Crispy Vegetable Pancakes with Asian Dipping Sauce
Savory, crispy vegetable pancakes packed with shredded veggies and paired with a flavorful Asian-style dipping sauce. Perfect as a snack, light meal, or appetizer!
Ingredients
- For the pancakes:
- - 1 cup grated zucchini
- - 1 cup grated carrot
- - 1/2 cup shredded cabbage
- - 2 spring onions finely sliced
- - 2 garlic cloves minced
- - 2 tbsp fresh coriander chopped (optional)
- - 2 large eggs or flax eggs for vegan
- - 1/4 cup chickpea flour or plain flour
- - Salt and pepper to taste
- - 2–3 tbsp neutral oil for frying
- For the dipping sauce:
- - 2 tbsp soy sauce or tamari
- - 1 tbsp rice vinegar
- - 1 tsp sesame oil
- - 1 tsp maple syrup or honey
- - 1 tsp finely grated ginger
- - 1 small garlic clove finely minced
- - Optional: chili flakes or a few drops of hot sauce
Instructions
- Prepare the Vegetables
- Squeeze out excess moisture from the grated zucchini and carrot using a clean towel or paper towel.
- Mix the Batter
- In a large bowl, combine the vegetables, spring onions, garlic, coriander, eggs, flour, salt, and pepper. Mix well until the batter holds together.
- Cook the Pancakes
- Heat a non-stick skillet over medium heat and add a bit of oil. Scoop about 1/4 cup of the mixture for each pancake and flatten with a spatula. Cook for 3–4 minutes on each side or until golden and crispy.
- Make the Dipping Sauce
- In a small bowl, whisk together all dipping sauce ingredients until combined.
- Serve
- Serve pancakes warm with the dipping sauce on the side.
- prep_time: PT15M
- cook_time: PT10M
- total_time: PT25M
- servings: 4
Notes
nutrition:
calories: ~120 (per serving)
carbohydrates: ~10g
protein: ~5g
fat: ~7g
sodium: ~300mg
fiber: ~2g
sugar: ~3g notes:
- For vegan option, use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
- Add extra chili or sriracha to the sauce for more heat.
- These reheat well in a toaster or oven.
calories: ~120 (per serving)
carbohydrates: ~10g
protein: ~5g
fat: ~7g
sodium: ~300mg
fiber: ~2g
sugar: ~3g notes:
- For vegan option, use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
- Add extra chili or sriracha to the sauce for more heat.
- These reheat well in a toaster or oven.