Ingredients

1 medium zucchini

2 eggs

150 grams of flour

4 grams of salt

3 cloves of garlic

One teaspoon of minced ginger

An appropriate amount of freshly ground black pepper

1 tablespoon of sesame oil

1

First, wash the zucchini. No need to peel it. Cut it into shreds with a knife and put it in a clean and slightly larger container.

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2

Then put a small spoonful of salt on top of the cut pieces Stir the shredded zucchini evenly with chopsticks, then let it sit for about 15 minutes.

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3

After leaving it for 15 minutes, you can clearly see that the zucchini releases a lot of water. Note: Do not pour away the water. This will neutralize the flour when added later.

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4

Then directly beat two eggs and put the minced garlic and ginger into the zucchini, using chopsticks Or stir evenly with a spoon.

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5

Add 150 grams of flour into the mixed egg batter, stir evenly, and let it sit for 20 minutes to let the flour There are no small lumps inside.

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6

The pancakes will be ready in 20 minutes. Before adding it to the pan, add a little freshly ground black pepper and a tablespoon of sesame oil and stir evenly. This step is to increase the aroma of the zucchini pancakes. Note: Don’t use too much oil when frying pancakes.

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7

After the pan is heated, put a little oil in the pan , when the oil is 60% hot, pour in the stirred batter, spread it over low heat, and wait until the batter solidifies.

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8

Then shake the pan gently and the bottom will be golden brown. You can flip it over and fry until both sides are golden brown. It’s ready to serve!

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9

After it is cooked and served to the table, does it make you very appetizing just by looking at it?

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END

Notes

Minced garlic There must be sesame oil and sesame oil. Without these two, the taste will be greatly reduced!

Be sure to use low heat for pancakes. The surface will burn easily over high heat and the inside will not be cooked yet!