Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe
These Crispy Vegetable Pancakes with Asian Dipping Sauce are a delightful, savory dish featuring shredded cabbage, carrots, scallions, and bell peppers bound together in a light batter. Pan-fried until golden and crispy, they are served with a tangy and slightly spicy soy-based dipping sauce that perfectly complements the fresh vegetable flavors. This recipe makes a perfect appetizer or light meal with a delicious Asian-inspired twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Vegetable Pancakes
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1/2 cup thinly sliced bell peppers (any color)
- 2 garlic cloves, minced
- 1/2 teaspoon grated ginger
- 2 eggs
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/4 cup water
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- Vegetable oil for frying
Asian Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes or sriracha (optional)
Instructions
- Prepare the vegetables: In a large bowl, combine the shredded cabbage, carrots, chopped scallions, thinly sliced bell peppers, minced garlic, and grated ginger. Mix thoroughly to evenly distribute the ingredients.
- Make the batter: In a separate bowl, whisk together the eggs, flour, water, soy sauce, and salt until you achieve a smooth and cohesive batter with no lumps.
- Combine batter and vegetables: Pour the batter over the mixed vegetables and stir well to coat all the vegetable pieces evenly with the batter.
- Heat the oil: Place a non-stick skillet on medium heat and add a thin layer of vegetable oil, allowing it to heat thoroughly but not smoke.
- Cook the pancakes: Using a 1/4 cup measuring spoon, scoop portions of the vegetable-batter mixture into the hot pan, flattening each slightly to form pancakes. Cook 2–3 pancakes at a time, ensuring they do not overlap.
- Fry until crispy: Fry the pancakes for 3 to 4 minutes on each side, or until they turn golden brown and are crispy on the outside. Adjust heat as necessary to avoid burning. Repeat this process until all the batter is used.
- Prepare the dipping sauce: While the pancakes cook, combine the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and chili flakes or sriracha in a small bowl. Stir well to blend all flavors together.
- Serve: Serve the vegetable pancakes warm, accompanied by the Asian dipping sauce on the side for dipping.
Notes
- You can substitute rice flour for gluten-free pancakes.
- Adjust the chili flakes or sriracha according to your preferred spice level.
- The pancakes are best served immediately for maximum crispiness.
- To keep cooked pancakes warm, place them on a baking sheet in a 200°F (93°C) oven while finishing the remaining batch.
- Leftovers can be refrigerated and gently reheated in a skillet to restore crispiness.
Keywords: vegetable pancakes, crispy pancakes, Asian dipping sauce, gluten-free pancakes, easy appetizer, vegetable fritters
