Go Back
The Boat Shed Kitchen

Zucchini Pancakes with Japanese Flavors

These Zucchini Pancakes with Japanese Flavors are a fusion favorite—crispy-edged, veggie-packed pancakes with a fluffy center and bold toppings. Think okonomiyaki vibes with an easy prep and big flavor payoff. Perfect for brunch, snacks, or a light dinner that feels special.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2
Calories: 130
Ingredients Method Notes

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 tbsp cold water
  • 2 tbsp olive oil
  • 2 tbsp barbecue sauce
  • Kewpie mayonnaise to taste
  • 2 tbsp Japanese pickled ginger
  • Togarashi chili powder optional

Method
 

  1. Salt zucchini: Place grated zucchini and onion in a bowl with salt.
  2. Let sit 20 minutes. Squeeze and discard excess liquid.
  3. Mix batter: Sift flour and baking powder into a bowl. Add eggs and water.
  4. Whisk until smooth. Fold in zucchini mixture.
  5. Cook pancakes: Heat oil in a pan over medium heat.
  6. Drop batter by spoonfuls and cook for 3 minutes per side until golden.
  7. Top and serve: Add BBQ sauce, kewpie mayo, pickled ginger, and togarashi. Serve hot.
  8. See full steps with tips & photos → https://theboatshedcafe.com/zucchini-pancakes-with-japanese-flavors/

Notes

  • Use a Japanese-style or smoky BBQ sauce for more depth of flavor.
  • You can replace onion with finely chopped scallions for a milder taste.
  • Add chopped shrimp or bacon to the batter for a more filling variation.