Crispy Vegetable Pancakes with Asian Dipping Sauce

🥢 Description

Golden and crunchy on the outside, tender and colorful inside — these crispy vegetable pancakes are loaded with shredded veggies and seasoned with soy, garlic, and sesame. Paired with a tangy Asian-style dipping sauce, they make a perfect appetizer, snack, or light lunch.

🥕 Ingredients for Crispy Vegetable Pancakes with Asian Dipping Sauce

• 1 cup shredded cabbage

• 1 small carrot, grated

• ½ zucchini, grated and squeezed dry

• ¼ cup finely chopped spring onions

• 2 cloves garlic, minced

• 1 egg (or flax egg for vegan)

• 5–6 tbsp all-purpose flour (as needed)

• 1 tbsp soy sauce

• 1 tsp sesame oil (optional)

• ½ tsp salt

• ¼ tsp black pepper

• Oil for shallow frying

Asian Dipping Sauce:

• 2 tbsp soy sauce

• 1 tbsp rice vinegar (or lemon juice)

• 1 tsp honey or sugar

• ½ tsp sesame oil

• 1 tsp finely chopped chili or chili sauce

• ½ tsp toasted sesame seeds (optional)

🔪 Instructions

1. Prep Veggies:
   Combine shredded cabbage, carrot, zucchini, spring onions, and garlic in a bowl.

2. Make Batter:
   Add egg, soy sauce, sesame oil, salt, and pepper. Stir in flour gradually until mixture binds together — thick but spoonable.

3. Fry Pancakes:
   Heat 1–2 tbsp oil in a skillet over medium heat. Scoop spoonfuls of batter and flatten slightly. Cook 2–3 minutes per side until crispy and golden.

4. Make Sauce:
   Whisk together all dipping sauce ingredients in a small bowl.

5. Serve:
   Drain pancakes on paper towel. Serve hot with dipping sauce.

📌 Notes

• Squeeze zucchini well to avoid soggy pancakes.

• Swap veggies like bell peppers, corn, or mushrooms.

• Use chickpea flour or rice flour for gluten-free version.

💡 Tips

• Keep pancakes warm in a low oven (100°C) while frying batches.

• Batter can rest in fridge up to 30 minutes — flavors meld better!

• For ultra crisp edges, fry in a mix of oil and a touch of butter.

🍽️ Servings

Makes 6–8 small pancakes (Serves 2–3 people)

🔍 Nutritional Info (Per Pancake)

✅ Benefit

Packed with colorful vegetables, these pancakes offer a delicious way to boost daily veggie intake, while the light frying keeps them crisp without being heavy. Great for picky eaters too!

❓Q/A

Q: Can I bake instead of fry?
A: Yes — bake at 200°C for 15–20 minutes on a greased sheet, flipping halfway.

Q: How do I make them vegan?
A: Replace egg with a “flax egg” (1 tbsp ground flax + 3 tbsp water).

Q: Can they be frozen?
A: Absolutely — freeze cooked pancakes; reheat in oven or air fryer for crunch.