Chiu Chow Squash Pancakes

When the Missus saw this recipe in Mastering the Art of Chinese Cookingby Eileen Yin-Fei Lo She wanted it made immediately. It seems, the Missus doesn't just love Okonomiyaki, but all types of pancakes.

 The Missus had eaten something like this before, but balked at the addition of peanuts, so I omitted them. In order to get a nutty flavor, I added sesame oil instead. So if you want to make the recipe as written in the book, you can add 2 tablespoons raw peanuts that you dry roast. The Missus thought zucchini would be pretty bland, so we bought what She called "water squash". I removed the seeds and just used the solid portions. It did add a nice mild sweetness. I also realized that this might be a tad bland so I added a bit of salt. I would also recommend that you follow the recipe's instructions and use peanut oil. Because of the rather delicate flavor, it will make a difference. Also, 1 1/2 cup of squash isn't much bulk, so I doubled the recipe, which made four decent size pancakes.

So without further ado.....

Chiu Chow Squash Pancakes

1 1/2 Cups Squash or zucchini sliced into 1/4" strips 
3 Tb sliced scallion
1 large egg lightly beaten
1 1/2 Tb premium soy sauce
1 1/2 tsp Shaoxing (drinking quality please)
4 1/2 Tb All purpose flour
1/2 tsp sugar
1/2 tsp sesame oil
dash of white pepper and salt
3+ Tb peanut oil.

- In a bowl combine dry ingredients
- In another bowl lightly beat egg and add soy sauce, sesame oil, and Shaoxing 
- Add sift dry ingredients into wet and combine into a batter.
- Add scallions and squash and mix until a batter forms.
- For about 30-40 seconds, heat a pan or wok over high heat.
- Add 3 Tb peanut oil, make sure the pan is fully coated.
- Using a large spoon or ladle, scoop up half the batter and pour into the pan.
- Using the spoon or ladle, gently spread the batter until a fairly thin textured circle is formed.
- Jiggle the pan and wok to ensure that the pancake is not sticking. Lower temperature to medium.
- When you can see the edges of the pancake is brown, flip the pancake over.
- Add more oil if necessary.
- When the pancake is browned, remove to a paper-towel lined plate.

Comments

[kat]

never heard of water squash but these pancakes sound delicious!

[the diligent diletante]

visually they kind of remind me of korean pancakes but the recipe quantities set them apart. very interesting =)

[Kirk]

Hi Kat - I wasn't paying attention so I'll get the English name next time....

Hi DD - They are... but the flavor is much more delicate. I love all types of savory pancakes, and so does the Missus.....

[Lynnea]

Yum, is it anything like a zucchini fritter?

[Kirk]

Hi Lynnea - It is a zucchini fritter.... with some Chinese touches. I don't think you'd want to eat these with sour cream, though! ;o)

[Rosa]

Can you come cook for me? :D Looks really yummy! And it does look a lot like the Korean pancakes. Now I have a craving for my mom's kimchee buchingae... May have to have her make some when she comes to visit next week! Yum yum yum...

[Kirk]

Sure Rosa!!! ;o)

[[eatingclub] vancouver]

These look good! I never heard of "Chiu Chow" pancakes before: thanks for sharing!

[Kirk]

I'd never heard of this previously either.... but the Missus had.