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Crispy Vegetable Pancakes

Crispy Vegetable Pancakes You'll Crave for Snack Time

Crispy Vegetable Pancakes are a delightful way to use up vegetables, perfect for a quick snack or meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup Shredded Carrots Adds sweetness and vibrant color; use fresh carrots for the best texture.
  • 1 cup Shredded Zucchini Provides moisture; squeeze out excess moisture to ensure crispiness.
  • 1/2 cup Chopped Green Onions Adds mild onion flavor and brightness.
  • 1 cup Cabbage Contributes crisp texture; can substitute with Napa cabbage or bok choy.
  • 2 large Eggs Acts as a binder; flax eggs work as a vegan alternative.
  • 1 cup All-Purpose Flour Provides structure; gluten-free blend can also be used.
  • 3 tablespoons Soy Sauce Infuses umami flavor.
  • 2 cloves Garlic Use minced for best flavor.
  • 1 teaspoon Ginger Use minced for best flavor.
  • 1 tablespoon Sesame Oil Adds nutty flavor; can use neutral oil.
For the Dipping Sauce
  • 3 tablespoons Soy Sauce Savory kick for dipping.
  • 2 tablespoons Rice Vinegar Adds tangy brightness.
  • 1 teaspoon Sesame Oil Complements the pancakes.
  • 1/2 teaspoon Chili Flakes Adjust to taste for spice.
  • 1 teaspoon Honey Adds sweetness to balance flavors.

Equipment

  • non-stick skillet
  • large mixing bowl
  • Whisk
  • Spatula
  • Paper Towel

Method
 

Cooking Instructions
  1. Preheat a non-stick skillet over medium heat for about 5 minutes.
  2. Shred the carrots and zucchini, and finely chop the green onions and cabbage.
  3. In a large mixing bowl, combine the shredded vegetables with the all-purpose flour, eggs, soy sauce, minced garlic, ginger, and sesame oil.
  4. Heat vegetable oil in the skillet until shimmering.
  5. Scoop about a quarter-cup of the mixture into the hot oil and flatten gently. Fry until golden brown, about 3-4 minutes.
  6. Gently flip the pancakes and fry for another 3-4 minutes until crisp.
  7. Transfer to a paper towel-lined plate to drain excess oil.
  8. Whisk together soy sauce, rice vinegar, sesame oil, chili flakes, and honey for the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 2000IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze cooked pancakes and reheat in a skillet or oven.

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