Zucchini and Thai Basil Pancakes

These appetizer pancakes are a bit like latkes—moist inside and crispy at the edges. At Revel restaurant in Seattle, Rachel Yang and Seif Chirchi serve them in summer as one of a rotating list of savory pancakes. You'll need an 8-in. nonstick frying pan.

1 cup flour

1/2 teaspoon baking soda

About 1 tsp. kosher salt

1 large egg

1 cup coarsely shredded zucchini, drained and squeezed dry in a kitchen towel

2 green onions, sliced on a diagonal

1/4 cup Thai basil or regular basil cut into fine shreds, plus small basil sprigs

About 1/4 cup canola oil, divided

Step 1

Preheat oven to 250° and set a baking sheet in it. Mix flour, baking soda, and 1 tsp. salt in a medium bowl. Add egg and 3/4 cup water and whisk until smooth. Stir in zucchini, onions, and basil shreds.

Step 2

Heat an 8-in. nonstick frying pan over medium-high heat, add 1 tbsp. oil, and swirl. Spoon in one-quarter of batter and quickly spread even. Cook until underside is deep brown, 2 minutes; flip. Add a little oil if pan looks dry; brown second side. Transfer to oven. Make more pancakes the same way.

Step 3

Quarter pancakes, garnish with basil sprigs, and add more salt if you like.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 175Calories from Fat 53

% Daily Value *
Total Fat 10g16%

Saturated Fat 1g5%
Cholesterol 35mg12%
Sodium 373mg16%
Total Carbohydrate 17g6%

Dietary Fiber 0.9g4%
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Zucchini and Thai Basil Pancakes