Name: Crispy Vegetable Pancakes with Asian Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups shredded cabbage; 1 cup shredded carrot; 1/2 cup chopped green onions; 1/2 cup chopped red bell pepper; 2 cloves garlic, minced; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 2 large eggs; 1/4 cup water; Salt and pepper to taste; Vegetable oil for frying; 2 tbsp soy sauce (for dipping sauce); 1 tbsp rice vinegar (for dipping sauce); 1 tsp sesame oil (for dipping sauce); 1/2 tsp sugar (for dipping sauce); 1/2 tsp grated fresh ginger (for dipping sauce); 1 tsp sesame seeds (optional, for dipping sauce); 1 chopped green onion (optional, for dipping sauce)

Why You’ll Love Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

The texture contrast is delightful — crisp edges meet tender veggies in every pancake.
The dipping sauce adds a savory, slightly sweet, umami boost that elevates the dish.
It uses everyday ingredients you likely already have near at hand, making it accessible.
It’s highly customizable — you can easily switch up veggies, use gluten‑free flour, or tweak the sauce to your taste.
Suitable for lunch, dinner, or even as a brunch option — versatile and crowd‑pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup shredded zucchini
1 cup shredded carrot
½ cup shredded cabbage
¼ cup chopped green onions (optional)
½ cup flour (or gluten‑free flour)
1 large egg, beaten
Salt and pepper to taste
Oil for frying
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)

Directions

In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions if using. Squeeze out as much moisture as you can from the veggies using a clean kitchen towel or paper towels — this helps ensure crisp pancakes.
Add the flour, beaten egg, salt, and pepper to the bowl with the veggies. Stir until everything is 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 each with the back of a spoon to form pancakes about ½ inch thick.
Cook each pancake for about 3–4 minutes per side, or until golden brown and crispy. Transfer cooked pancakes to a paper‑towel‑lined plate to drain excess oil.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or sugar (if using), and grated ginger (if using). Taste and adjust the flavors to your liking.
Arrange the crispy pancakes on a platter and serve them warm with the dipping sauce. Garnish with sesame seeds and extra chopped green onions if desired.

Servings and timing

Serves: 4 servings
Prep Time: about 15 minutes
Cook Time: about 30 minutes
Total Time: about 45 minutes

Variations

For a vegan version: substitute the egg with a flaxseed or chia “egg” (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water).
Swap in different shredded vegetables: sweet potato, bell peppers, spinach, or a mix of seasonal veggies work well.
Add heat by mixing in chili flakes or a splash of chili oil to the batter or the dipping sauce.
Change up the sauce: you could use tamari for a gluten‑free option, add lime juice, or make it more aromatic with garlic or cilantro.
For extra protein, serve alongside grilled tofu, teriyaki chicken, or salmon.

Storage/Reheating

Leftover pancakes can be cooled, stored in an airtight container in the refrigerator for up to three days. If you want to freeze them, first place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to two months. To reheat, warm them in a hot skillet or bake at about 190 °C (375 °F) for around 10 minutes — this helps retain the crispness. Avoid microwaving if possible, as that can make them soft.

FAQs

How can I make these pancakes gluten‑free?

Replace the regular flour with a gluten‑free flour blend and use tamari instead of soy sauce if needed. The rest of the method stays the same.

Can I make the batter ahead and fry later?

Yes — you can prepare the veggie mixture and even mix the batter ahead of time, but for best texture, it’s best to fry the pancakes just before serving.

How do I prevent the pancakes from getting soggy?

Make sure to squeeze as much water as possible from the shredded veggies. Also, avoid crowding the pan when frying — give each pancake space so it crisps properly.

Can I serve these as a main course?

Absolutely. While they work well as an appetizer or side dish, they can also serve as a light main when paired with a salad, a bowl of rice, or a protein.

Is the dipping sauce spicy?

No, not by default. It’s savory and slightly sweet. But you can easily add chili flakes, chili oil, or fresh chili to make it spicy.

What kind of oil is best for frying?

A neutral‑flavored oil with a decent smoke point (such as vegetable oil, canola oil, or light olive oil) works well for frying so the vegetables crisp nicely.

Can I bake these instead of frying?

While the recipe is designed for pan‑frying to maximize crispiness, you could bake them on a lightly oiled baking sheet at a high temperature and flip halfway. The texture won’t be quite the same but still tasty.

How do I know when the pancakes are done?

They’re ready when the edges and underside are a golden brown and crisp. Flip carefully and cook the second side until similar in colour and crispness.

Can I add cheese to the batter?

Yes — if you’re not keeping it vegan, adding a little grated cheese (such as cheddar or parmesan) can give an extra flavour boost. Keep in mind it may change the crisping behaviour slightly.

Can I freeze the sauce as well as the pancakes?

You can freeze the pancakes (as described above). The sauce, however, may separate when frozen and thawed; it’s better to prepare a fresh sauce or keep the sauce refrigerated and use within a few days.

Conclusion

Whether you’re looking for a fresh way to enjoy vegetables or a fun dish to serve to guests, these crispy vegetable pancakes with Asian dipping sauce are a winner. They offer fantastic flavour and texture, and the versatility means you can adapt them to your dietary preferences or what’s in your fridge. Give them a try — you might just find a new favourite go‑to recipe.