Crispy Vegetable Pancakes with Asian Dipping Sauce
These golden, crispy pancakes are loaded with colorful shredded veggies and pan-fried to perfection. Paired with a tangy soy-vinegar dipping sauce, they’re a delicious, healthy spin on traditional Asian street food.
Total Time:
Prep Time:20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Pancakes:
1 cup cabbage, finely shredded
1 medium carrot, grated
1 small zucchini, grated and squeezed dry
2 scallions, thinly sliced
1/2 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh cilantro or parsley, chopped (optional)
1/2 cup all-purpose flour (or chickpea/rice flour for gluten-free)
1/4 cup cornstarch (for crispiness)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper (optional)
1 egg (or flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water)
1/4 cup cold water (adjust as needed)
olive Oil for frying
For the Dipping Sauce:
2 tbsp soy sauce (or tamari)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or maple syrup
1 garlic clove, grated
1/2 tsp chili flakes or 1 tsp chili oil
* Optional: chopped scallions or sesame seeds for garnish
Instructions
1. Prepare the Vegetables:
Grate and chop all vegetables. Pat dry with a towel, especially zucchini, to prevent sogginess.
2.Make the Batter:
In a large bowl, combine vegetables, garlic, flour, cornstarch, salt, pepper, and egg. Add water gradually until you get a thick, sticky batter that holds together.
3. Fry the Pancakes:
Heat a thin layer of olive oil in a non-stick skillet over medium heat.
Scoop about 2 tablespoons of batter per pancake, flattening slightly with a spatula.
Cook 3–4 minutes per side until golden brown and crisp.
Transfer to a paper towel–lined plate to drain excess oil.
4. Make the Dipping Sauce:
Whisk all dipping sauce ingredients together in a small bowl. Adjust sweetness, salt, and spice to taste.
5. Serve:
Serve hot with dipping sauce on the side. Garnish with extra scallions or sesame seeds.
Notes & Tips
* Extra Crispy: Use chilled water and let batter rest 10 minutes.
* Spice It Up:Add a small pinch of curry powder or chili paste to the batter.
* Gluten-Free Option: Swap flour with rice flour and use tamari in the sauce.
* Vegan Version:Use a flax egg and maple syrup instead of honey.
* Air Fryer Friendly: Lightly oil and air fry at 190°C (375°F) for 10–12 minutes, flipping once.
Nutrional information
Calories :180kcal
Protein :5g
Fat :9g
Carbohydrates :~26g
Fiber :~3g
Net Carbs :~23g