- 2 zucchini (~ 500 gram/18 oz), julienned/grated
- 2 teaspoon salt
- 4 eggs (or 4 egg whites + 2 whole eggs)
- 4 scallions, thinly sliced
- 1-2 jalapeno (or any fresh chilies), seeded and thinly sliced
- 2 teaspoon sugar
- 1/2 teaspoon ground pepper
- 2 teaspoon sesame oil
- 1 to 1 1/2 cup all-purpose flour
- 1 tablespoon sesame seeds
- Dipping sauce (mix together)
- 2 tablespoon soy sauce
- 1 tablespoon lemon juice/rice vinegar
- 1/2 tablespoon sesame oil
- 1 teaspoon sesame seeds/nanami togarashi
- Toss together zucchini with the 2 teaspoon salt in a large mixing bowl. Set aside for about 15 minutes, until zucchini wilts and water appears at the bottom of the bowl.
- Into the bowl, add eggs, scallions, jalapeno, sugar, pepper, and sesame oil. Mix well. Then add enough flour (start with 1 cup) to the mixture to make a pancake-like batter.
- Heat a non-stick frying pan, or a cast iron skillet over medium high heat. Once the pan is hot, reduce the heat to medium. Brush with some oil, then pour a ladleful of pancake mixture to the pan, and sprinkle with some sesame seeds. Once the edges start to brown, gently flip to brown the other side. This should take about 2 minutes per side. Repeat this step until all batter is used up.
- The pancakes are best served hot. As is is great, but you can serve it with the dipping sauce if you want. Or with any chili sauce you currently stock at home.
Another great recipe by https://dailycookingquest.com.