Crispy Veggie Pancakes Asian Dip (Print-Friendly Version)
Zingy dipping sauce and crunchy veggie pancakes—these bite-sized treats are always a crowd-pleaser at snack time.
# Ingredients List:
→ Vegetable Pancakes
01 -
Vegetable oil, for frying
02 -
Salt and pepper, to taste
03 -
1/2 teaspoon sesame oil
04 -
1 tablespoon soy sauce
05 -
2 tablespoons cornstarch
06 -
1/4 cup (30 g) all-purpose flour
07 -
2 large eggs
08 -
2 green onions, finely chopped
09 -
1/2 cup (50 g) finely chopped cabbage
10 -
1/2 cup (60 g) shredded potato, optional
11 -
1 cup (130 g) shredded zucchini, make sure to press out extra water
12 -
1 cup (120 g) shredded carrots
→ Asian Dipping Sauce
13 -
1 tablespoon water, if you want to thin it out
14 -
1/4 teaspoon chili flakes, can skip
15 -
1/2 teaspoon freshly grated ginger
16 -
1 teaspoon honey or sugar
17 -
1 teaspoon sesame oil
18 -
1 tablespoon rice vinegar
19 -
2 tablespoons soy sauce
# Detailed Cooking Steps:
01 -
Pile the hot, crunchy veggie pancakes onto a platter and put the sauce on the side for dipping.
02 -
Grab a little bowl, mix up the soy sauce, rice vinegar, sesame oil, honey or sugar, and ginger. If you want, throw in chili flakes for a kick, and splash in water if you like it thinner.
03 -
Move your pancakes onto some paper towels so they lose extra oil.
04 -
Warm up about 2 tablespoons of oil in a big skillet on medium. Scoop big spoonfuls of your mix in, squash them down gently with the spoon. Fry each side for 3–4 minutes until they're brown and crispy. Add oil if you need more and work in smaller groups if the pan's crowded.
05 -
Dump the egg batter over the veggie pile and mix till everything’s coated nice and even.
06 -
In another mixing bowl, beat the eggs, then stir in flour, cornstarch, soy sauce, sesame oil, salt, and pepper.
07 -
Toss the shredded carrots, zucchini, potato (if you want), cabbage, and green onions together in a big bowl till mixed up.
# Helpful Hints:
01 -
Feel free to swap in other veggies, like spinach or bell pepper.
02 -
Go gluten-free by picking a gluten-free flour blend instead of regular flour.
03 -
If you want a spicy kick in the sauce, go big with chili flakes or even a squeeze of sriracha.