Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe 

 

Recipe and photo courtesy of Imane Dahar on Facebook published 4.2.26 

 

VEGETARIAN

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For the Pancakes:

 

• 1 cup shredded zucchini

• 1 cup shredded carrots

• ½ cup shredded cabbage

• 1/4 cup green onions, chopped (optional)

• 1/2 cup flour (or gluten-free flour)

• 1 large egg, beaten

• Salt and pepper to taste

• Oil

 

For the Asian Dipping Sauce:

 

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon honey or sugar (optional)

• 1 teaspoon grated ginger (optional)
  
   

To Garnish

 

• Sesame seeds

• Green (Spring) onions, finely chopped

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Method

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Prepare the Vegetable Mixture:

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1. In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).
    

2. Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.
   
   Mix the Batter:
    

3. Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.
   
   Cook the Pancakes:
    

4. Heat touchnof oil in a pan over medium heat.
    

5. Drop spoonfuls of the vegetable mixture into the oil, flattening them slightly to form pancakes.
    

6. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
   
   Make the Asian Dipping Sauce:
    

7. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking.
   
   Serve:
    

8. Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired