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Zucchini and Thai Basil Pancakes

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 4 to 6 as an appetizer
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.


  • 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

Nutrition 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

How to Make It

  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.