Description
Enjoy a healthy twist with our Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe—perfect as a snack or light meal that’s bursting with flavor!
Ingredients
Scale
Vegetables
- 1 cup grated carrots
- 1 cup shredded cabbage
- 1/2 cup green onions
Dry Ingredients
- 1/2 cup all-purpose flour
- Salt and pepper to taste
Other
- 1 large egg
- Vegetable oil for frying
Instructions
- Prepare the Vegetables: Start by grating your carrots and shredding the cabbage. Chop the green onions finely and set aside. This creates a colorful base for your pancakes.
- Make the Batter: In a large mixing bowl, combine the grated carrots, shredded cabbage, green onions, flour, and egg. Season with salt and pepper. Mix until everything is well incorporated.
- Heat the Oil: In a large skillet, heat about two tablespoons of vegetable oil over medium heat. You want the oil hot enough to sizzle when you add the batter.
- Cook the Pancakes: Using a ladle, pour the batter into the skillet to form small pancakes. Cook for about 3-4 minutes on each side, until golden brown and crispy.
- Drain and Serve: Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve warm with the Asian dipping sauce.
Notes
- Don’t overcrowd the pan: Cook in batches to ensure even cooking and crispiness.
- Adjust the heat: If the pancakes are browning too quickly, lower the heat to cook through without burning.
- Use fresh vegetables: Fresh ingredients enhance flavor and texture, so choose the best quality veggies.
- Experiment with dipping sauces: Try different sauces like soy sauce, sweet chili sauce, or a homemade sesame dipping sauce.
- Let the batter rest: Allowing the batter to sit for about 10 minutes can improve the texture of the pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg