Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

Here’s a delicious Crispy Vegetable Pancakes with Asian Dipping Sauce recipe — light, flavorful, and perfect as an appetizer, snack, or light meal!

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🥕 Crispy Vegetable Pancakes

Ingredients (Makes 4–6 small pancakes):

• 1 cup shredded carrots

• 1 cup shredded zucchini (squeeze out excess moisture)

• 1/2 cup finely shredded cabbage

• 1/4 cup chopped scallions

• 1/4 cup chopped cilantro (optional)

• 2 garlic cloves, minced

• 1/2 teaspoon grated fresh ginger

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup all-purpose flour (or rice flour for gluten-free)

• 1 egg, beaten

• 2–4 tablespoons water (as needed for batter consistency)

• Vegetable oil for frying

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Instructions:

1. Prep the Veggies:
   Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Combine all the vegetables in a mixing bowl.

2. Make the Batter:
   Add garlic, ginger, salt, pepper, flour, and egg to the vegetables. Stir until just combined. Add a little water if needed — the mixture should hold together but not be soupy.

3. Cook the Pancakes:
   Heat 1–2 tablespoons of oil in a non-stick skillet over medium heat. Spoon 1/4 cup of mixture into the pan and flatten into a pancake. Cook for 3–4 minutes per side, or until golden brown and crispy.

4. Drain & Serve:
   Remove from skillet and place on a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.

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🍶 Asian Dipping Sauce

Ingredients:

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon honey or maple syrup

• 1/2 teaspoon grated fresh ginger

• 1 garlic clove, minced

• 1 teaspoon chili flakes or a few drops of chili oil (optional)

• 1 teaspoon toasted sesame seeds (optional)

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Instructions:

1. Whisk all ingredients together in a small bowl.

2. Serve alongside hot pancakes for dipping.

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Would you like a version with a specific vegetable or to make it vegan?