Flatbreads & Griddle · Chinese home cooking
Beijing Zucchini Pancakes
Grated zucchini, a little flour and one egg make thin, lacy pan cakes that stay tender in the middle and crisp at the edges, served hot with a sharp soy and vinegar dip.
About this dish
The batter starts almost too loose to hold together: salted zucchini gives up its water within minutes and turns a heap of shreds into a soft paste. When it hits the oiled pan there is a quick hiss that settles into a steady sizzle, and the raw green smell gives way to something nutty and toasted. The edges dry first, lifting into an irregular lace; the centre stays pale and springy. Eat them straight from the pan, torn rather than cut, with a sharp dip.
Before you start
Equipment: Skillet. Tap the ingredient checkboxes as you go.
Method
6 steps · tick each one off as you finish it.
Salt and drain the zucchini
Toss the 320 g grated zucchini with 1 tsp salt in a colander and leave off the heat for 10 minutes, then squeeze out about 80 ml liquid. This is the point to stop: the shreds feel damp but stop dripping when you press a handful firmly.
Mix the batter
Whisk 115 g beaten egg with 80 ml cold water, then fold in drained zucchini, 30 g scallions and 130 g flour. Rest off the heat for 5 minutes; it is ready when a spoonful falls in a thick ribbon with no dry flour left.
Heat the pan
Set a 26 cm skillet over medium heat for 2 minutes, add 1 tbsp oil and swirl to coat. Look for this: the oil shimmers and a drop of batter sizzles on contact within 1 second, before any smoke appears.
Shape and fry the first side
Ladle about 90 ml batter into the pan and tilt to spread a 20 cm round. Fry over medium heat for 3 minutes, undisturbed; it is ready to turn when the rim looks dry and lacy and the centre loses its wet sheen.
Flip and finish
Slide a spatula under the pancake, flip in one motion and fry the second side over medium-low heat for 2 minutes, adding 1 tsp oil if the pan looks dry. The cue is simple: both faces are gold and the centre springs back when pressed.
Repeat and serve
Wipe the skillet, add 1 tbsp oil and repeat with remaining batter over medium heat for 3 minutes per side, making 4 pancakes. Stir 2 tbsp soy sauce, 1 tbsp vinegar and 1 tsp sesame oil together; serve hot while the edges still crackle.
Tips that matter
- If the batter loosens as it sits, stir in 1 tbsp flour; zucchini keeps releasing water for up to 20 minutes after salting.
- Keep finished pancakes on a wire rack in a low oven rather than stacking them hot, which traps steam and softens the crisp edges.
Easy variations
- Replace 80 g of the zucchini with grated carrot for a sweeter, more orange-flecked pancake.
- Add 1 tsp finely chopped garlic and a pinch of chilli flakes to the batter for a sharper, warming version.
Questions that come up
Why do my zucchini pancakes fall apart when I flip them?
Usually the batter is too wet or the first side has not set. Squeeze the shreds firmly, let the batter rest 5 minutes, and wait until the rim looks dry before sliding the spatula under.
Can I make the batter ahead?
No more than 30 minutes ahead, and keep it covered in the fridge; after that the salt draws out so much water that you would need extra flour, which makes the pancakes heavy.
Nutrition, roughly
| Energy | 310 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrate | 42 g |
| Fat | 12 g |
Estimated per serving from standard ingredients, rounded. Treat it as a guide, not clinical data.
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