Crispy Vegetable Pancakes with Asian Dipping Sauce
Golden brown, crispy vegetable pancakes loaded with fresh vegetables and served with a savory, tangy Asian dipping sauce. These pancakes are perfect as an appetizer, snack, light lunch, or side dish.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 (8 small pancakes)
Ingredients
For the Vegetable Pancakes
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 zucchini, grated and squeezed dry
- 4 green onions, thinly sliced
- ½ cup bean sprouts (optional)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 large eggs
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons vegetable oil (for frying)
Asian Dipping Sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon chili garlic sauce or Sriracha (optional)
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onions
Optional Garnishes
- Green onions
- Sesame seeds
- Fresh cilantro
- Thinly sliced red chili
- Lime wedges
Instructions
Step 1: Prepare the Vegetables
- Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel.
- Combine cabbage, carrots, zucchini, green onions, bean sprouts, garlic, and ginger in a large bowl.
Step 2: Make the Batter
- In another bowl whisk together:
- Eggs
- Flour
- Cornstarch
- Baking powder
- Soy sauce
- Sesame oil
- Salt
- Pepper
- Fold the batter into the vegetables until evenly coated.
Step 3: Cook the Pancakes
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Scoop about ¼ cup of mixture into the pan.
- Flatten gently with a spatula.
- Cook 3–4 minutes until deep golden.
- Flip carefully.
- Cook another 3–4 minutes.
- Repeat with remaining batter.
Step 4: Make the Dipping Sauce
Whisk together:
- Soy sauce
- Rice vinegar
- Sesame oil
- Honey
- Garlic
- Ginger
- Chili sauce
- Sesame seeds
- Green onions
Serve alongside the hot pancakes.
Chef Tips
- Remove excess moisture from vegetables for maximum crispiness.
- Don’t overcrowd the pan.
- Keep cooked pancakes warm on a wire rack in a 200°F (95°C) oven.
- Cornstarch helps create an extra-crispy texture.
- Add chopped mushrooms, spinach, or bell peppers for variety.
Storage
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze between sheets of parchment paper for up to 2 months.
Reheating
- Oven: 375°F (190°C) for 8–10 minutes
- Air Fryer: 375°F (190°C) for 4–5 minutes
- Skillet: Heat until crispy again
Approximate Nutrition (Per Serving)
- Calories: 260
- Protein: 8 g
- Carbohydrates: 27 g
- Fat: 14 g
- Saturated Fat: 2 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 720 mg
Nut Information
Contains Peanuts: ❌ No
Contains Tree Nuts: ❌ No
Contains Sesame: ✅ Yes (sesame oil and sesame seeds)
This recipe is peanut-free and tree nut-free, but not sesame-free. If preparing for someone with a sesame allergy, replace the sesame oil with a neutral cooking oil (such as canola or avocado oil) and omit the sesame seeds.
Frequently Asked Questions (Q&A)
Q1. Can I make these gluten-free?
Yes. Use a 1:1 gluten-free flour blend and gluten-free tamari instead of regular soy sauce.
Q2. Can I bake the pancakes instead of frying?
Yes. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, until golden and crisp.
Q3. Can I air fry them?
Yes. Lightly spray both sides with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Q4. What other vegetables can I add?
Broccoli slaw, mushrooms, corn, spinach, kale, bell peppers, sweet potato, or shredded Brussels sprouts all work well.
Q5. Why are my pancakes falling apart?
The batter may be too wet. Squeeze excess moisture from the vegetables thoroughly and, if needed, add an extra tablespoon or two of flour.
Q6. Can I make the batter ahead of time?
It’s best cooked immediately, but you can prep the vegetables and dipping sauce up to a day in advance and mix the batter just before cooking.
Q7. What protein can I add?
Cooked shrimp, shredded chicken, crab, tofu, or edamame make excellent additions.
Q8. Can I make them vegan?
Yes. Replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use maple syrup instead of honey in the dipping sauce.
Q9. What should I serve with these pancakes?
They pair well with steamed rice, miso soup, cucumber salad, kimchi, or a simple Asian slaw.
Q10. How do I keep the pancakes crispy?
Place cooked pancakes on a wire rack instead of stacking them, and avoid covering them while they’re hot to prevent steam from softening the crust.
