Crispy Vegetable Pancakes are a delightful way to enjoy a mix of fresh veggies in a crunchy form. This recipe combines healthy ingredients with an Asian-style dipping sauce that makes every bite delicious. Perfect for a snack or a light meal, these pancakes are easy to prepare and fun to eat!
Table of Contents
Why Make This Recipe
There are many reasons to make Crispy Vegetable Pancakes. First, they are a great way to use up vegetables you have on hand. This recipe is also easy and quick, making it perfect for busy weeknights. Plus, they pair wonderfully with a tasty dipping sauce that adds a burst of flavor. You can enjoy them hot and fresh or make them ahead for later.
How to Make Crispy Vegetable Pancakes
Ingredients:
- 1 cup shredded zucchini
- 1 cup shredded carrot
- 0.5 cup shredded cabbage
- 0.25 cup green onions, chopped (optional)
- 0.5 cup flour (or gluten-free flour)
- 1 large egg, beaten
- Salt, to taste
- Pepper, to taste
- As needed, tablespoon oil (for frying)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar (optional)
- 1 teaspoon grated ginger (optional)
- As needed, sesame seeds (optional)
- As needed, chopped green onions (optional)
Directions:
- In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions if you’re using them. Squeeze out as much moisture as you can from the veggies using a clean kitchen towel or some paper towels.
- Add the flour, beaten egg, salt, and pepper to the veggie mixture. Stir everything together until well mixed and coated.
- Heat a thin layer of oil in a large skillet over medium heat. Drop spoonfuls of the vegetable mix into the pan, flattening them with a spoon to create pancakes about 1/2 inch thick. Cook each pancake for 3–4 minutes per side, until they are golden brown and crispy. Transfer the pancakes to a paper towel-lined plate to drain any excess oil.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar (if using), and grated ginger. Taste and adjust the flavors to your liking.
- Arrange the crispy pancakes on a platter and serve warm with the Asian dipping sauce. Garnish with sesame seeds and extra chopped green onions if desired.
How to Serve Crispy Vegetable Pancakes
Serve the pancakes warm with the Asian dipping sauce on the side. They make a great appetizer or snack. You can also serve them with rice or salad for a light meal. Enjoy them while they are hot and crispy for the best texture!
How to Store Crispy Vegetable Pancakes
If you have leftovers, let the pancakes cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, place the pancakes in a skillet over medium heat until they are warm and crispy again.
Tips to Make Crispy Vegetable Pancakes
- Make sure to squeeze out as much moisture as possible from the veggies to prevent soggy pancakes.
- Adjust the amounts of salt and pepper to suit your taste.
- If you’re short on time, use a food processor to shred the vegetables quickly.
- Experiment with different vegetables based on what you have available.
Variation
You can customize these pancakes by adding other vegetables such as bell peppers, mushrooms, or sweet potatoes. Also, consider making them spicy by adding some chili flakes or sriracha sauce to the batter.
FAQs
1. Can I make these pancakes vegan?
Yes! You can replace the egg with a flaxseed egg or a chia seed mixture to make them vegan.
2. What can I serve with these pancakes?
These pancakes are great on their own but can also be served with rice, salad, or cooked noodles for a complete meal.
3. Can I freeze the pancakes?
Yes, you can freeze the cooked pancakes! Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container or freezer bag. Reheat directly from frozen in a skillet or oven until crispy.
Crispy Vegetable Pancakes
Ingredients
Vegetable Pancake Ingredients
- 1 cup shredded zucchini
- 1 cup shredded carrot
- 0.5 cup shredded cabbage
- 0.25 cup green onions, chopped (optional) Add if desired
- 0.5 cup flour (or gluten-free flour)
- 1 large egg, beaten
- Salt, to taste
- Pepper, to taste
- tablespoon oil (for frying, as needed)
Asian Dipping Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar (optional)
- 1 teaspoon grated ginger (optional)
- sesame seeds (optional, for garnish)
- chopped green onions (optional, for garnish)
Instructions
Preparation
- In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions if using.
- Squeeze out as much moisture as possible from the veggies using a clean kitchen towel or paper towels.
- Add the flour, beaten egg, salt, and pepper to the veggie mixture. Stir until well mixed.
Cooking
- Heat a thin layer of oil in a large skillet over medium heat.
- Drop spoonfuls of the vegetable mix into the pan, flattening with a spoon to create pancakes about 1/2 inch thick.
- Cook each pancake for 3–4 minutes per side, until golden brown and crispy.
- Transfer pancakes to a paper towel-lined plate to drain excess oil.
Sauce Preparation
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar (if using), and grated ginger.
- Taste and adjust the flavors to your liking.
Serving
- Arrange the crispy pancakes on a platter and serve warm with the Asian dipping sauce.
- Garnish with sesame seeds and extra chopped green onions if desired.
