Crispy Vegetable Pancakes Asian Sauce (Print View)
Golden vegetable pancakes paired with flavorful Asian-inspired dipping sauce for a satisfying savory bite.
# What You'll Need:
→ Vegetable Pancake Mixture
01 -
120 g shredded carrots
02 -
120 g shredded zucchini, excess moisture removed
03 -
60 g shredded potato, optional
04 -
60 g finely chopped cabbage
05 -
2 green onions, finely chopped
06 -
2 large eggs
07 -
30 g all-purpose flour
08 -
16 g cornstarch
09 -
15 ml soy sauce
10 -
2.5 ml sesame oil
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Vegetable oil, for frying
→ Asian Dipping Sauce
14 -
30 ml soy sauce
15 -
15 ml rice vinegar
16 -
5 ml sesame oil
17 -
5 ml honey or sugar
18 -
2.5 ml grated ginger
19 -
1.25 ml chili flakes, optional
20 -
15 ml water, if needed
# Directions:
01 -
Place shredded carrots, zucchini, potato (if using), cabbage, and green onions in a large mixing bowl.
02 -
In a separate bowl, whisk eggs with all-purpose flour, cornstarch, soy sauce, sesame oil, salt, and black pepper until smooth.
03 -
Pour the egg-flour mixture over the vegetables and stir thoroughly to ensure even coating.
04 -
Add 2 tablespoons of vegetable oil to a large non-stick skillet and heat over medium temperature until shimmering.
05 -
Spoon portions of the vegetable batter into the hot skillet, pressing each into a compact pancake. Fry for 3–4 minutes per side until golden and crisp, adding more oil between batches as necessary.
06 -
Transfer finished pancakes to a plate lined with paper towels to absorb excess oil.
07 -
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, grated ginger, and chili flakes if using. Add water as needed to adjust consistency.
08 -
Arrange the pancakes on a platter and accompany with the dipping sauce on the side.
# Notes:
01 -
Squeeze excess moisture from zucchini and potato to ensure the pancakes crisp properly.