Zucchini and Thai Basil Pancakes

Zucchini and Thai Basil Pancakes Recipe
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
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

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


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


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.