Crispy Vegetable Pancakes with Asian Dipping Sauce
These Crispy Vegetable Pancakes are the perfect weeknight solution—crispy, golden, and packed with veggies, all balanced by a punchy Asian dipping sauce. Whether you’re looking to sneak in more vegetables or craving nostalgic comfort food with a modern twist, this recipe is a crunchy, flavorful win that the whole family will devour.
Ingredients
For the Pancakes
- 1 cup shredded zucchini moisture squeezed out
- 1 cup shredded carrot
- 0.5 cup shredded cabbage
- 0.25 cup chopped green onions optional
- 0.5 cup flour or gluten-free flour
- 1 large egg beaten
- salt and pepper to taste
- oil for frying use your favorite cooking oil
For the Asian Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or sugar optional
- 1 tsp grated ginger optional
- sesame seeds and chopped green onions for garnish, optional
Instructions
- In a large bowl, combine shredded zucchini, carrot, cabbage, and green onions. Squeeze out excess moisture using a kitchen towel or paper towels to ensure crisp pancakes.
- Add flour, beaten egg, salt, and pepper to the veggie mix. Stir until everything is well combined and clings together.
- Heat a thin layer of oil in a large skillet over medium heat. Drop heaping spoonfuls of the mixture into the skillet and flatten into 1/2-inch thick pancakes. Cook for 3–4 minutes on each side, until golden brown and crispy. Transfer to a paper towel-lined plate and repeat.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar (if using), and grated ginger. Adjust seasoning to taste.
- Serve the crispy pancakes warm with the dipping sauce on the side. Garnish with sesame seeds and extra green onions if desired.
Notes
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze between layers of parchment paper.
- Reheat in a skillet for best texture.
- Feel free to experiment with other veggies or add cornmeal for more crunch!