Delicious Breakfast: Zucchini Egg Pancake

Name: Delicious Breakfast: Zucchini Egg Pancake
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Shredded zucchini binds with eggs, flour, and scallion into batter, then pan-fries into soft golden pancakes with lacy edges. Serve warm with ketchup for an easy breakfast that smuggles vegetables into every bite.

20 minNewMedium Hot Dishes Pan-fry Original

Instructions

1
Wash the zucchini clean.
2
Grate the zucchini, add eggs, salt, and cornstarch, and mix well.
3
Add chopped green onions and mix well.
4
Heat the pan, add oil, scoop a spoonful into the pan and spread it out (spread it smaller to make it easier to flip), and cook over medium-low heat until golden brown.
5
After flipping it over, cover it with a lid. It cooks faster and the texture remains tender.
6
Fried a total of 4 pieces, and a little oil should be added to the pan before putting in each spoonful.
7
Note: When there is a bit too much egg liquid, just push it with a spoon, and it will form nicely.
8
Give it a try.