Use a cheese grater and grate the zucchini straight into a medium size bowl.

Add the remaining ingredients and mix until just combined. Don't mix too much, just until it is just combined because otherwise you will overwork the flour and the pancake will be tough and hard. The batter will be quite thick, thicker than you expect. It will thin out in the next step.

Set aside for 15 minutes. During this time the zucchini will sweat water. Give the batter a quick stir to mix the water in.

While the batter is set aside, combine the Dipping Sauce ingredients in a small bowl then set aside.

Heat oil in a large heavy based fry pan over medium high heat.

Scoop up 1/2 cup (levelled) of batter and place in the pan. Use the bottom of the cup measure (or a spoon) to pat/spread the batter to make a circle that is roughly 12cm / 5 inches in diameter. Repeat with remaining batter (or cook in batches of 2 if your fry pan is not large enough).

Cook each side for 1 1/2 minutes until golden brown.

Serve immediately, scattered with extra shallots/scallions with the dipping sauce on the side.