Print

Crispy Vegetable Pancakes Recipe Easy Homemade with Tangy Asian Dipping Sauce

crispy vegetable pancakes - featured image
Print Recipe

These crispy vegetable pancakes combine shredded cabbage, carrots, and zucchini in a light batter, fried to golden perfection and served with a tangy Asian dipping sauce. Perfect for a quick, flavorful meal or snack that sneaks in extra veggies.

Ingredients

Scale
  • 1 cup shredded cabbage (green or Napa)
  • 1 cup shredded carrots
  • ½ cup shredded zucchini
  • 2 green onions, thinly sliced
  • ½ cup all-purpose flour (or gluten-free flour blend for GF option)
  • ¼ cup rice flour (optional, for crispier texture)
  • 1 large egg, lightly beaten (substitute with flax egg for vegan)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon baking powder
  • ¼ cup cold water (adjust for consistency)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chili flakes or Sriracha (optional)
  • Neutral oil such as vegetable or canola oil (enough for shallow frying)

Instructions

  1. Wash and dry all the veggies thoroughly. Using a box grater or food processor, shred the cabbage, carrots, and zucchini. Place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible (about 5 minutes).
  2. In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, and pepper. Add the beaten egg and cold water, stirring gently until you get a smooth batter that’s thick but pourable (about 3 minutes).
  3. Add the shredded vegetables and sliced green onions into the bowl with the batter. Use a spatula to fold everything together just until combined—don’t overmix (2 minutes). The mixture should hold together when scooped.
  4. In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and chili flakes if using. Set aside to let the flavors marry (5 minutes).
  5. Place your skillet over medium-high heat and add about 2 tablespoons of oil. Wait until the oil shimmers but isn’t smoking (3-4 minutes).
  6. Scoop about ¼ cup (60 ml) of the batter mixture per pancake into the hot oil, flattening gently with the back of the spatula to form rounds about 3-4 inches (7-10 cm) wide. Fry for 3-4 minutes on the first side until golden brown and crispy, then carefully flip and cook the other side for another 3 minutes. Avoid overcrowding the pan (about 15 minutes total for 8-10 pancakes).
  7. Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve warm with the tangy Asian dipping sauce immediately.

Notes

Press out excess moisture from vegetables to avoid soggy pancakes. Use medium-high heat for frying to get a crispy crust without burning. Avoid overcrowding the pan. Let the dipping sauce sit for at least 10 minutes to deepen flavors. For vegan version, substitute egg with flax egg and honey with maple syrup. Baking option: bake at 425°F (220°C) for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: vegetable pancakes, crispy pancakes, Asian dipping sauce, quick dinner, vegetarian, gluten-free option, vegan option, healthy snack

Find it online: https://emacrave.com/crispy-vegetable-pancakes-recipe-easy-homemade-with-tangy-asian-dipping-sauce/