1 pound fresh shredded zucchini 2 eggs 1 cup of all-purpose flour 1 teaspoon salt 1 teaspoon Chinese five spice powder 1 teaspoon sesame oil 3 green onions, finely chopped Around ½ tablespoon vegetable oil for frying the pancakes
For the Dip. 1 garlic clove, smashed 2 teaspoons black rice vinegar 1 teaspoon salt 2 teaspoons sesame oil
Wash the zucchini and shred with a tool. Make sure that they are similar in size. Add chopped green onion, eggs, sesame oil, salt and Chinese five spicy powder in. Mix well. Add around 1 cup of all-purpose flour in. Mix in one direction until there is no dry flour left any more. Set aside for around 15 minutes. Brush some oil on the surface of your pan. Heat it up. Scoop some mixture to the pan to fry until golden brown. Transfer out and serve directly or with the dip.
Prep time 15 mins Cook time 5 mins Total time 20 mins