🥕 Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe 🥒
These Crispy Vegetable Pancakes are a delightful and healthy treat, perfect for a snack or appetizer! Paired with a flavorful Asian dipping sauce, they’re sure to please. Here’s how to make them:
Ingredients:
For the Pancakes:
1 cup shredded zucchini
1 cup shredded carrot
½ cup shredded cabbage
1/4 cup green onions, chopped (optional)
1/2 cup all-purpose flour (or gluten-free flour)
1 large egg, beaten
Salt and pepper to taste
Oil for frying
For the Asian Dipping Sauce:
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)
Instructions:
Prepare the Vegetable Mixture:
In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).
Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.
Mix the Batter:
Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.
Fry the Pancakes:
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the vegetable mixture into the hot oil, flattening them slightly to form pancakes.
Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel to drain excess oil.
Make the Asian Dipping Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking.
Serve:
Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired.
Enjoy 😊
Mommy Grace Vlog