🥬 Crispy Vegetable Pancakes with Asian Dipping Sauce

📖 Description

Crispy Vegetable Pancakes are savory, pan-fried fritters packed with fresh vegetables and lightly seasoned batter, inspired by Asian-style vegetable pancakes (similar to Korean yachaejeon). They are golden and crunchy on the outside, tender on the inside, and paired with a tangy, umami-rich dipping sauce. Perfect as an appetizer, light meal, or snack.

🧾 Ingredients

🥞 Vegetable Pancakes

• 1 cup all-purpose flour

• 2 tbsp cornstarch

• ¾ cup cold water

• 1 cup shredded cabbage

• ½ cup grated carrot

• ½ cup sliced green onions

• ½ cup thinly sliced bell pepper

• 1 small zucchini, julienned

• 1 clove garlic, minced

• 1 tsp soy sauce

• ½ tsp salt

• ¼ tsp black pepper

• Vegetable oil for frying

🥣 Asian Dipping Sauce

• 3 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp sugar or honey

• 1 tsp chili oil or chili flakes (optional)

• 1 tsp toasted sesame seeds

• 1 green onion, finely chopped

👩‍🍳 Instructions

1️⃣ Prepare the Batter

In a large bowl, whisk together flour, cornstarch, and cold water until smooth. Add soy sauce, salt, and black pepper.

2️⃣ Add Vegetables

Fold in cabbage, carrot, zucchini, bell pepper, green onions, and garlic. Mix until vegetables are evenly coated.

3️⃣ Cook the Pancakes

Heat 2–3 tablespoons of oil in a non-stick skillet over medium heat.
Scoop batter into the pan and gently flatten into thin pancakes.

Cook for 3–4 minutes per side until golden brown and crispy. Repeat with remaining batter.

4️⃣ Make the Dipping Sauce

Combine all dipping sauce ingredients in a small bowl and mix well.

5️⃣ Serve

Serve pancakes hot with dipping sauce on the side.

🍽️ Servings

• Makes: 8 small pancakes

• Serves: 4 people

🧠 Notes

• Pancakes should be thin for maximum crispiness

• Cornstarch helps create a light, crunchy texture

• Cold water keeps the batter airy

💡 Tips for Best Results

• Do not overcrowd the pan

• Use medium heat to avoid burning

• Pat vegetables dry if they release excess moisture

• For extra crispiness, press pancakes lightly while cooking

🥦 Nutritional Information (Per Serving – Approximate)

• Calories: 210 kcal

• Carbohydrates: 28 g

• Protein: 5 g

• Fat: 9 g

• Fiber: 4 g

• Sodium: 520 mg

🌿 Health Benefits

• Rich in fiber from mixed vegetables

• Low in saturated fat

• Provides antioxidants and essential vitamins

• Can be made vegan and dairy-free

• Supports digestion and heart health

❓ Q & A

Q: Can I make these gluten-free?
A: Yes! Use gluten-free all-purpose flour and tamari instead of soy sauce.

Q: Can I bake instead of fry?
A: Yes, bake at 400°F (200°C) for 18–22 minutes, flipping halfway.

Q: Can I store leftovers?
A: Store in the refrigerator for up to 3 days. Reheat in a skillet or air fryer.

Q: What other vegetables can I use?
A: Mushrooms, spinach, bean sprouts, corn, or sweet potato work well.

⭐ Serving Suggestions

• Serve with jasmine rice or noodle soup

• Pair with cucumber salad or kimchi

• Enjoy as a tea-time snack or party appetizer