Description
Crispy Vegetable Pancakes with Asian Dipping Sauce are a colorful twist on traditional fare, perfect for any meal.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1 cup thinly sliced bell peppers
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 eggs
- 1 cup all-purpose flour
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/4 cup vegetable oil for frying
- 2 tablespoons soy sauce for dipping
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon grated ginger for dipping
- 1/2 teaspoon chili flakes (optional)
Instructions
- Combine the vegetables in a bowl.
- Whisk the batter in a separate bowl until smooth.
- Mix the batter with the vegetable mixture.
- Heat vegetable oil in a skillet over medium heat.
- Scoop pancake mixture into skillet and flatten slightly.
- Fry until golden brown, about 3-4 minutes per side.
- Prepare the dipping sauce by mixing all ingredients.
- Serve warm with dipping sauce on the side.
Notes
- Use rice flour for a gluten-free option.
- Adjust chili flakes to your heat preference.
- These pancakes are best served fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg