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ASIAN ZUCCHINI PANCAKES

Transport yourself back to those end of summer days with these quick and easy zucchini pancakes-- Asian style! They're easy and fun to make!
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Course Main Dish
Cuisine American, Asian, Vegetarian
Servings 18 pancakes

Ingredients
  

Dipping Sauce

  • makes 1 cup
  • 3 Tbsp sugar
  • 1/3 cup tamari
  • 1/4 cup seasoned rice vinegar
  • 1 tbsp mirin japanese cooking wine
  • 1 tsp toasted sesame oil
  • 1/4 cup water
  • 2-3 crushed garlic cloves
  • 1 tbsp sesame seeds
  • 1 bunch of green onions thinly sliced * only use the white part
  • 1 tsp red chili flakes

Pancakes

  • makes about 18 pancakes
  • 6 cups grated zucchini 1 1/2 to 2 lbs
  • 3/4 cup grated sweet yellow onion
  • 2 inch piece of ginger peeled and grated
  • 5 large eggs lightly beaten
  • 1 cup sweet rice flour
  • vegetable oil for cooking the pancakes

Instructions
 

Dipping Sauce

  • Combine sugar, tamari, rice vinegar, mirin, sesame oil, and water. Mix in the garlic, sesame seeds, sliced green onions, and chili flakes. Set aside.

Pancakes

  • Shred zucchini using a grater. Remove excess liquid by squeezing in a clean dishtowel over the sink.
  • Grate the onion and ginger and combine with the zucchini in a large bowl. Mix well.
  • Crack the eggs into a small bowl and beat lightly.
  • Pour the eggs over the zucchini mix, add rice flour, and mix until fully combined.
  • Heat a splash of oil on medium-high heat (about 400F).
  • Scoop about ½ cup of batter at a time and flatten into a pancake on the hot griddle. Cook each side until golden brown, about 2-3 minutes per side.