Crispy Vegetable Pancakes with Asian Dipping Sauce
Delicious and versatile pancakes packed with fresh vegetables, served with a homemade Asian dipping sauce.
Ingredients
For the pancakes
- 1 cup grated zucchini Squeeze excess moisture before mixing.
- 1 cup grated carrots Squeeze excess moisture before mixing.
- 1 cup grated potatoes Squeeze excess moisture before mixing.
- ½ cup chopped green onions
- ½ cup all-purpose flour Can substitute with chickpea flour for gluten-free.
- 1 large egg Can substitute with flaxseed meal mixture.
- to taste salt and pepper
- as needed oil for frying Use a neutral oil for frying.
For the dipping sauce
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes Adjust spice level to taste.
Instructions
Preparation
- In a large mixing bowl, combine the grated zucchini, carrots, potatoes, and green onions.
- Add the flour, egg, salt, and pepper. Mix until well combined.
Cooking
- Heat oil in a frying pan over medium heat.
- Scoop tablespoon-sized portions of the mixture into the pan, flattening them into pancakes.
- Fry until golden brown on both sides, about 3-4 minutes per side.
Dipping Sauce
- For the dipping sauce, combine soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.
Serving
- Serve the pancakes hot with the dipping sauce on the side.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through.