Chinese zucchini pancakes, also known as "糊塌子" (hutazi) in Chinese. These delicious pancakes are a popular Chinese dish known for their golden brown crispy exteriors and tender middle. They are bursting with the flavors of different shredded vegetables, such as fresh zucchini, carrot, and green onion. Chinese zucchini pancakes are a great way to enjoy a vegetable-packed meal if you love vegetables. Read on for more information about this recipe:
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Ingredients
Zucchini: I used 2 medium-sized zucchinis in this recipe. You can adjust the quantity accordingly.
Carrot: Zucchinis and carrots are a colorful and nutritious mix. The sweetness of carrots complements the mild zucchini flavor.
Green onion/spring onion: They add extra onion-like flavor to the pancakes. They are a must-have ingredient! If you don't have green onion, you can substitute it with onion powder.
Eggs: Eggs also add moisture and structure to the pancake batter,
All-purpose flour: Flour helps hold the ingredients together and prevents them from falling apart during cooking. You can also substitute with whole wheat flour.
Salt: I use a teaspoon of salt to soak the zucchini and carrot for 10 minutes to eliminate the excess liquid.
Cooking oil: to cook the pancakes.
Salt and black pepper: to taste.
Sesame oil and roasted sesame seeds: They are optional.
How to make Chinese zucchini pancakes: step-by-step
Here's a step-by-step guide on how to make Chinese Zucchini Pancakes:
Wash and trim the ends of the zucchini and carrot. Grate the zucchini and carrot using a food processor or a box grater. Thinly sliced the green onions.
In a mixing bowl, combine the julienned zucchini with 1 teaspoon of salt. Let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini and carrot to remove any remaining liquid using a clean kitchen towel, cheesecloth, or hand! This step prevents the pancakes from becoming soggy.
In a separate large bowl, add flour, chopped green onions, carrot, zucchini, eggs, salt and black pepper. Mix until you have a smooth batter. Heat a large skillet over medium high heat and add vegetable oil. Spoon the batter into the hot oil, spreading it to create even-sized pancakes. Depending on the size of your pan, you can cook multiple pancakes at once, but make sure they have enough space to flip easily. Cook until golden brown on both sides, about 2-3 minutes on each side
Transfer the cooked pancakes to a plate lined with a paper towel to drain excess oil. Serve hot with your favorite sauce. Enjoy!
Pro tips for crispy zucchini pancakes
To achieve the best results, here are some pro tips to help you achieve delicious pancakes:
- Use medium-high heat and sufficient oil for frying. The oil should sizzle but not smoke. Using enough oil ensures that the pancakes cook evenly and become crispy.
- Don't overcrowd the pan; give the pancakes space to cook evenly.
- Flip them carefully with a spatula for even browning. When it's time to flip the pancakes, be gentle to avoid breaking them apart. Adjust the heat as needed to prevent burning.
Remember that cooking Chinese Zucchini Pancakes may take a bit of practice to master, but you will get the hang of it pretty quickly!
Serving suggestions
Chinese zucchini pancakes can be served as main dishes, side dishes, or appetizers. Here are some serving suggestions:
Simple dipping sauce: Some popular Asian dipping sauce include soy sauce, vinegar, hoisin sauce, sweet chili sauce, chili oil, or a combination of soy sauce, sesame oil, and minced garlic.
Pickled vegetables: Serve the zucchini pancakes with pickled vegetables like kimchi or pickled cucumber slices.
Rice or noodles: Turn the dish into a more substantial meal by serving the zucchini pancakes with steamed white or brown rice or stir-fried noodles.
Hot and sour soup: For a heartier meal, serve the zucchini pancakes as a side dish with a bowl of hot and sour soup or any other favorite Chinese soup.
Variations
Chinese Zucchini Pancakes are versatile. Here are some ideas for different ways to make these pancakes:
Shrimp or pork pancakes: Add cooked and finely chopped shrimp or ground pork to the batter for a protein-packed version. Season the meat with soy sauce or your favorite seasoning before adding it.
Gluten-free version: Use gluten-free flour or a combination of rice flour and cornstarch to make a gluten-free version of these pancakes. Almond flour works wonderfully in the batter, too.
Vegan zucchini pancakes: Replace the eggs with a vegan egg substitute like flaxseed to make the pancakes vegan-friendly. You can also use plant-based milk to adjust the batter consistency.
Sweet zucchini pancakes: Create a dessert-like variation by adding a touch of sugar, cinnamon, and vanilla extract to the batter. Top the cooked pancakes with powdered sugar, honey, or maple syrup.
Remember to adjust the cooking time and heat level based on the thickness and ingredients you choose.
Storing
You can place the zucchini pancakes in an airtight container. If stacking them in the container, consider placing a sheet of parchment paper between each pancake to prevent sticking. They can typically be refrigerated for 2-3 days.
Final thought
Chinese zucchini pancakes offer a tasty and unique flavor to the classic pancake. They're a delicious addition to any meal. Give them a try next time and discover a new favorite dish to enjoy with family.:)
Homemade Chinese Zucchini Pancakes Recipe (糊塌子)
Ingredients
- 2 tablespoons cooking oil
- 2 zucchini
- 2 bunches of green onions
- ½ cup carrot strips
- 4 eggs
- 1 cup all-purpose flour
- 1 teaspoon salt for soaking the zucchini and carrot
- salt and black pepper to taste
- sesame oil optional
- roasted sesame seeds for garnish
Instructions
- Wash and trim the ends of the zucchini and carrot. Grate the zucchini and carrot using a food processor or a box grater. Thinly sliced the green onions.
- In a mixing bowl, combine the julienned zucchini with 1 teaspoon of salt. Let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini and carrot to remove any remaining liquid using a clean kitchen towel, cheesecloth, or hand! This step prevents the pancakes from becoming soggy.
- In a separate large bowl, add flour, chopped green onions, carrot, zucchini, eggs, salt and black pepper. Mix until you have a smooth batter.
- Heat a large skillet over medium high heat and add vegetable oil.
- Spoon the batter into the hot oil, spreading it to create even-sized pancakes. Depending on the size of your pan, you can cook multiple pancakes at once, but make sure they have enough space to flip easily. Cook until golden brown on both sides, about 2-3 minutes on each side.
- Transfer the cooked pancakes to a plate lined with a paper towel to drain excess oil.
- Serve hot with your favorite sauce. Enjoy!
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