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Transport yourself back to those end of summer days with these quick and easy zucchini pancakes-- Asian style! They're easy and fun to make!

Course: Main Dish

Cuisine: American, Asian, Vegetarian

Servings: 18 pancakes


Dipping Sauce

  • makes 1 cup

  • 3 Tbsp sugar

  • cup ⅓tamari

  • cup ¼seasoned rice vinegar

  • 1 Tbsp mirin japanese cooking wine

  • 1 Tsp toasted sesame oil

  • cup ¼water

  • 2-3 crushed garlic cloves

  • 1 Tbsp. sesame seeds

  • 1 bunch of green onions thinly sliced

  • * only use the white part

  • 1 tsp. red chili flakes


  • makes about 18 pancakes

  • 6 cups grated zucchini 1 ½ to 2 lbs

  • cup ¾grated sweet yellow onion

  • 2 inch piece of ginger peeled and grated

  • 5 large eggs lightly beaten

  • 1 cup sweet rice flour

  • vegetable oil for cooking the pancakes


'Dipping Sauce

  1. Combine sugar, tamari, rice vinegar, mirin, sesame oil, and water. Mix in the garlic, sesame seeds, sliced green onions, and chili flakes. Set aside.


  1. Shred zucchini using a grater. Remove excess liquid by squeezing in a clean dishtowel over the sink.

  2. Grate the onion and ginger and combine with the zucchini in a large bowl. Mix well.

  3. Crack the eggs into a small bowl and beat lightly.

  4. Pour the eggs over the zucchini mix, add rice flour, and mix until fully combined.

  5. Heat a splash of oil on medium-high heat (about 400F).

  6. Scoop about ½ cup of batter at a time and flatten into a pancake on the hot griddle. Cook each side until golden brown, about 2-3 minutes per side.

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