Crispy Vegetable Pancakes
These delightful crispy vegetable pancakes combine fresh veggies and a flavorful Asian-style dipping sauce, perfect for a snack or light meal.
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.
Notes
Make sure to squeeze out as much moisture as possible from the veggies to prevent soggy pancakes. Adjust salt and pepper to suit your taste. Use a food processor for quick shredding or experiment with different vegetables for variety.