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!
Today’s recipe pays tribute to my favorite Japanese restaurants in Boston: Mr. Sushi. In college, I frequented this restaurant with friends and then with my husband as well! Hands down, our favorite item on the menu was actually an appetizer: the scallion pancake. Each bite was full of flavor and paired perfectly with the sweet, soy dipping sauce. My Zucchini Scallion Pancakes are a bit lighter for the season, and a great use for all of the zucchini popping up around farmer’s markets and backyard gardens.
Are you a fan of appetizers, too? We’ll frequently make these scallion pancakes along with other appetizers as our whole meal! Try them along a Vietnamese Shrimp Salad and Crispy Oven Baked Egg Rolls for a fun, but still balanced meal!
Why You’ll Love These Pancakes
- Ready from start to finish in under 20 minutes!
- An easy and tasty way to increase veggies in your diet.
- Perfect as a snack, an appetizer, or a side dish at dinner!
Ingredients
- Zucchini: Mild, earthy, somewhat sweet flavor that acts as a chewy base that gets deliciously crisp on the outside.
- Scallions: Also called green onions, they add mild onion flavor.
- Flour: Gives the pancakes a bit of lift and fluff.
- Egg: Acts as the binding agent for the pancakes.
- Soy dipping sauce: While you could use just soy sauce, I love to amp up the flavor with sesame oil, rice wine vinegar, sriracha, and a bit of sugar.
Easy Substitutions
- Make these pancakes gluten-free by using almond flour or gluten-free flour.
- To make them vegan, swap the egg for aquafaba or plain yogurt.
How to Make Zucchini Scallion Pancakes with Soy Dipping Sauce
Step 1. Make your soy dipping sauce by adding the soy sauce, rice vinegar, sriracha, and sugar to a bowl.
Step 2. Whisk until fully combined, then set aside.
Step 3. Take your scallions and cut them into thin slices.
Step 4. Then grate or finely shred your zucchini, and squeeze out any excess water.
Step 5. Add the scallions and zucchini to a large bowl, and add the egg.
Step 6. Add the flour and a bit of salt and pepper to taste.
Step 7. Mix until fully combined into your pancake batter.
Step 8. Heat oil in a large frying pan and add about 2 tablespoons of batter into circles. Cook for 2-3 minutes each side, and repeat until all the batter is gone.
Serve garnished with fresh scallions or fresh parsley, and enjoy your Scallion Zucchini Pancakes with Soy Dipping Sauce!
Frequently Asked Questions
Veggie pancakes can be very healthy, depending on the ingredients you use. They are usually a great source of vitamins and nutrients.
When shredding or grating zucchini, it is generally a good idea to squeeze any excess liquid before cooking. It’ll make your pancakes crispier!
You can, and reheat them, but they usually are somewhat soggy. I much prefer them made fresh. You can store the batter though and then always make fresh!
More Asian Inspired Dishes
- Slow Cooker Pho-Inspired Chicken Soup
- Thai Basil Shrimp
- Ramen Broccoli Slaw
- Baked Teriyaki Chicken Thighs
- Crispy Oven Baked Egg Rolls
Eat It, Like It, Share It!
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I hope these Zucchini Scallion Pancakes with Soy Dipping Sauce become a favorite in your home like it has in mine!
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Ingredients
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.
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