Zucchini Pancakes From Chinese Cuisine

Zucchini Pancakes From Chinese Cuisine


Pancakes, whether savory or sweet, is a universally recognized culinary classic. From American pancakes to Korean pancakes to these modest Chinese Zucchini Pancakes, the defining quality of the pancake is that it’s quick and takes very few kitchen skills, yet makes for a filling snack or light supper.

These Chinese Zucchini Pancakes (AKA, 糊塌子, hu tazi) were something I ate when I was little. Or at least, my mum created something pretty similar.

To eat them, I used to roll them up like cigars and eat them cold because cooling makes the pancakes particularly chewy. (“Chewiness” simply could be the holy grail of Chinese food textures.) This basic zucchini pancake may be a genuine treat at a time when special items like candies and even meat were a rarity.

Suffice it to say, zucchini pancakes aren’t new, especially now when people look for ways to use up an excess of summer squash. Cheese, sour cream, and other American ingredients are commonly used to flavor zucchini pancakes in American cooking. On the other hand, this Chinese zucchini pancake dish is abysmal.


  • 1 pc. of zucchini(about 250 grams)
  • ¾ tsp. of salt
  • 2 pcs. of eggs
  • 2 scallions (finely chopped)
  • ¼ tsp. of white pepper
  • 1 tsp. of sesame oil
  • ½ tsp. of sugar
  • ½ cup of all purpose flour
  • Vegetable oil
  • Sesame seeds for sprinkling (optional)


  1. Dry the zucchini with a kitchen towel after washing it thoroughly.
  2. Grate the zucchini with a box grater’s coarse grate setting. Grate the zucchini and add 3/4 tsp. of salt to a large basin. Let the zucchini juice sit in the bottom of the bowl for 15 minutes, and we’ll keep it. 2 eggs, 2 scallions, 1/4 tsp. powdered white pepper, 1 tbsp. sesame oil, 1/2 tsp. sugar and around 1/2 cup all-purpose flour are added to the mixture and blended.
  3. A tablespoon at a time is all you need to add more flour if you think it’s necessary (the size of the eggs, for example). The final batter should resemble a pancake batter in appearance.
  4. The pan should now be heated to medium-high heat, the bottom lightly brushed with oil, and some batter poured into the pan (make the pancakes whatever size you like). The sesame seeds should be sprinkled over the top and cooked for about three minutes on each side. Repeat until all the batter is gone.
  5. A basic soy sauce, chili oil, or any other seasonings you want can be used with this dish!

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