Imported from Instagram

Zucchini Pancakes

Name: Zucchini Pancakes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 2 zucchini (Medium; thinly sliced or shredded); 16 oz silken tofu (One container); 1 tsp kosher salt (Plus more as needed; some is used to salt the zucchini); 1.5 cup all-purpose flour (Spoon and leveled); 0.5 cup potato starch (Spoon and leveled; may substitute 6 tbsp cornstarch); 1 tsp baking powder; 1 red onion (Small; thinly sliced); 4 scallions (Thinly sliced); 3 cloves garlic (Grated); 1 inch ginger (Grated); sesame seeds (For folding into or sprinkling over the pancakes; amount not stated); 1 tbsp avocado oil (About 1 tbsp per pan to coat the bottom, plus additional oil for drizzling and cooking the remaining pancakes)

Recipe by Catherine Perez @plantbasedrd · Instagram

Imported by Niki Su on SeeMeCook

Thick, savory vegetable pancakes made with shredded zucchini, blended silken tofu, aromatics, and a flour-starch batter. They develop crisp golden edges and a bouncy texture, and can be frozen for later reheating.

3 servings60 minEast Asian

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Ingredients

2 zucchini (Medium; thinly sliced or shredded)
16 oz silken tofu (One container)
1 tsp kosher salt (Plus more as needed; some is used to salt the zucchini)
1.5 cup all-purpose flour (Spoon and leveled)
0.5 cup potato starch (Spoon and leveled; may substitute 6 tbsp cornstarch)
1 tsp baking powder
1 red onion (Small; thinly sliced)
4 scallions (Thinly sliced)
3 cloves garlic (Grated)
1 inch ginger (Grated)
sesame seeds (For folding into or sprinkling over the pancakes; amount not stated)
1 tbsp avocado oil (About 1 tbsp per pan to coat the bottom, plus additional oil for drizzling and cooking the remaining pancakes)

Steps

1
Thinly slice or shred the zucchini using a box grater or shredding tool. Transfer it to a large mixing bowl, sprinkle with a generous pinch of kosher salt, and toss to coat.
2
Let the salted zucchini stand for 5 minutes so it releases some moisture.
3
Gather the zucchini in your hands over the bowl or sink and squeeze out as much liquid as possible. Pat the shreds dry with a paper towel, then empty and clear the mixing bowl.
4
Add the silken tofu and the measured kosher salt to a blender cup. Blend until completely smooth.
5
In the cleared mixing bowl, whisk together the all-purpose flour, potato starch, and baking powder.
6
Pour the blended tofu into the dry ingredients and whisk until a very thick batter forms.
7
Break apart the squeezed zucchini over the batter. Add the sliced red onion, scallions, grated garlic, grated ginger, and sesame seeds. Use a spatula to fold the vegetables evenly into the batter.
8
Place an 8-inch pan over medium-low heat. Add about 1 tablespoon of avocado oil and tilt the pan to coat the bottom.
9
Dollop one-third of the batter into the pan and spread it evenly with a spatula.
10
Cook the pancake undisturbed for about 7 minutes, or until the bottom is golden.
11
Sprinkle the uncooked surface with some sesame seeds and drizzle it with a little avocado oil.
12
Flip the pancake and cook for another 6–7 minutes, or until the second side is equally golden.
13
Transfer the cooked pancake to a wire rack. Clear out the pan, add more oil, and repeat with the remaining batter. The recipe makes about 3 large pancakes.
14
Cut the pancakes as desired and serve immediately with your favorite dip.

Notes

The post says the pancakes freeze well for making a larger batch. The source mentions sesame seeds in the method but does not provide a quantity. It also does not specify a reheating method.