Crispy Vegetable Pancakes with Asian Dipping Sauce
Ingredients
For the Vegetable Pancakes:
1 cup shredded cabbage (about 2 cups packed)
1 medium carrot, grated
3 green onions, thinly sliced
1/2 cup corn kernels (fresh or frozen)
1/2 cup all-purpose flour (can substitute with rice flour for crispier texture)
2 large eggs
1/4 cup water
2 cloves garlic, minced
1 tsp grated ginger
1/2 tsp salt
1/4 tsp black pepper
Vegetable oil for frying
For the Asian Dipping Sauce:
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or sugar
1 tsp grated ginger
1 small garlic clove, minced
1 tsp chili flakes or a dash of sriracha (optional for heat)
1 tbsp chopped fresh cilantro or green onion (optional)
Instructions
Prepare the vegetable mixture:
In a large bowl, combine shredded cabbage, grated carrot, green onions, and corn kernels.Make the batter:
In a separate bowl, whisk together flour, eggs, water, minced garlic, grated ginger, salt, and pepper until smooth.Combine:
Pour the batter over the vegetables and mix well until everything is evenly coated.Heat oil:
In a large non-stick skillet or frying pan, heat about 2 tablespoons of vegetable oil over medium-high heat.Cook pancakes:
Scoop about 1/4 cup of the vegetable batter per pancake into the hot pan, flattening it gently with a spatula to about 1/4-inch thickness.
Cook for 3-4 minutes on each side until golden brown and crispy.
Repeat with remaining batter, adding more oil as needed.Make dipping sauce:
While pancakes cook, mix all dipping sauce ingredients in a small bowl until well combined.Serve:
Serve hot vegetable pancakes with the Asian dipping sauce on the side.
Tips
For extra crispiness, add a little bit of cornstarch to the batter (about 1-2 tablespoons).
You can add other veggies like zucchini, bell peppers, or mushrooms finely chopped.
Leftovers taste great cold or reheated in a toaster oven.
