Crispy Vegetable Pancakes with Asian Dipping Sauce

Crispy vegetable pancakes served with Asian dipping sauce on a plate

Print Recipe

5 from 1 vote

Crispy Vegetable Pancakes with Asian Dipping Sauce

A stack of golden, crunchy pancakes packed with shredded veggies, dipped into a zesty, slightly sweet sauce.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Asian

Keyword: Easy

Servings: servings

Calories: 250kcal

Equipment

Mixing Bowl
Skillet
Paper Towels

Ingredients

Vegetable Mixture

1 cup shredded zucchini
1 cup shredded carrot
0.5 cup shredded cabbage
0.25 cup green onions, chopped (optional)

Batter

0.5 cup flour (or gluten-free flour)
1 large egg, beaten

Seasoning

to taste salt
to taste pepper
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)

Garnish

as needed sesame seeds (optional)
as needed chopped green onions (optional)

Instructions

In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions if you’re using them. Squeeze out as much moisture as you can from the veggies using a clean kitchen towel or some paper towels.
Add the flour, beaten egg, salt, and pepper directly into the bowl with the veggies. Stir everything together until well combined and evenly coated.
Heat a thin layer of oil in a large skillet over medium heat. Drop spoonfuls of the vegetable mixture into the pan, flattening them with the back of a spoon to form pancakes about 1/2 inch thick. Cook each pancake for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar (if using), and grated ginger. Taste and adjust the flavors to your liking.
Arrange the crispy pancakes on a platter and serve warm with the Asian dipping sauce. Garnish with sesame seeds and extra chopped green onions if desired.

Notes

Use fresh, firm veggies for the best crunch. Gluten-free flour works just as well as regular flour. Don’t crowd the pan during frying; give each pancake space so they crisp up evenly.

Nutrition