Crispy Vegetable Pancakes with Asian Dipping Sauce
Crispy Vegetable Pancakes with Asian Dipping Sauce are a vibrant and flavorful treat that is perfect for any occasion. These pancakes are packed with colorful vegetables and served with a savory Asian dipping sauce that elevates their taste. Ideal as an appetizer, snack, or light meal, they are easy to make and customizable based on your favorite veggies. Whether you’re hosting friends or enjoying a cozy night in, these crispy delights will impress everyone at the table!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 8 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1/2 cup sliced bell peppers
- 2 garlic cloves, minced
- 2 eggs
- 1/2 cup all-purpose flour (or rice flour)
- Vegetable oil for frying
Instructions
- In a large bowl, mix shredded cabbage, carrots, scallions, bell peppers, garlic, and ginger until combined.
- In another bowl, whisk eggs, flour, water, soy sauce, and salt to create a smooth batter.
- Gently fold the batter into the vegetable mixture until well-coated.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Scoop about 1/4 cup of the mixture into the pan and flatten slightly; cook for 3–4 minutes on each side until golden brown and crispy.
- Serve warm with the prepared Asian dipping sauce.
Nutrition
- Serving Size: 1 pancake (45g)
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg