Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

 

 

Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

These Crispy Vegetable Pancakes are a delightful and healthy treat, perfect for a snack or appetizer! Paired with a flavorful Asian dipping sauce, they’re sure to please. Here’s how to make them:

Ingredients:

For the Pancakes:

1 cup shredded zucchini

1 cup shredded carrot

½ cup shredded cabbage

1/4 cup green onions, chopped (optional)

1/2 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:

Prepare the Vegetable Mixture:

In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).

Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.

Mix the Batter:

Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.

Fry the Pancakes:

Heat oil in a frying pan over medium heat.

Drop spoonfuls of the vegetable mixture into the hot oil, flattening them slightly to form pancakes.

Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel to drain excess oil.

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.

Serve:

Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired.