Summer Recipe: Zucchinomiyaki

We recently asked our friends on social media to share their favorite ways to use one of the most versatile (and bountiful!) vegetables: zucchini! In response, Carol Fairbank graciously shared the following recipe with us. Doesn’t it look incredible?! Happy cooking!

PANCAKES
2 eggs
1/2 cup water
1.5 Tbsp soy sauce
1 Tbsp toasted sesame oil
3/4 to 1 cup all-purpose flour
4-5 cups shredded zucchini, squeezed of excess moisture
1 carrot shredded on a box grater
3 green onions thinly sliced
2 Tbsp oil for frying

TOPPINGS
1/4 cup mayonnaise
2 Tbsp sriracha
1/2 Tbsp sesame seeds
2 green onions

In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup total flour).

Add the zucchini, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.

To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.