Description
Crispy Vegetable Pancakes with Asian Dipping Sauce are a savory and healthy snack or light meal made with fresh vegetables and served with a tangy, umami-packed soy-based sauce.
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)
Instructions
- In a large bowl, combine shredded cabbage, carrot, green onions, red bell pepper, and minced garlic.
- In a separate bowl, whisk together flour, cornstarch, eggs, water, salt, and pepper to form a batter.
- Pour the batter over the vegetables and mix until everything is evenly coated.
- Heat vegetable oil in a skillet over medium-high heat.
- Spoon portions of the vegetable mixture into the skillet, flattening slightly into pancake shapes.
- Cook for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, ginger, sesame seeds, and chopped green onion to make the dipping sauce.
- Serve the pancakes hot with the dipping sauce on the side.
Notes
- Use a non-stick skillet or well-seasoned cast iron pan for best results.
- You can substitute or add other vegetables like zucchini or mushrooms.
- Make the pancakes smaller for appetizers or larger for a main dish.
- To make them gluten-free, use a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
