These golden, crunchy vegetable pancakes are packed with flavor, easy to make, and perfect as a snack, appetizer, or light meal. Serve them hot with a savory Asian dipping sauce for the ultimate bite!
🧺 Ingredients
For the Vegetable Pancakes
- 1 cup shredded carrots
- 1 cup shredded zucchini (squeezed very well to remove moisture)
- ½ cup shredded potato (optional, adds extra crispiness)
- ½ cup finely chopped cabbage
- 2 green onions, finely chopped
- 2 large eggs
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Salt and black pepper, to taste
- Vegetable oil, for frying
For the Asian Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- ½ teaspoon freshly grated ginger
- ¼ teaspoon chili flakes (optional)
- 1 tablespoon water (optional, to thin)
👩🍳 Instructions
-
Prepare the vegetables
Place carrots, zucchini, potato, cabbage, and green onions in a large bowl. Make sure the zucchini is well-squeezed to avoid soggy pancakes. -
Make the batter
Add eggs, flour, cornstarch, soy sauce, sesame oil, salt, and pepper. Mix until everything is evenly coated and forms a thick batter. -
Heat the oil
Heat a thin layer of vegetable oil in a non-stick pan over medium heat. -
Cook the pancakes
Spoon about 2 tablespoons of the mixture per pancake into the pan. Flatten gently.
Cook for 3–4 minutes per side until golden brown and crispy. -
Drain
Transfer cooked pancakes to a paper towel-lined plate.
🥣 Make the Dipping Sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or sugar), ginger, chili flakes, and water if needed. Taste and adjust.
🍽️ Serving Suggestions
- Serve hot with dipping sauce
- Garnish with sesame seeds or extra green onions
- Great with a side of salad or soup
