Zucchini Pancakes

Zucchini Pancakes with Sriracha Mayo
Zucchini pancakes with Sriracha Mayo and Pea/Radish sprouts

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 use different vegetables, or a different sauce (balsamic glassa was a surprisingly nice touch when I made these with shredded cabbage instead of zucchini). And of course you can garnish with whatever you want, or nothing at all.

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 pancake

Zucchini Pancakes

A great way to use up "about to expire veggies" these zucchini pancakes are a quick and easy meal. Taking less than 10 minutes and extremely customizable.
No ratings yet
Print Pin
Course: Main Dish
Cuisine: Fusion
Keyword: Zucchini Pancakes
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 2 pancakes
Calories:

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

As this is just a type of savory pancake, you can definitely make it your own recipe and change literally everything. You can use different vegetables, or a different sauce (balsamic glassa was a surprisingly nice touch when I made these with shredded cabbage instead of zucchini). And of course you can garnish with whatever you want, or nothing at all.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Savory Pancake Recipes

This recipe post may contain affiliate links. If you purchase through the links it allows the site to make money at no additional cost to you. For more information please see Cooking To Entertain’s Policy page.