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all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can thicken the batter.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash has a similar texture, while cabbage is often less expensive.

Grate the zucchini and carrot using a box grater.

Squeeze out excess moisture from the grated zucchini and carrot.

Chop the green onion, garlic, and ginger finely.

In a mixing bowl, combine the grated zucchini, carrot, green onion, garlic, and ginger.

Add eggs, all-purpose flour, salt, and black pepper to the mixture and stir until well combined.

If the batter is too thick, add a little water to achieve a pourable consistency.

Heat vegetable oil in a skillet over medium heat until shimmering.

Spoon the batter into the skillet to form pancakes, flattening them slightly with a spatula.

Cook each pancake for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.

Remove the pancakes from the skillet and drain on paper towels.

Sprinkle with sesame seeds before serving.

Serve hot with soy sauce for dipping.

Cooking Techniques

Spice Level:

Allergens