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
Recipe from Sunset

More From Sunset

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


  • 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Zucchini and Thai Basil Pancakes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy