Zucchini Pancakes

Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 6 minutes

Ingredients:

For Pancakes:

  • 1 pound fresh zucchini, shredded
  • 3 scallions, chopped finely
  • 1 cup of all-purpose flour
  • 2 eggs
  • 1 teaspoon sesame oil
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon salt
  • ½ tablespoon vegetable oil

For Dip:

  • 1 garlic clove, mashed
  • 2 teaspoons sesame oil
  • 2 teaspoons black rice vinegar
  • 1 teaspoon salt

Directions:

  1. For pancakes in a bowl, add all ingredients except vegetable oil and mix well.
  2. Keep aside for about 15 minutes.
  3. Grease a pan with vegetable oil and heat over medium heat.
  4. Add desired amount of zucchini mixture and cook for about 2-3 minutes or until golden brown.
  5. Repeat with remaining mixture.
  6. For dip: in a small bowl, mix together all ingredients.
  7. Serve pancakes alongside dip.

Nutritional Information per Serving:

Calories: 215
Fat: 7.8g
Saturated Fat: 1.6g
Sodium: 626mg
Carbohydrates: 28.9g
Dietary Fiber: 2.4g
Sugar: 2.5g
Protein: 7.6g