Description
These crispy vegetable pancakes are packed with colorful veggies and pan-fried to perfection, served with a savory Asian-style dipping sauce that brings everything together.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1/2 cup thinly sliced bell peppers (any color)
- 2 garlic cloves, minced
- 1/2 teaspoon grated ginger
- 2 eggs
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/4 cup water
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- Vegetable oil for frying
Asian Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes or sriracha (optional)
Instructions
- In a large bowl, combine cabbage, carrots, scallions, bell peppers, garlic, and ginger.
- In a separate bowl, whisk together eggs, flour, water, soy sauce, and salt until a smooth batter forms.
- Pour the batter over the vegetables and mix well to coat.
- Heat a thin layer of oil in a non-stick skillet over medium heat.
- Scoop about 1/4 cup of the mixture into the pan and flatten slightly. Cook 2–3 pancakes at a time.
- Fry for 3–4 minutes per side until golden and crispy. Repeat with remaining batter.
- For the dipping sauce, mix all sauce ingredients in a small bowl.
- Serve pancakes warm with dipping sauce on the side.
Notes
- Use a food processor to shred vegetables quickly.
- Add a pinch of baking powder to make pancakes fluffier.
- You can add chopped mushrooms or zucchini for extra variety.
- Great as an appetizer, snack, or light lunch.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: vegetable pancakes, crispy veggie fritters, Asian dipping sauce, savory pancakes, vegetarian appetizer