Crispy Zucchini Carrot Pancakes with Asian Dipping Sauce
Shredded zucchini, carrot, and cabbage pan fried into golden pancakes and served with a soy and sesame dipping sauce.
Equipment
- Large bowl
- Clean kitchen towel
- Large skillet
- Small bowl for the sauce
Ingredients
Main Ingredients
- 1 cup zucchini shredded
- 1 cup carrot shredded
- ½ cup cabbage shredded
- ¼ cup green onions chopped, plus extra for garnish
- ½ cup all purpose flour or gluten free flour blend
- 1 large egg beaten
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil for pan frying
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey optional
- 1 tsp ginger grated, optional
- 1 tbsp sesame seeds optional garnish
Instructions
Cooking
- Prep. Mix the zucchini, carrot, cabbage, and green onions, then squeeze out as much liquid as you can with a clean towel.
- Batter. Stir in the flour, egg, salt, and pepper until the vegetables are lightly coated.
- Fry. Heat a thin layer of oil over medium heat, drop in spoonfuls, flatten to half an inch, and cook 3 to 4 minutes per side until golden.
- Drain. Place the pancakes on paper towels and repeat with the remaining batter.
- Sauce. Whisk the soy sauce, vinegar, sesame oil, honey, and ginger in a small bowl.
- Serve. Plate the pancakes warm with the sauce and top with sesame seeds and green onions.
Notes
Substitutions: Use a gluten free flour blend and tamari in place of soy sauce for a gluten free version.
Tips: Squeeze the vegetables dry and cook in batches so the edges crisp.
Storage: Refrigerate for up to 3 days and reheat on a rack in a hot oven until crisp. Nutrition does not include the optional honey, ginger, and sesame seeds.