Description
These crispy vegetable pancakes are a savory treat, filled with a variety of colorful veggies and pan-fried until golden brown and crispy. Paired with a flavorful Asian dipping sauce, they make the perfect appetizer or snack!
Ingredients
Scale
For the Pancakes:
- 1 cup shredded carrots
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup shredded potato (optional, for extra crispiness)
- 1/2 cup finely chopped cabbage
- 2 green onions, finely chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Asian Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1/2 teaspoon grated ginger
- 1/4 teaspoon chili flakes (optional, for heat)
- 1 tablespoon water (to thin sauce, if needed)
Instructions
-
Prepare the pancakes:
- In a large bowl, combine the shredded carrots, zucchini, potato (if using), cabbage, and green onions.
- In a separate small bowl, whisk together the eggs, flour, cornstarch, soy sauce, sesame oil, salt, and pepper.
- Add the egg mixture to the vegetables and stir until everything is evenly coated.
-
Fry the pancakes:
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Once the oil is hot, drop spoonfuls of the vegetable mixture into the skillet, flattening them into small pancakes with the back of the spoon.
- Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. You may need to add more oil as you cook the pancakes in batches.
-
Prepare the dipping sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and chili flakes (if using).
- Add a bit of water to thin the sauce, if needed.
-
Serve:
- Once the pancakes are cooked, drain them on a paper towel-lined plate to remove excess oil.
- Serve the crispy vegetable pancakes with the Asian dipping sauce on the side.
Notes
- You can customize the vegetables in the pancakes by adding bell peppers, spinach, or other vegetables of your choice.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- To make the dipping sauce spicier, add more chili flakes or a dash of sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg