Ingredients
- 2 large zucchini, coarsely grated
- 1 tbsp onion, grated
- 2/3 cup (100g) plain flour
- 1 tsp baking powder
- 2 eggs, lightly beaten
- 2 tbs cold water
- 2 tbsp olive oil
- 2 tbsp barbecue sauce
- Kewpie mayonnaise
- 2 tbsp Japanese pickled ginger
- Togarashi chilli powder, to serve
Method
- Place the zucchini and onion in a bowl with 1 tsp salt, then toss to combine and set aside for 20 minutes to draw out liquid. Squeeze out the excess liquid and discard.
- Sift the flour and baking powder into a bowl. Add the egg and water then season and lightly whisk until thick and smooth. Add the zucchini mixture, then stir to combine.
- Heat the oil in a large frypan over medium heat. Working in batches, drop tablespoonfuls of batter into the pan and cook for 3 minutes each side or until golden and cooked through.
- To serve, top each pancake with 1/2 tsp barbecue sauce, stripes of mayonnaise, pickled ginger and togarashi.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 500G
