Omnivore's Cookbook · by Maggie Zhu★ 4.8 (4)
Chinese Zucchini Pancakes (糊塌子)
NUTRITION · PER SERVING48M COOK
CAL 5%·PRO 9%
CARBS 11G46% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 4G34% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried zucchini pancakes seasoned with sesame oil and green onion, served with vinegar and chili oil for dipping. A savory Chinese breakfast that's tender inside and crispy outside.
mainchineseeggs🍳 skilletdairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 zucchini ((about 300 g / 10 oz))
- 1 green onion (, sliced)
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon sesame oil
- 1/2 cup (75 g) all-purpose flour ((or more, if needed))
- Oil spray
- 1 tablespoon Chinkiang vinegar
- 2 teaspoons light soy sauce ((or soy sauce))
- 1 teaspoon sesame oil ((or chili oil to taste))
- 1/4 teaspoon sugar
At a glance
PER SERVING · TIME 48M
CAL 5%·PRO 9%
CARBS 11G46% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 4G34% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 318mg
- Total sugar
- 2g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 25mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.