Go Back
Crispy vegetable pancakes served with a flavorful Asian dipping sauce.

Crispy Vegetable Pancakes with Asian Dipping Sauce

Deliciously crispy vegetable pancakes made with shredded carrots, zucchini, and cabbage, served with a tangy Asian dipping sauce. Perfect for a quick and budget-friendly meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup shredded carrots
  • 1 cup shredded zucchini squeeze out excess moisture
  • 1/2 cup shredded potato optional; adds body and extra crisp
  • 1/2 cup finely chopped cabbage
  • 2 pieces green onions, finely chopped
  • 2 large eggs or 2 tbsp ground flax + 6 tbsp water for vegan
  • 1/4 cup all-purpose flour or gluten-free 1:1 blend
  • 2 tablespoons cornstarch for extra crunch
  • 1 tablespoon soy sauce adds savory depth
  • 1/2 teaspoon sesame oil
  • to taste Salt and freshly ground black pepper
  • Vegetable oil, for frying neutral oil with high smoke point
For the Dipping Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or sugar adjust to taste
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon chili flakes optional
  • 1 tablespoon water to thin if needed

Method
 

Preparation
  1. Shred carrots, zucchini, and potato with a box grater or food processor. Finely chop cabbage and green onions. Squeeze out excess moisture from the zucchini.
  2. In a medium bowl, whisk eggs (or flax mixture) with flour, cornstarch, soy sauce, sesame oil, salt, and pepper until smooth.
  3. Add shredded vegetables and green onions to a large bowl. Pour the batter over and stir until evenly coated. Let rest for 3–5 minutes.
Cooking
  1. Heat about 1/8–1/4 inch of vegetable oil in a large skillet over medium heat.
  2. Drop 2–3 tablespoons of the mixture into the skillet and press gently into 3–4 inch rounds. Fry for 3–4 minutes on each side until golden and crisp.
  3. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if making multiple batches.
Serving
  1. Whisk together dipping sauce ingredients: soy sauce, rice vinegar, sesame oil, honey, ginger, and chili flakes. Add water to thin if desired.
  2. Serve pancakes hot with the dipping sauce on the side.

Notes

To keep pancakes crispy, avoid overcrowding the pan and maintain the oil temperature. For variations, add herbs or swap vegetables.