Zucchini and Thai Basil Pancakes

Zucchini and Thai Basil PancakesRecipe
Photo: Annabelle Breakey
These appetizer pancakes are a bit like latkes—moist inside and crispy at the edges. At Revel restaurant in Seattle, Rachel Yang and Seif Chirchi serve them in summer as one of a rotating list of savory pancakes. You'll need an 8-in. nonstick frying pan.
Serves 4 to 6 as an appetizer


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1 cup flour
1/2 teaspoon baking soda
About 1 tsp. kosher salt
1 large egg
1 cup coarsely shredded zucchini, drained and squeezed dry in a kitchen towel
2 green onions, sliced on a diagonal
1/4 cup Thai basil or regular basil cut into fine shreds, plus small basil sprigs
About 1/4 cup canola oil, divided


Total: 30 Minutes

1. Preheat oven to 250° and set a baking sheet in it. Mix flour, baking soda, and 1 tsp. salt in a medium bowl. Add egg and 3/4 cup water and whisk until smooth. Stir in zucchini, onions, and basil shreds.

2. Heat an 8-in. nonstick frying pan over medium-high heat, add 1 tbsp. oil, and swirl. Spoon in one-quarter of batter and quickly spread even. Cook until underside is deep brown, 2 minutes; flip. Add a little oil if pan looks dry; brown second side. Transfer to oven. Make more pancakes the same way.

3. Quarter pancakes, garnish with basil sprigs, and add more salt if you like.

Created date

April 2012

Nutritional Information

Calories 175
Caloriesfromfat 53 %
Protein 3.6 g
Fat 10 g
Satfat 1 g
Carbohydrate 17 g
Fiber 0.9 g
Sodium 373 mg
Cholesterol 35 mg