Description
These crispy vegetable pancakes are a delightful twist on traditional pancakes, packed with cabbage, carrots, and a medley of flavors. Served with a zesty Asian dipping sauce, they make a perfect appetizer or light meal.
Ingredients
Scale
For the Pancakes:
- 2 cups shredded cabbage
- 1 cup grated carrot
- 1/2 cup chopped green onions
- 1/2 cup finely sliced bell pepper (any color)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- vegetable oil for frying
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon finely chopped green onion
- pinch of red pepper flakes (optional)
Instructions
- In a large mixing bowl, combine cabbage, carrot, green onions, bell pepper, and garlic. Season with salt and pepper. In a small bowl, whisk together the eggs, flour, cornstarch, and soy sauce until smooth. Pour the mixture over the vegetables and toss until fully coated.
- Heat a thin layer of vegetable oil in a nonstick skillet over medium heat. Scoop about 1/4 cup of the batter for each pancake into the pan and flatten slightly with a spatula. Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter.
- To make the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, green onion, and red pepper flakes in a small bowl.
- Serve the crispy vegetable pancakes warm with the dipping sauce on the side.
Notes
- You can add zucchini, mushrooms, or bean sprouts to the vegetable mix.
- These pancakes are also great for packing in lunch boxes or served as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 pancake + dipping sauce
- Calories: 120
- Sugar: 3g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
