Zucchini Scallion Pancakes with Sweet Soy Dipping Sauce (Edit recipe)

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

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Original recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

12

Serves: 4

Ingredients

1 Tbsp Avocado Oil, or oil of choice
1 Zucchini, grated
0.25 cup Green Onion (Scallion), minced
3 Tbsp All Purpose Flour
1 Egg
1 pinch Sea Salt, to taste

Sweet Soy Dipping Sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	81
Fat:	5 g
Carbohydrates:	7 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	416 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.