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Crispy Vegetable Pancakes

Crispy Vegetable Pancakes that Crunch with Every Bite

Crispy Vegetable Pancakes are a delightful, crunchy appetizer that transforms everyday veggies into a snack sensation.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Vegetable Pancakes Ingredients
  • 1 cup shredded carrots Adds sweetness and vibrant color
  • 1 cup shredded zucchini Squeeze dry before using
  • 1 cup shredded potato Optional for added texture
  • 1 cup finely chopped cabbage Enhances flavor complexity
  • 1 cup chopped green onions Adds freshness
  • 2 large eggs Binds ingredients together
  • 1 cup all-purpose flour Use gluten-free if desired
  • 2 tablespoons cornstarch For crispy texture
  • 2 tablespoons soy sauce Infuses saltiness
  • 1 tablespoon sesame oil Provides nutty flavor
  • to taste salt Add for seasoning
  • to taste pepper Add for seasoning
  • for frying vegetable oil Use high smoke point oil
Asian Dipping Sauce Ingredients
  • 2 tablespoons soy sauce Consider low sodium options
  • 1 tablespoon rice vinegar Adds tangy brightness
  • 1 teaspoon honey or sugar Adjust to taste
  • 1 teaspoon sesame oil Adds nutty aroma
  • to taste chopped garlic or ginger Add according to preference

Equipment

  • grater
  • Mixing Bowl
  • skillet
  • ladle

Method
 

Step-by-Step Instructions for Crispy Vegetable Pancakes
  1. Step 1: Prepare the Vegetables. Shred carrots, zucchini, and optional potato. Squeeze excess moisture from zucchini. Mix with cabbage and green onions.
  2. Step 2: Make the Batter. Whisk eggs until fluffy. Gradually add flour, cornstarch, soy sauce, sesame oil, salt, and pepper until smooth.
  3. Step 3: Mix Everything Together. Fold vegetable mixture into the batter gently.
  4. Step 4: Heat the Oil. Pour half an inch of oil in a skillet and heat to around 350°F (175°C).
  5. Step 5: Fry the Pancakes. Drop spoonfuls of the mixture into hot oil, flatten gently, and fry until golden brown (3-4 minutes each side).
  6. Step 6: Drain and Serve. Transfer to paper towels to drain excess oil. Serve warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 2000IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Squeeze zucchini dry to avoid sogginess. Serve immediately for best texture.

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