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These Korean-inspired Zucchini Scallion Pancakes are a simple tasty treat!  No-fuss preparation and ready to serve in minutes.  Packed with zucchini and scallions, held together with rice flour and eggs, heavy on the veggies.  Seasoned with gochujang pepper chili paste and a touch of rice wine, they are filled with savory flavor.

Zucchini Scallion Pancakes

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 3 7" pancakes
  • Method: Stove top
  • Cuisine: Korean
  • Diet: Gluten Free

Description

Zucchini Scallion Pancakes are so simple and so satisfying!  Easy to whip together in just minutes.  Serve as an appetizer or light meal with a quick dipping sauce and kimchi.  Vegetarian and gluten-free.


Ingredients

Pancakes

  • 1/2 cup water
  • 1/2 cup rice flour
  • 2 eggs
  • 2 teaspoons gochujang hot pepper paste (see notes)
  • 2 teaspoons mirin
  • 1/4 teaspoon white pepper
  • 1 teaspoon sea salt
  • 1 medium zucchini, cut in thin strips or grated or spiralized
  • 1 bunch scallions, slice in quarters long ways, creating strips about 45 inches long
  • 1 tablespoon raw sesame seeds, untoasted
  • avocado oil or other high heat cooking oil

Dipping Sauce


Instructions

  1. Mix together water, rice flour, eggs, gochujang, mirin, white pepper, and salt.  Set aside to hydrate while you prepare the veggies.
  2. Mix prepared veggies into the rice flour batter.
  3. Heat a cast iron or other non-stick pan to medium high heat, oil the pan with a teaspoon or so of oil.  Use tongs to place battered veggies onto the pan, spreading out so they are not piled on each other.  Spoon on batter to fill in any holes.  Keeping it thin and no bigger then 7 inches.
  4. Sprinkle on a teaspoon of sesame seeds.  Cook for 3 minutes per side.  After flipping, press pancake down with a metal spatula to flatten and cook more evenly on the underside.
  5. Serve with kimchi and dipping sauce.

Notes

Substitute for gochujang: 1 teaspoon white miso paste and 1/2 teaspoon sriracha

The finished texture is more crepe or sturdy omelet like.

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