How to Make This Recipe

Step 1: Prepare the Vegetable Mixture

Grab a big ol’ bowl and toss in your shredded zucchini, carrot, cabbage, and any green onions if you’re feeling fancy. Now, here’s the trick: you’ve gotta squeeze out as much moisture as you can from the veggies. Use a clean kitchen towel or paper towels for this. The more moisture you squeeze out, the crispier your pancakes will turn out—nobody wants a soggy pancake!

Step 2: Mix the Batter

Now for the fun part! Add your flour, beaten egg, and sprinkle in some salt and pepper. Stir it all together until everything’s nicely combined. You should have a colorful mixture that’s clinging together—like a happy veggie family ready for a party in the pan.

Step 3: Cook the Pancakes

Heat a good drizzle of oil in a large skillet over medium heat. Using a spoon, drop heaping spoonfuls of that veggie mixture into the pan, flattening them down a bit to shape them into pancakes, about 1/2 inch thick. Let ’em cook for about 3-4 minutes on each side until they’re golden brown and blissfully crispy. As the raving foodie I am, no one wants anything undercooked here. Transfer them to a paper towel-lined plate to drain any excess oil, and repeat until your pan’s empty!

Step 4: Make the Asian Dipping Sauce

While those pancakes are sizzling away, whip up your dipping sauce. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar (if using), and grated ginger. Taste and tweak as needed until it’s just right. Sweet, salty, tangy—what’s not to love?

Step 5: Serve

Arrange your crispy pancakes on a platter and serve them warm with the Asian dipping sauce. Feel free to sprinkle sesame seeds and extra green onions on top if you want to impress.