Ingredients
- 2 large zucchini coarsely grated
- 3 small spring onions finely chopped
- 2/3 cup plain flour
- 1 tsp baking powder
- 2 eggs, lightly beaten
- Kewpie mayonnaise
- Japanese pickled ginger
- barbecue sauce
- olive oil
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
- Sift the flour and baking powder into a bowl. Add the egg and then season and lightly whisk until thick and smooth. Add the zucchini mixture, then stir to combine.
- Heat the olive oil in a large frypan over medium heat. Working in batches, drop tablespoonful’s of batter into the pan and cook for 3 minutes each side or until golden and cooked through.
- To serve, top each pancake with a splash of barbecue sauce, stripes of Kewpie mayonnaise, and pickled ginger
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
