Description
Crispy Vegetable Pancakes with Asian Dipping Sauce are a delicious and colorful treat that will elevate any gathering. These savory pancakes are packed with shredded carrots, zucchini, and other fresh vegetables, delivering a satisfying crunch in every bite. Paired with a tangy Asian dipping sauce, they are perfect as an appetizer, snack, or light meal. Easy to prepare and customize, these pancakes offer a healthy option without sacrificing flavor.
Ingredients
Scale
- 1 cup shredded carrots
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup shredded potato (optional)
- 1/2 cup finely chopped cabbage
- 2 green onions, chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, mix shredded carrots, zucchini, potato (if using), cabbage, and green onions.
- In another bowl, whisk together eggs, flour, cornstarch, salt, and pepper. Combine the two mixtures until well blended.
- Heat vegetable oil in a non-stick skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten slightly.
- Fry each pancake for about 3-4 minutes on each side or until golden brown and crispy.
- Drain on paper towels and serve warm with the prepared Asian dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg