Zucchini & Scallion Pancakes (Recipe)

Anton's Leon's NYC West Village Restaurant Zucchini & Scallion Pancake Recipe

(makes roughly nine 4” diameter pancakes)

INGREDIENTS

½ Cup mung bean (yellow, peeled, small)

2 Tablespoons glutinous white rice (or short grain Japanese rice)

2 pcs green zucchini, roughly ? oz

1 small bunch scallions, finely sliced

1 clove garlic, finely minced

1 teaspoon sesame oil

1 teaspoon soy sauce

1 egg

½ teaspoon salt

Olive oil for cooking

PREPARATION

Soak the mung beans and rice in cold water overnight (or for a minimum of 3 hours). Drain well and blitz in a food processor until it makes a fine meal. Transfer the mung bean and rice meal to a mixing bowl. Set aside a small pinch of the sliced scallions for later, and add the rest to the bowl.

On a box grater, using the largest holes, grate the 2 pieces of zucchini into the bowl. Add the egg, sesame oil, salt, soy sauce, and garlic to the bowl. Mix well with a spoon or spatula.

Heat a large skillet (roughly 10-12 inches) over medium heat and add enough oil to line the bottom of the pan. You’ll cook the pancakes in batches - each pancake is a ½ cup scoop - ideally 3 at a time in the large skillet. You’ll notice a bit of water will inevitably leak out of the mixed batter - don’t fret! - just thoroughly remix the batter before scooping out each batch of pancakes.

Add ½ cup scoops one at a time to the skillet, being sure to flatten each pile right as it hits the pan. Cook for about 2 minutes on the first side, then flip and cook for another minute on the second side. Re-flip the pancake and finish cooking for one more minute on the first side. Drain on a paper towel.

SOY DIPPING SAUCE

¼ cup soy sauce

1 Tablespoons rice wine vinegar

1 teaspoon agave syrup

Small pinch of finely sliced scallions (from above)

Mix all ingredients in a small bowl, and serve in a ramekin alongside the pancakes. Dip away!

SPECIAL EQUIPMENT

Food Processor

Box Grater

FREEZING & RE-HEATING

Once cooled, wrap each pancake individually in plastic wrap. Stack all the individually plastic-wrapped pancakes, and then wrap that larger stack in foil.

To reheat, separate the pancakes and let them rest at room temp for 30 minutes to an hour (or, take them out of the freezer and leave them in the fridge overnight). Cook in a pre-heated, 450 F oven for 2 minutes, or under a broiler for 30 secs to a minute (depending on intensity of your broiler).