Crispy Vegetable Pancakes with Asian Dipping Sauce
These Crispy Vegetable Pancakes are packed with flavor and crunch! Made with zucchini, carrots, and cabbage, they’re the perfect healthy snack or appetizer. Paired with a savory Asian dipping sauce, these golden-brown pancakes are sure to become a favorite. Try this easy recipe today!
Ingredients:
For the Pancakes:
1 cup shredded zucchini
1 cup shredded carrot
½ cup shredded cabbage
¼ cup green onions, chopped (optional)
½ cup all-purpose flour (or gluten-free flour)
1 large egg, beaten
Salt and pepper to taste
Oil for frying
For the Asian Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or sugar (optional)
1 teaspoon grated ginger (optional)
Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Prepare the Vegetable Mixture:
In a large bowl, combine the shredded zucchini, carrot, cabbage, and green onions (if using).
Squeeze out excess moisture using a clean kitchen towel or paper towels — this helps make the pancakes crispier!
2. Mix the Batter:
Add the flour, beaten egg, salt, and pepper to the vegetable mixture.
Stir until well combined and the mixture holds together.
3. Fry the Pancakes:
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the vegetable mixture into the hot oil, flattening slightly to form pancakes.
Fry for 3–4 minutes on each side until golden brown and crispy.
Remove and place on a paper towel to drain excess oil.
4. Make the Asian Dipping Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using).
Adjust the flavors to your liking.
5. Serve and Enjoy:
Serve the crispy vegetable pancakes warm with the dipping sauce on the side.
Garnish with sesame seeds and chopped green onions if desired.
Why You’ll Love It:
Quick and easy to make
Crispy and flavorful
Perfect for appetizers or snacks
Great for using up leftover veggies
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