Crispy Vegetable Pancakes Asian (Print Version)
# Ingredients:
→ Vegetable Pancakes
01 -
120 g shredded carrots
02 -
120 g shredded zucchini, squeezed to remove excess moisture
03 -
60 g shredded potato (optional, for extra crispiness)
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 and black pepper, to taste
12 -
Vegetable oil, for frying
→ Asian Dipping Sauce
13 -
30 ml soy sauce
14 -
15 ml rice vinegar
15 -
5 ml sesame oil
16 -
5 ml honey or sugar
17 -
2 g grated fresh ginger
18 -
0.5 g chili flakes (optional, for heat)
19 -
15 ml water, to thin sauce if needed
# Instructions:
01 -
In a large mixing bowl, add the shredded carrots, zucchini, potato if using, cabbage, and green onions. Mix thoroughly to evenly distribute.
02 -
In a separate bowl, whisk the eggs with flour, cornstarch, soy sauce, sesame oil, salt, and black pepper until smooth.
03 -
Pour the egg mixture over the prepared vegetables and stir well until all components are evenly coated.
04 -
Heat 30 ml vegetable oil in a large nonstick skillet over medium heat until shimmering.
05 -
Drop generous spoonfuls of the vegetable mixture into the hot skillet. Flatten each portion into a small round pancake using the back of a spoon. Fry for 3–4 minutes per side, or until golden brown and crispy. Adjust oil as needed when cooking pancakes in batches.
06 -
Transfer cooked pancakes to a plate lined with paper towel 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 a small amount of water to adjust consistency as desired.
08 -
Arrange crispy vegetable pancakes on a serving plate and serve hot alongside the Asian dipping sauce.
# Notes:
01 -
Squeeze as much excess liquid from the zucchini and potato as possible to ensure optimal crispiness.
02 -
For maximum flavor, enjoy pancakes freshly cooked and hot.