Crispy Vegetable Pancakes with Asian Dipping Sauce
These Crispy Vegetable Pancakes are golden brown on the outside and packed with fresh vegetables on the inside. Light yet satisfying, they’re perfect as an appetizer, snack, or side dish. The savory Asian dipping sauce adds a tangy, umami kick that complements the crispy texture beautifully.
Ingredients
(Makes about 10 pancakes)
For the Pancakes:
1 cup shredded zucchini (squeeze out excess moisture)
1 cup shredded carrot
½ cup shredded cabbage (green or purple)
2 green onions, finely chopped
1 clove garlic, minced
½ cup all-purpose flour (or rice flour for gluten-free)
¼ cup cornstarch (for extra crispiness)
1 egg (or flax egg for vegan)
½ cup water or vegetable broth
1 tsp soy sauce
½ tsp salt
½ tsp black pepper
½ tsp sesame oil (optional, for extra flavor)
2 tbsp vegetable oil (for frying)
For the Asian Dipping Sauce:
3 tbsp soy sauce
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp honey or maple syrup
½ tsp sesame oil
½ tsp grated ginger
½ tsp red pepper flakes (optional)
1 tsp sesame seeds (for garnish)
Instructions
1. Prepare the Vegetables
1. Shred the zucchini, carrot, and cabbage. Squeeze out excess moisture from the zucchini using a clean towel.
2. In a large bowl, combine all the shredded vegetables, green onions, and garlic.
2. Make the Batter
1. Add flour, cornstarch, egg, water (or broth), soy sauce, salt, black pepper, and sesame oil to the vegetables.
2. Mix well until the batter evenly coats the vegetables. If the mixture is too thick, add a little more water.
3. Cook the Pancakes
1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Scoop about ¼ cup of the batter into the pan and spread into a thin circle.
3. Cook for 3-4 minutes per side until golden brown and crispy.
4. Repeat with the remaining batter, adding more oil as needed.
4. Make the Dipping Sauce
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and red pepper flakes.
2. Sprinkle sesame seeds on top.
5. Serve & Enjoy
Serve the pancakes hot with the dipping sauce on the side.
Nutritional Information
(Per 2 pancakes, Approx. 5 Servings)
Calories: 180
Protein: 5g
Fat: 7g
Carbohydrates: 23g
Fiber: 3g
Sugar: 3g
Sodium: 350mg
Notes & Tips
Extra Crispy Pancakes: Use cold water for the batter and cook on high heat.
Make It Vegan: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Gluten-Free Option: Substitute rice flour for all-purpose flour.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to retain crispiness.
Serving Ideas: Pair with kimchi, a side of steamed rice, or a fresh cucumber salad.
These Crispy Vegetable Pancakes are a delicious, easy-to-make dish with a delightful crunch. They’re great as a snack, side dish, or even a light meal—perfect for dipping and sharing!