Zucchini and Thai Basil Pancakes

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.

Yield: Serves 4 to 6 as an appetizer
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 53%
  • Protein: 3.6g
  • Fat: 10g
  • Saturated fat: 1g
  • Carbohydrate: 17g
  • Fiber: 0.9g
  • Sodium: 373mg
  • Cholesterol: 35mg

Ingredients

  • 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

Preparation

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