What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, simple substitutions are possible depending on dietary needs or availability when making Crispy Vegetable Pancakes with Asian Dipping Sauce.

Is this recipe suitable for specific diets?

This recipe can be adapted with small changes depending on preferences.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Crispy Vegetable Pancakes With Asian Dipping Sauce

Name: Crispy Vegetable Pancakes with Asian Dipping Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 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; 2 tablespoons soy sauce (for dipping sauce); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon honey or maple syrup; 1 teaspoon grated ginger (for dipping sauce); 1 teaspoon chili flakes or sriracha (optional)

Ingredients

Scale

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
2 tablespoons soy sauce (for dipping sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 teaspoon grated ginger (for dipping sauce)
1 teaspoon chili flakes or sriracha (optional)

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Instructions

In a large bowl, combine cabbage, carrots, scallions, bell peppers, garlic, and ginger.
In a separate bowl, whisk together eggs, flour, water, soy sauce, and salt until a smooth batter forms.
Pour the batter over the vegetables and mix well to coat.
Heat a thin layer of oil in a non-stick skillet over medium heat.
Scoop about 1/4 cup of the mixture into the pan and flatten slightly. Cook 2–3 pancakes at a time.
Fry for 3–4 minutes per side until golden and crispy. Repeat with remaining batter.
For the dipping sauce, mix all sauce ingredients in a small bowl.
Serve pancakes warm with dipping sauce on the side.

Notes

For a crispier edge, make pancakes thinner and fry on slightly higher heat. Serve warm for best texture.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 3g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg