Description
Crispy Vegetable Pancakes with Asian Dipping Sauce are a delightful, savory appetizer or snack featuring shredded fresh vegetables bound with eggs and flour, pan-fried to golden perfection. Paired with a tangy and slightly sweet Asian-inspired dipping sauce, these pancakes offer a perfect balance of crunchy texture and vibrant flavors, making them a wholesome and delicious treat suitable for vegetarians.
Ingredients
Scale
Vegetable 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 (about 2 tablespoons initially, more as needed)
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 vegetables: In a large bowl, combine the shredded carrots, zucchini (ensure excess moisture is squeezed out), shredded potato (if using), finely chopped cabbage, and green onions. Mixing these fresh ingredients creates the base of the pancake.
- Mix the batter: In a separate small bowl, whisk together the eggs, all-purpose flour, cornstarch, soy sauce, sesame oil, salt, and pepper until well combined. This mixture will bind the vegetables together.
- Combine vegetables and batter: Pour the egg and flour mixture into the bowl with the vegetables and stir thoroughly until all the ingredients are evenly coated and the batter is well incorporated.
- Heat the oil: Warm 2 tablespoons of vegetable oil in a large skillet over medium heat. Ensure the oil is hot enough to crisp the pancakes but not smoke.
- Form and cook pancakes: Using a spoon, drop spoonfuls of the vegetable mixture into the skillet. Flatten each mound gently with the back of the spoon to form small pancakes about 3-4 inches in diameter.
- Fry until golden and crispy: Cook the pancakes for 3-4 minutes on each side, or until they achieve a golden brown and crispy texture. Add more oil as needed when cooking in batches to maintain crispiness.
- Prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or sugar), grated ginger, and chili flakes if you prefer some heat. Adjust the flavor to taste.
- Thin the sauce: Add about 1 tablespoon of water to the dipping sauce if it feels too thick, whisking until the desired consistency is reached.
- Drain the pancakes: Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil, keeping them crispy and not greasy.
- Serve: Plate the crispy vegetable pancakes and serve immediately with the prepared Asian dipping sauce on the side for dipping.
Notes
- For extra crispiness, the shredded potato is optional but highly recommended.
- Make sure to squeeze out excess water from zucchini and other watery vegetables to prevent soggy pancakes.
- Adjust the chili flakes in the dipping sauce according to your preferred spice level.
- These pancakes can be kept warm in a low oven if cooking in batches.
- They are best enjoyed fresh to retain their crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Pan-frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 pancakes with dipping sauce
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: vegetable pancakes, Asian dipping sauce, crispy pancakes, vegetarian appetizer, savory pancakes, healthy snack
