Jennifer! I just updated the recipe to add notes about this. They can be made ahead then reheated in the oven on a rack (so the bottom doesn’t go soggy). But they really are best made fresh. Like traditional pancakes which are still yummy reheated, but you can’t beat freshly made!

      Reply
      • Ashley says

        May 8, 2022 at 8:02 pm

        I would like to cook these for breakfast but am not a morning person. Can I make the batter the night before and then just fry them up in the morning?

        Reply
  16. Sarah says

    November 22, 2014 at 5:27 am

    5 stars
    Nagi this is amazing! I commented on it earlier but think my first comment didn’t go through. I totally understand what you mean by the impressive Asian breakfast spread and love having breakfast whenever I am in China. The savory foods and congee and sides are amazing. YUM. The breakfast dinner-buffet you described in Japan sounds delicious. I’d love to see some recipes from that – I’m sure it will be amazing! Pinned!

    Reply
    • Nagi | RecipeTin says

      November 22, 2014 at 5:41 am

      Don’t even mention congee to me Sarah!! It drives me crazy thinking about it and not having it on tap around where I live…..!! So glad you approve! Asian breakfasts are the BEST 🙂

      Reply
  17. Kayiu @Saucy Spatula says

    November 22, 2014 at 2:33 am

    5 stars
    Yes yes yes! I LOVE everything about this dish! Black vinegar dipping sauce is the best!!

    Reply
    • Nagi | RecipeTin says

      November 22, 2014 at 5:41 am

      I knew you would! This is right up your alley! 🙂

      Reply
  18. Claudia @ HomeMade with love says

    November 21, 2014 at 6:00 pm

    Hi Nagi, love your recipe! That looks like the perfect breakfast for me 🙂 I wish we would have more spices in Switzerland.. 🙁 lot’s of great spices or generally ingredients are really hard to come by around here…
    Guess I’ll just have to make my own.. do you have any other recipes using this Chinese five spice?

    Reply
    • Nagi | RecipeTin says

      November 22, 2014 at 5:45 am

      Hi Claudia! Thanks for stopping by! It’s funny you ask that, I was instantly about to respond and say “YES OF COURSE!” but then I just checked out my recipes and realised I had not blogged any! But you have reminded me of some of my favourite recipes using five spice so I am going to share some. 🙂 Popping over to say hello and check out your recipes too!

      Reply
  19. Chelsea @ A Duck's Oven says

    November 21, 2014 at 4:45 pm

    I learned so much from this post- thank you! I’m a huge fan of leftovers for breakfast, so I love this spin from the traditional breakfast foods. These pancakes look incredible!

    Reply
    • Nagi | RecipeTin says

      November 22, 2014 at 5:45 am

      Thanks Chelsea!! They really are incredible – a great recipe from a great blog (China Sichuan Food) 🙂

      Reply
  20. Marissa | Pinch and Swirl says

    November 21, 2014 at 4:54 am

    5 stars
    These look fantastic! I’d gladly eat them for breakfast or any other meal for that matter.

    Reply
    • Nagi | RecipeTin says

      November 22, 2014 at 5:47 am

      I’m with you there Marissa! I’ve served these at a starter at a party, as an appetiser for a sit down and had them several times for breakfast….so yes, I’ve pretty much covered having these at anytime of the day!

      Reply
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