There’s something incredibly satisfying about turning simple zucchini into golden, crispy pancakes—and then topping them with bold, umami-rich Japanese-inspired flavors.
This recipe became one of my unexpected favorites during a weekend experiment, and now it’s a regular in my meal rotation.
Why You’ll Love This Recipe
Crispy and light – These zucchini pancakes are crunchy outside, tender inside.
Savory Japanese twist – Barbecue sauce, kewpie mayo, and pickled ginger elevate every bite.
Quick and easy – From prep to plate in under 30 minutes.
Versatile – Serve as a snack, side, or vegetarian main dish.
What You’ll Need (Ingredient Highlights)
Zucchini – The base of the pancakes, coarsely grated to hold their structure.
Onion – Adds depth and sweetness when cooked.
Plain flour & baking powder – For a light, fluffy texture.
Eggs & water – Help bind the mixture and create a smooth batter.
Olive oil – For frying the pancakes to golden perfection.
Barbecue sauce & kewpie mayo – Classic okonomiyaki-style toppings.
Pickled ginger – Adds brightness and zing.
Togarashi powder – Optional but brings a hint of heat and complexity.
Pro Tips Before You Start
Squeeze the zucchini well after salting—it’s key to getting crisp pancakes.
Use kewpie mayo for authentic flavor and a creamy finish.
Fry in batches and don’t overcrowd the pan to keep them crispy.
Add extra togarashi if you love spice, or skip it for a milder taste.
How to Make Zucchini Pancakes with Japanese Flavors
Step 1: Salt the Zucchini
Place grated zucchini and onion in a bowl with salt.
Toss and let sit for 20 minutes to draw out moisture.
Then squeeze out all excess liquid and discard.
Step 2: Make the Batter
In a separate bowl, sift flour and baking powder.
Add beaten eggs and water. Season lightly, then whisk until smooth.
Stir in the zucchini mixture.
Step 3: Pan-Fry the Pancakes
Heat olive oil in a large non-stick pan over medium heat.
Working in batches, drop spoonfuls of batter into the pan.
Cook each side for about 3 minutes or until golden and crisp.
Step 4: Add Toppings and Serve
Top each pancake with barbecue sauce, kewpie mayonnaise, pickled ginger, and a sprinkle of togarashi if desired.
Serve warm and enjoy!
What to Serve It With
These pancakes pair well with miso soup, a simple cucumber salad, or even steamed rice for a more filling meal.
They also make a great party appetizer!
Variations / Substitutions
Make it spicy – Add chopped chili or more togarashi directly into the batter.
Add protein – Mix in chopped shrimp or shredded chicken for extra substance.
No kewpie mayo? – Regular mayonnaise works too, though it’s worth finding the Japanese version!
Storage & Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a hot pan or toaster oven for best texture.
Avoid microwaving if you want them to stay crisp.
FAQs
Can I make these ahead of time?
Yes, you can prep the batter ahead and store it in the fridge for up to a day.
Can I freeze the pancakes?
They’re best fresh, but you can freeze them cooked and reheat in a skillet.
Is there a gluten-free version?
Use gluten-free flour and ensure your BBQ sauce is gluten-free.
What’s the best oil for frying?
Olive oil works great, but you can also use avocado or vegetable oil.
Can I add cheese to the batter?
Yes! A little grated cheddar or parmesan adds richness.
Is togarashi spicy?
It has a mild heat and lots of flavor—feel free to adjust to your taste.
What can I use instead of pickled ginger?
You can use thin slices of fresh ginger or leave it out if preferred.
Final Thoughts
These crispy zucchini pancakes with Japanese flavors are light, flavorful, and endlessly satisfying.
I love how the smoky barbecue, creamy mayo, and spicy togarashi balance the mild zucchini base.
They’re quick enough for weeknights but fun enough to serve to guests—and honestly, I could eat the whole batch myself!
Zucchini Pancakes with Japanese Flavors
Ingredients
Method
- Salt zucchini: Place grated zucchini and onion in a bowl with salt.
- Let sit 20 minutes. Squeeze and discard excess liquid.
- Mix batter: Sift flour and baking powder into a bowl. Add eggs and water.
- Whisk until smooth. Fold in zucchini mixture.
- Cook pancakes: Heat oil in a pan over medium heat.
- Drop batter by spoonfuls and cook for 3 minutes per side until golden.
- Top and serve: Add BBQ sauce, kewpie mayo, pickled ginger, and togarashi. Serve hot.
- 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.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.