Zucchini Egg Pancake

Zucchini Half root	Minced green onions Appropriate amount
Salt 2 grams	Egg 2
flour 30g	Edible oil Appropriate amount

How to make zucchini egg pancakes

Step 1

Wash the zucchini without peeling it. I only used half of it.

Step 2

Grate into fine threads.

Step 3

Add salt and minced green onions and mix well (you can omit it if you don’t like green onions)

Step 4

Beat in two eggs and mix well.

Step 5

Add flour, mix into a paste, and let it sit for a few minutes (the prepared batter is relatively thin, and a batter that is too thick will taste hard and not tender enough)

Step 6

Put oil in the pan, use a spoon to scoop out a spoonful of batter and spread it evenly.

Step 7

When the bottom is solidified, shake the pan and use a spatula to hold the egg pancake, flip it over quickly, and fry until both sides are golden brown.

Step 8

The dipping sauce can be prepared with minced garlic, vinegar, and a very fresh flavor. Zucchini egg pancake recipe