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Crispy Vegetable Pancakes

Crispy Vegetable Pancakes: A Veggie-Packed Delight for Dinner

Discover the delightful Crispy Vegetable Pancakes, a quick and customizable recipe perfect for busy weeknights and packed with nutritious veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Vegetarian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup shredded carrots Adds sweetness and vibrant color
  • 1 cup shredded zucchini Provides moisture; squeeze out excess liquid
  • 1/2 cup chopped green onions Offers a mild oniony brightness
  • 1 cup cabbage Provides a crisp texture
  • 2 large eggs Acts as a binder
  • 1 cup all-purpose flour Adds necessary structure
  • 2 tablespoons soy sauce Imparts umami flavor
  • 2 cloves garlic Fresh aromatics
  • 1 teaspoon ginger Fresh aromatics
  • 1 tablespoon sesame oil Adds a nutty finish
  • 2-3 tablespoons vegetable oil Used for frying
For the Dipping Sauce
  • 2 tablespoons soy sauce Main flavor base
  • 1 tablespoon rice vinegar Brings tanginess
  • 1 teaspoon sesame oil Ties the sauce together
  • 1/2 teaspoon chili flakes Adjust according to spice preference
  • 1 teaspoon honey Introduces sweetness

Equipment

  • Non-Stick Skillet
  • mixing bowl
  • spatula

Method
 

Cooking Steps
  1. Preheat a non-stick skillet over medium heat for about 5 minutes.
  2. Shred the carrots and zucchini, and chop the green onions and cabbage.
  3. In a large mixing bowl, combine the shredded vegetables with all-purpose flour, eggs, soy sauce, garlic, ginger, and sesame oil.
  4. Add vegetable oil to the skillet until it's shimmering and hot.
  5. Scoop portions of the batter into the skillet and flatten with a spatula.
  6. Fry the pancakes for 3–4 minutes on one side until golden brown, then flip and fry for another 3–4 minutes.
  7. Transfer the pancakes to a paper towel-lined plate to drain excess oil.
  8. Whisk together the dipping sauce ingredients in a small bowl.

Nutrition

Serving: 1pancakeCalories: 100kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in a dry skillet or oven to restore crispiness.

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