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–+ servings
Crispy vegetable pancakes

Crispy Vegetable Pancakes Bursting with Flavor and Crunch

Crispy vegetable pancakes are a colorful snack bursting with flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 2 tablespoons cornstarch adds extra crunch
  • 1 teaspoon baking powder ensure it's fresh
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon ground black pepper adjust to taste
  • 3/4 cup cold water add more if batter is too thick
  • 1 large egg optional for binding
For the Vegetables
  • 1 cup shredded carrot can substitute with grated sweet potato
  • 1 cup shredded zucchini must be squeezed to remove excess liquid
  • 1 cup shredded cabbage any variety such as green or purple
  • 1/4 cup green onions can substitute with chives
For Cooking
  • 2 tablespoons sesame oil can use another oil if allergic
  • 1/4 cup vegetable oil for frying

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced ginger, minced garlic, and chili flakes. Let this mixture sit for 10-15 minutes.
  2. Mix the Batter: In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water and the optional egg, mixing until smooth.
  3. Incorporate Veggies: Add the shredded vegetables and sesame oil to the batter. Mix well, and let the mixture rest for 5-10 minutes.
  4. Cook Pancakes: Heat vegetable oil in a skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 3-4 minutes on each side.
  5. Serve: Transfer pancakes to paper towels, and serve hot with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 550IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Always squeeze excess moisture from shredded zucchini and let the batter sit for better texture.

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