Description
Crispy Vegetable Pancakes with Asian Dipping Sauce are a delightful treat that brings together vibrant vegetables and irresistible crunch in every bite. Perfect as an appetizer, snack, or light meal, these pancakes are easy to prepare and packed with flavor. The accompanying Asian dipping sauce elevates the dish, making it a hit at gatherings or a quick weeknight dinner. In just 35 minutes, you can whip up this nutritious and colorful dish that will impress family and friends alike.
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
- Soy sauce, sesame oil, salt, and pepper for seasoning
- Vegetable oil for frying
Instructions
- In a large bowl, mix shredded carrots, zucchini, potato (if using), cabbage, and green onions.
- In another bowl, whisk eggs, flour, cornstarch, soy sauce, sesame oil, salt, and pepper until well combined.
- Combine the egg mixture with the vegetable mix until evenly coated.
- Heat vegetable oil in a skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten them gently.
- Fry for 3-4 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve warm with Asian dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 105
- Sugar: 2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg