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Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe
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★★★★★

5.2 from 26 reviews

Crispy Vegetable Pancakes with Asian Dipping Sauce are a delicious and healthy appetizer or snack featuring shredded zucchini, carrot, and cabbage all bound together with a light batter and pan-fried to golden perfection. Served with a tangy and flavorful Asian dipping sauce, these pancakes offer a wonderful balance of crispy texture and fresh, vibrant flavors, perfect for any occasion.

Ingredients

Scale

Vegetable Pancakes

  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 0.5 cup shredded cabbage
  • 0.25 cup green onions, chopped (optional)
  • 0.5 cup flour (or gluten-free flour)
  • 1 large egg, beaten
  • Salt, to taste
  • Pepper, to taste
  • As needed tablespoon oil (for frying)

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 (optional, for garnish)
  • Chopped green onions (optional, for garnish)

Instructions

  1. Prepare the Vegetables: In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and chopped green onions if using. Use a clean kitchen towel or paper towels to squeeze out as much moisture as possible from the veggies to prevent soggy pancakes.
  2. Make the Batter: Add the flour, beaten egg, salt, and pepper directly into the bowl with the shredded vegetables. Stir thoroughly until all ingredients are well combined and the mixture is evenly coated.
  3. Cook the Pancakes: Heat a thin layer of oil in a large skillet over medium heat. Drop spoonfuls of the vegetable batter into the pan, pressing down with the back of the spoon to form pancakes about 1/2 inch thick. Cook each pancake for 3 to 4 minutes on each side until they become golden brown and crispy. Transfer the cooked pancakes onto a paper towel-lined plate to drain the excess oil.
  4. Prepare the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar (if using), and grated ginger (if using). Adjust the taste according to your preference for a balanced sweet, tangy, and savory flavor.
  5. Serve: Arrange the crispy vegetable pancakes on a serving platter, garnish with sesame seeds and chopped green onions if desired, and serve warm alongside the Asian dipping sauce.

Notes

  • Ensure to remove as much moisture as possible from the shredded vegetables to achieve a crispy texture.
  • You can substitute regular flour with gluten-free flour to make the recipe gluten-free.
  • Adjust the sweetness in the dipping sauce by adding honey or sugar according to taste.
  • These pancakes are best served fresh and warm but can be reheated in a skillet to regain crispiness.
  • Add chopped green onions or sesame seeds as garnish for added flavor and presentation.

Nutrition

Keywords: vegetable pancakes, crispy vegetable fritters, Asian dipping sauce, zucchini pancakes, carrot pancakes, healthy snack, vegetarian appetizer

Find it online: https://recipeswithmia.com/crispy-vegetable-pancakes-with-asian-dipping-sauce-recipe/