Crispy Vegetable Pancakes with Asian Dipping Sauce

🥕 Crispy Vegetable Pancakes with Asian Dipping Sauce

🍽 Serves: 4

🕒 Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins

🥬 Ingredients

For the Vegetable Pancakes:

• 1 cup cabbage, finely shredded

• 1 medium carrot, grated

• 1 small zucchini, grated and squeezed dry

• 3 spring onions, finely sliced

• 1/2 small red bell pepper, julienned

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated

• 1/2 cup all-purpose flour (or rice flour for gluten-free)

• 1/4 cup cornstarch

• 1/4 tsp baking powder

• 1 egg (or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water)

• 1/4 cup cold water (adjust as needed)

• Salt & pepper to taste

• 1 tbsp soy sauce (optional)

• Vegetable oil for frying

For the Asian Dipping Sauce:

• 3 tbsp soy sauce (light)

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp honey or maple syrup

• 1 tsp chili flakes or chili paste (optional, for heat)

• 1 tsp grated ginger

• 1 clove garlic, minced

• 1 tsp sesame seeds (optional)

• 1 tbsp chopped scallions (for garnish)

👩‍🍳 Instructions

1. Prepare the Vegetables

• Grate or finely chop all vegetables.

• Place zucchini in a clean towel or paper towels and squeeze out excess moisture.

• Combine cabbage, carrot, zucchini, bell pepper, spring onions, garlic, and ginger in a large bowl.

2. Make the Pancake Batter

• In a separate bowl, mix flour, cornstarch, baking powder, salt, and pepper.

• Add the egg and water, stirring until smooth (thick but pourable batter).

• Add soy sauce if using.

• Fold in the vegetables until everything is well coated. The batter should cling to the veggies—add a tablespoon more water if too thick.

3. Cook the Pancakes

• Heat 2–3 tablespoons of oil in a large nonstick skillet over medium heat.

• Spoon 1/4 cup of batter into the pan per pancake. Flatten slightly with a spatula.

• Cook 2–3 pancakes at a time (don’t overcrowd).

• Fry for 3–4 minutes per side or until golden brown and crispy.

• Drain on a paper towel. Keep warm in a 200°F (90°C) oven if needed.

4. Prepare the Dipping Sauce

• In a small bowl, whisk together all the dipping sauce ingredients.

• Taste and adjust sweetness, salt, or heat as desired.

🥢 To Serve

• Serve the hot pancakes with the dipping sauce on the side.

• Garnish with chopped scallions and sesame seeds if desired.

🔄 Variations & Tips

• Vegan? Use a flax egg instead of regular egg.

• Gluten-Free? Use rice flour and tamari instead of soy sauce.

• Add Protein: Add finely chopped tofu or cooked shrimp to the batter.

• Make Ahead: You can prep the vegetables and sauce ahead of time. Fry the pancakes fresh for crispiness.

Would you like a printable version or a variation like Korean-style kimchi pancakes or Thai-style?