In Japan there’s an extremely popular dish known as Okonomiyaki. It is essentially a stuffed pancake that originated on the streets of Osaka, and is now popular all over Japan. I remember trying it on my first trip to Japan when I was 10, and every time I’ve gone after that. It is my cousins favorite meal so whenever I go to see her, we get okonomiyaki. While this zucchini pancakes dish is not okonomiyaki, I was inspired by it when I came up with this recipe.
This dish is comprised of 3 main parts; the zucchini, the carrot, and the batter. I would argue, since you could fill this pancake with anything you want, the batter is the most important part. This, like my zucchini slaw, was just another way to use up some veggies before they spoiled.
Once everything is combined you ladle the mixture out on a skillet and cook as you would any normal pancake. The most fun part about savory pancakes though, might just be the sauce. This one I drizzled with my Homemade Sriracha Mayo and topped with some Pea and Radish sprouts.
Zucchini Pancakes Ingredients
1 medium Zucchini
1 medium Carrot
1 tsp Garlic Powder
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Lemon Juice
1/2 tsp Fresh Cracked Black Pepper
3/4 cup Sparkling Water
1/2 cup AP Flour
Sriracha Mayo; optional, to taste (If you leave this off the entire dish becomes vegan)
Sprouts; for garnish
Zucchini Pancakes Instructions
1. Using a vegetable peeler, peel the first layer off the zucchini and carrot and discard. Use a peeler to finely shred the zucchini and carrot, putting the shreds into a large bowl.
2. Add in the garlic powder, paprika, salt, pepper, and lemon juice and toss well to mix.
3. In a separate bowl combine the flour and the sparkling water. Do not over mix, but do use a whisk so there are no lumps. When it is a proper pancake consistency (add more sparkling water if it is too thick) dump in the zucchini mixture and toss to coat.
4. On a searing hot skillet ladle half of the mixture. When small bubbles form in the center of the zucchini pancakes that means they are ready to flip. About 1 minute on the first side, and half a minute on the second, depending on temperature.
5. Plate and drizzle with the sriracha mayo and garnish with sprouts.
Notes
As this is just a type of savory pancake, you can definitely make it your own recipe and change literally everything. You can even change the amount of flour and leave off a few ingredients to make surprisingly easy zucchini fritters!
One day I’ll make a proper Japanese Okonomiyaki for this website, but until then my lazy knockoff version is all I have for you. However if you want to try another type of Japanese pancake, my recipe for Japanese souffle pancakes is quite popular!
Zucchini Pancakes
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Lemon Juice
- 1/2 tsp Salt
- 1/2 tsp Fresh Cracked Black Pepper
- 3/4 cup Sparkling Water
- 1/2 cup AP Flour
- Sriracha Mayo to taste
- Sprouts to garnish
Instructions
- Using a vegetable peeler, peel the first layer off the zucchini and carrot and discard. Use the peeler to completely peel the zucchini and carrot, putting the shreds into a large bowl.
- Add in the garlic powder, paprika, salt, pepper, and lemon juice and toss well to mix.
- In a separate bowl combine the flour and the sparkling water. Do not over mix, but do use a whisk so there are no lumps. When it is a proper pancake consistency (add more sparkling water if it is too thick) dump in the zucchini mixture and toss to coat.
- On a searing hot skillet ladle half of the mixture. When small bubbles form in the center of the zucchini pancakes that means they are ready to flip. About 1 minute on the first side, and half a minute on the second, depending on temperature.
- Plate and drizzle with the sriracha mayo and garnish with sprouts.
Notes
Savory Pancake Recipes
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