Zucchini Scallion Pancakes Recipe
Crispy Zucchini Scallion Pancakes with Red Lentils are packed with zucchini, scallions, ginger, and garlic and held together with a savory red lentil batter. Naturally vegan, gluten-free, and flourless.
Servings: 4 servings
Calories: 256kcal
Equipment
- 1 medium skillet preferably nonstick
- 1 Blender
- 1 julienne grater or sharp knife or box grater
Ingredients
- 1 cup split dried red lentils
- 1 large zucchini or 2 small (about 400g)
Batter ingredients:
- ½ teaspoon salt or low-sodium potassium salt substitute, for the zucchini
- ⅓ cup unsweetened nondairy milk preferably creamier (soy, oat, cashew, or pea)
- 1 tablespoon tamari or soy sauce (preferably low-sodium)
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil optional
- 1 inch ginger
- 2 cloves garlic
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt and black pepper optional
Other vegetables:
- 4 scallions thinly sliced
- ¼ medium red onion very thinly sliced
Optional:
- ½ teaspoon crushed red pepper optional
- 2 tablespoons sesame seeds
- Asian Tahini Dressing for serving
Instructions
- Soak the lentils: Rinse the red lentils well. Cover generously with water and soak for 3 hours. Drain and rinse thoroughly. Leave them in the strainer for several minutes to remove as much excess water as possible. Do not cook the lentils.
- Prepare the zucchini: Cut the zucchini into long, thin matchsticks using a julienne peeler or mandoline, or cut it lengthwise with a sharp chef's knife to create long julienne strands. Alternatively, use the large holes of a box grater to shred the zucchini into long strands, grating lengthwise when possible.Salt the zucchini: Place the zucchini in a large bowl, sprinkle with ½ teaspoon salt, and toss well with your hands to evenly coat the strands. Let stand for at least 10 minutes to draw out excess moisture. Squeeze well: Transfer the zucchini to a clean kitchen towel, then use your hands to wring out and squeeze firmly to remove as much liquid as possible. Separate the strands with your fingers.
- Make the lentil batter: Add the drained lentils, soy milk, tamari, rice vinegar, optional sesame oil, ginger, garlic, baking powder, baking soda, salt and black pepper (if using) to a high-speed blender. Blend until completely smooth, scraping down the sides as needed.Transfer the batter: Pour the red lentil batter into a large, clean bowl.
- Add the vegetables: Add the squeezed zucchini, scallions, red onion, and optional red pepper flakes to the batter. Toss well until evenly coated. The mixture should look predominantly like vegetables, not batter. There should be just enough batter surrounding the strands to hold them together.
- Heat the skillet: Heat a large nonstick skillet over medium to medium-low heat. Lightly brush with oil, if using. Add the sesame seeds: Sprinkle about 1 ½ teaspoons sesame seeds directly onto the skillet where each pancake will go.
- Form the pancakes: Immediately add about ¾ cup of the zucchini mixture directly over the sesame seeds. Use a spatula to spread and press it into a thin round. Keep the vegetables packed together so the pancake holds when flipped.
- Cook: Cook for 4 to 5 minutes on the first side, or until deeply golden underneath, crisp around the edges, and sufficiently set to flip without falling apart.
- Flip carefully: Slide a wide spatula completely underneath the pancake and flip. Cook for another 3 to 4 minutes, pressing gently with the spatula, until golden and cooked through. Reduce the heat if the exterior is browning before the center sets.
- Repeat with the remaining mixture and sesame seeds, adding more oil as needed.
- Cut: Let the pancakes cool slightly to firm up, then use a sharp knife to cut them into squares.
- Serve: Serve warm and crispy with my Creamy Asian Tahini Dressing for dipping or drizzling.
Video
Notes
Pancake size: The recipe makes 4 medium pancakes, using one-fourth of the mixture for each. Alternatively, make 2 large pancakes in a large skillet, using half of the mixture for each. Let the large pancakes cool slightly to firm up, then use a sharp knife to cut them into squares for serving.
Serve with 5-Minute Creamy Asian Tahini Dressing. (Note: Nutriiton facts does not include the sauce.)
Find my nontoxic nonstick cookware, red lentils, and julienne grater here.
Nutrition
Calories: 256kcal | Carbohydrates: 38g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 229mg | Potassium: 1006mg | Fiber: 16g | Sugar: 3g | Calcium: 139mg | Iron: 5mg
