Description
These Crispy Vegetable Pancakes with Asian Dipping Sauce are a delightful appetizer or snack, featuring a colorful mix of shredded carrots, zucchini, cabbage, and green onions bound together in a flavorful batter. The pancakes are fried until golden and served with a savory soy-based dipping sauce.
Ingredients
Scale
For the pancakes:
- 2 cups shredded carrots
- 1 ½ cups shredded zucchini (squeezed dry)
- 1 cup shredded cabbage
- ½ cup chopped green onions
- 2 cloves garlic (minced)
- 1/2 teaspoon grated fresh ginger
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons vegetable oil for frying
For the dipping sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon honey
- 1/2 teaspoon grated ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon chopped green onions for garnish
Instructions
- In a large bowl, combine the shredded carrots, zucchini, cabbage, and green onions. Add garlic and ginger, and toss to mix.
- In a separate bowl, whisk the eggs, then stir in flour, cornstarch, soy sauce, sesame oil, salt, and pepper until smooth. Pour the batter over the vegetables and mix until everything is well coated.
- Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Scoop about 1/4 cup of the mixture for each pancake and flatten it slightly in the pan.
- Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel–lined plate and repeat with remaining batter, adding more oil as needed.
- To make the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes. Garnish with green onions and serve alongside the hot pancakes.
Notes
- You can substitute zucchini with yellow squash or add bell peppers for extra color.
- To make this gluten-free, use a gluten-free flour blend and tamari instead of soy sauce.
Nutrition
- Serving Size: 2 pancakes with sauce
- Calories: 210
- Sugar: 4g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
