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Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties

Low-Fat Zucchini and Egg Patties

Sichuan★ Easy20min

Prep 10m ·
Cook 10m ·
2 Servings

Course

BreakfastSnack
Protein

EggsVegetarian
Method

Pan Fry
Cuisine

Homestyle

IngredientsWhat you'll need for Low-Fat Zucchini and Egg Patties

Ingredient Amount Notes
Zucchini 140g
Carrot 70g
Cornmeal 40g
Egg 1
Salt 2g
White pepper powder 0.5g
Chicken powder 0.5g

Low-Fat Zucchini Egg Pancake

Ingredients

  • 140g Zucchini
  • 70g Carrot
  • 40g Cornmeal
  • 1 Egg
  • 2g Salt
  • 0.5g White pepper powder
  • 0.5g Chicken powder

Instructions

  1. Grate zucchini and carrot into shreds. Mix all ingredients together until well combined. The texture should be like this (don’t substitute cornmeal with white flour – this healthy version is the point!).
  2. Brush a thin layer of oil on an electric griddle. Form the mixture into balls, place in the pan and flatten. Cover and cook for 3 minutes on each side.
  3. Light, refreshing, and low-fat. Perfect for summer.

Cooking StepsHow to cook Low-Fat Zucchini and Egg Patties step by step

  1. Low-Fat Zucchini and Egg Patties
    Step 1 Detail

    Grate zucchini and carrot into shreds. Mix all ingredients together until well combined. The texture should be like this (don’t substitute cornmeal with white flour – this healthy version is the point!).

  2. Low-Fat Zucchini and Egg Patties
    Step 2 Detail

    Brush a thin layer of oil on an electric griddle. Form the mixture into balls, place in the pan and flatten. Cover and cook for 3 minutes on each side.

  3. Low-Fat Zucchini and Egg Patties
    Step 3 Detail

    Light, refreshing, and low-fat. Perfect for summer.

Common Questions

What's the most common mistake to avoid?

The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Most Chinese dishes reheat well on the stovetop over medium heat.

How can I make this spicier?

Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.

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