Zucchini Egg Pancake
Shred zucchini and carrot, marinate the shreds, then mix with egg and flour to form a batter. Pan-fry over low heat until golden brown.
Ingredients
Zucchini (seeded, shredded, salted for 30 minutes, and drained)
Carrot (peeled, washed, shredded, salted for 30 minutes, and drained)
Flour
Egg
Vegetable oil
a pinch
Fine salt
Chopped scallions
Instructions
1
Step 1
Seed the zucchini and shred it; peel and wash the carrot and shred it. Salt the zucchini and carrot for 30 minutes, then drain well. Add the egg and flour and stir into a thin vegetable batter.
2
Step 2
Add a small amount of oil to a flat pan. When the oil is about 70% hot, pour in the batter and spread it flat into a 3–4 mm pancake, slightly thinner in the middle. Fry on low heat until the first side is lightly golden, sprinkle with chopped scallions, flip, and continue cooking until the second side is golden as well.
