Description
These crispy vegetable pancakes with an Asian dipping sauce are a delicious and savory appetizer, packed with shredded carrots, zucchini, cabbage, and aromatic spices. Perfectly pan-fried to a golden crisp and served with a tangy, slightly sweet dipping sauce, they offer a delightful combination of textures and flavors that will please vegetarians and vegetable lovers alike.
Ingredients
Scale
Vegetable Pancakes
- 2 cups shredded carrots
- 1 ½ cups shredded zucchini, squeezed dry
- 1 cup shredded cabbage
- ½ cup chopped green onions
- 2 cloves garlic, minced
- ½ teaspoon grated fresh ginger
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons vegetable oil for frying
Asian Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon honey
- ½ teaspoon grated ginger
- ½ teaspoon minced garlic
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon chopped green onions for garnish
Instructions
- Prepare the vegetables: In a large bowl, combine the shredded carrots, zucchini, cabbage, and green onions. Add the minced garlic and grated ginger, then toss everything well to mix the flavors evenly.
- Make the batter: In a separate bowl, whisk the eggs. Stir in the all-purpose flour, cornstarch, soy sauce, sesame oil, salt, and black pepper until you achieve a smooth batter.
- Combine batter and vegetables: Pour the batter over the shredded vegetables and mix thoroughly until all the vegetables are well coated with the batter.
- Heat the skillet: Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat, ensuring the pan is evenly hot before frying the pancakes.
- Cook the pancakes: Scoop about ¼ cup of the vegetable mixture for each pancake, flattening it slightly in the pan. Cook for 3 to 4 minutes on each side until the pancakes are golden brown and crispy. Transfer finished pancakes to a paper towel-lined plate to absorb excess oil. Repeat this process with the remaining batter, adding more oil as necessary.
- Prepare the dipping sauce: While the pancakes cook, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes in a small bowl. Garnish the sauce with chopped green onions.
- Serve: Serve the hot, crispy vegetable pancakes alongside the prepared Asian dipping sauce for a flavorful appetizer experience.
Notes
- To vary the flavor, substitute zucchini with yellow squash or add diced bell peppers for extra color and sweetness.
- To make this recipe gluten-free, use a certified gluten-free flour blend and replace soy sauce with tamari.
- For extra crispiness, ensure the zucchini is well squeezed to remove excess moisture before mixing.
- Adjust the amount of red pepper flakes in the dipping sauce to control the spice level.
