Description
Crispy Vegetable Pancakes with Asian Dipping Sauce are a delicious and savory appetizer or light meal featuring a mix of shredded vegetables bound by a seasoned batter, fried to golden perfection. These pancakes are paired with a tangy, slightly sweet dipping sauce infused with soy, ginger, and a touch of chili for a balanced, vibrant Asian-inspired flavor.
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
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 pancakes: In a large bowl, combine the shredded carrots, zucchini, potato (if using), cabbage, and green onions, ensuring all vegetables are evenly mixed.
- Mix the batter: In a separate small bowl, whisk together the eggs, flour, cornstarch, soy sauce, sesame oil, salt, and pepper until smooth and well combined.
- Combine vegetables and batter: Add the egg mixture to the vegetables bowl and stir thoroughly until all vegetables are evenly coated with the batter.
- Heat the oil: Place a large skillet over medium heat and add 2 tablespoons of vegetable oil, allowing it to heat until shimmering but not smoking.
- Form and fry pancakes: Drop spoonfuls of the vegetable mixture into the hot skillet, flattening each into a small pancake shape using the back of the spoon for even thickness.
- Cook until golden and crispy: Fry each pancake for 3-4 minutes per side, or until golden brown and crisp. Add more oil as needed for subsequent batches to ensure proper frying.
- Prepare dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and chili flakes until well mixed.
- Adjust sauce consistency: Add water gradually to the sauce to thin it to desired consistency, mixing well after each addition.
- Drain excess oil: Once cooked, transfer pancakes to a paper towel-lined plate to absorb any excess oil.
- Serve: Plate the crispy vegetable pancakes and serve them warm alongside the prepared Asian dipping sauce for dipping.
Notes
- To ensure zucchini doesn’t make the pancakes soggy, squeeze out excess moisture before mixing.
- Adding shredded potato is optional but helps achieve extra crispiness.
- Adjust the chili flakes in the dipping sauce according to your preferred spice level.
- The pancakes are best served immediately for maximum crispiness but can be kept warm in a low oven if needed.
- Vegetable oil with a high smoke point is recommended for frying.
