Name: Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups shredded cabbage; 1 cup shredded carrots; 1/2 cup chopped scallions; 1/2 cup thinly sliced bell peppers (any color); 2 garlic cloves, minced; 1/2 teaspoon grated ginger; 2 eggs; 1/2 cup all-purpose flour (or rice flour for gluten-free); 1/4 cup water; 1 tablespoon soy sauce; 1/4 teaspoon salt; Vegetable oil for frying; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon honey or maple syrup; 1 teaspoon grated ginger; 1 teaspoon chili flakes or sriracha (optional)

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Introduction

Crispy Vegetable Pancakes with Asian Dipping Sauce are a delightful, light dish perfect for any time of day. Packed with fresh vegetables and vibrant flavors, these pancakes offer a satisfying crunch with a savory dipping sauce that elevates every bite.

A close-up view of five small, round vegetable pancakes arranged on a black textured plate, each pancake showing a crispy, golden-brown surface with some darker charred spots. The pancakes are thick, revealing layers of orange carrots and green onions mixed into the pale yellow batter. White sesame seeds are sprinkled on top, adding texture. In the foreground, fresh green onion stalks are placed decoratively, while in the background a bowl of dark dipping sauce with red chili bits is partially visible. The setting is on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped scallions
1/2 cup thinly sliced bell peppers (any color)
2 garlic cloves, minced
1/2 teaspoon grated ginger
2 eggs
1/2 cup all-purpose flour (or rice flour for gluten-free)
1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
Vegetable oil for frying

Asian Dipping Sauce:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 teaspoon grated ginger
1 teaspoon chili flakes or sriracha (optional)

Instructions

Step 1: In a large bowl, combine the shredded cabbage, carrots, chopped scallions, sliced bell peppers, minced garlic, and grated ginger.
Step 2: In a separate bowl, whisk together the eggs, flour, water, soy sauce, and salt until smooth to form the batter.
Step 3: Pour the batter over the vegetables and mix thoroughly to coat all the ingredients evenly.
Step 4: Heat a thin layer of vegetable oil in a non-stick skillet over medium heat.
Step 5: Scoop about 1/4 cup of the vegetable mixture into the pan and flatten it slightly. Fry 2 to 3 pancakes at a time.
Step 6: Cook each pancake for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter.
Step 7: For the dipping sauce, mix soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and chili flakes or sriracha in a small bowl.
Step 8: Serve the vegetable pancakes warm alongside the Asian dipping sauce for dipping.

Tips & Variations

Use a food processor to shred the vegetables quickly and evenly.
Add a pinch of baking powder to the batter for fluffier pancakes.
Incorporate chopped mushrooms or zucchini to add extra texture and flavor.
These pancakes work well as an appetizer, snack, or light lunch.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a non-stick skillet over medium heat to maintain crispiness, or warm gently in the oven. The dipping sauce can be kept in a sealed container for up to a week in the fridge.

How to Serve

The image shows a round savory pancake cut into eight small, triangular pieces arranged in a circle on a white plate with a dark speckled pattern. The pancake has a golden-brown crispy surface with bits of green onion and orange carrot slices embedded throughout. The center of the pancake is slightly empty, holding a small pile of pickled vegetables, including thin green cucumber slices, orange carrot strips, and white radish pieces. A pair of wooden chopsticks is lifting some of these vegetables from the center. In the background, there is a small white bowl filled with dark dipping sauce, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, simply substitute the all-purpose flour with rice flour or another gluten-free flour blend to make the pancakes gluten-free.

How do I keep the pancakes crispy after cooking?

To keep them crispy, avoid stacking the pancakes while warm. Instead, place them on a wire rack to cool slightly and serve immediately. Reheating in a skillet or oven helps restore crispiness better than the microwave.