Crispy Vegetable Pancakes with Asian Dipping Sauce!

Ingredients

For the Vegetable Pancakes

• 1 cup cabbage, finely shredded

• 1 medium carrot, julienned or grated

• 2 green onions, finely chopped

• ½ cup zucchini, grated (squeeze out excess water)

• ¾ cup all-purpose flour

• ¼ cup cornstarch

• 1 tsp soy sauce

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• ½ cup cold water (add gradually)

• Oil for shallow frying

For the Asian Dipping Sauce

• 3 tbsp soy sauce

• 1 tbsp rice vinegar (or white vinegar)

• 1 tsp sesame oil

• 1 tsp honey or sugar

• ½ tsp chili flakes (adjust to taste)

• 1 tsp sesame seeds

• 1 tsp finely chopped garlic or green onion

Instructions

1. Prepare Vegetables:
   In a large bowl, combine cabbage, carrot, zucchini, and green onions.

2. Make Batter:
   Add flour, cornstarch, salt, pepper, garlic powder, and soy sauce.
   Gradually add cold water and mix until you get a thick, scoopable batter.

3. Fry Pancakes:
   Heat oil in a non-stick pan over medium heat.
   Spoon batter into the pan and gently flatten into thin pancakes.

4. Cook Until Crispy:
   Fry 3–4 minutes per side until golden brown and crispy.

5. Make Dipping Sauce:
   Mix all dipping sauce ingredients in a small bowl.

6. Serve:
   Serve hot pancakes with the Asian dipping sauce on the side.

Q & A

Q: Can I make these pancakes gluten-free?
A: Yes, use rice flour or gluten-free all-purpose flour.

Q: Can I air fry these pancakes?
A: Yes. Brush lightly with oil and air fry at 190°C (375°F) for 10–12 minutes, flipping halfway.

Q: Why use cornstarch?
A: Cornstarch helps create extra crispiness.

Q: Can I add protein?
A: Yes, add chopped shrimp, tofu, or cooked chicken.

Q: How do I keep them crispy?
A: Serve immediately or keep warm on a wire rack in the oven.