Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe
Crispy Vegetable Pancakes with Asian Dipping Sauce are a delightful and healthy dish combining shredded vegetables with a light batter, fried to golden perfection. These savory pancakes are served with a tangy and slightly sweet Asian dipping sauce, making them a perfect appetizer, snack, or light meal with a delicious blend of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 pancakes (serves 4) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Vegetable Pancakes
- 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
- Prepare Vegetables: In a large bowl, combine shredded cabbage, shredded carrots, chopped scallions, thinly sliced bell peppers, minced garlic, and grated ginger. Mix well to evenly distribute all ingredients.
- Make Batter: In a separate bowl, whisk together eggs, all-purpose flour, water, soy sauce, and salt until a smooth batter forms without lumps.
- Combine Vegetables and Batter: Pour the batter over the vegetable mixture and stir thoroughly until all vegetables are well coated with the batter.
- Heat Oil: Heat a thin layer of vegetable oil in a non-stick skillet over medium heat, ensuring the pan is hot enough before cooking the pancakes.
- Cook Pancakes: Scoop about 1/4 cup of the vegetable mixture into the skillet, flatten slightly with a spatula. Cook 2 to 3 pancakes at a time, frying each side for 3–4 minutes until golden brown and crispy. Repeat with the remaining batter.
- Prepare Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and chili flakes or sriracha if using. Stir well to combine flavors.
- Serve: Serve the crispy vegetable pancakes warm, accompanied by the Asian dipping sauce for dipping.
Notes
- Use a food processor to shred vegetables quickly and evenly.
- Add a pinch of baking powder to the batter to make the pancakes fluffier.
- Include chopped mushrooms or zucchini to add more vegetable variety.
- These pancakes are perfect as an appetizer, snack, or a light lunch option.
Keywords: vegetable pancakes, Asian dipping sauce, crispy pancakes, vegetarian appetizer, fried vegetable cakes, easy snack
