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Crispy Vegetable Pancakes

Crispy Vegetable Pancakes: A Crunchy, Flavorful Delight

Crispy Vegetable Pancakes are a delightful snack that transforms humble veggies into a crunchy treat, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Mixture
  • 1 cup Shredded Carrots Adds sweetness and color
  • 1 cup Shredded Zucchini Squeezed to remove excess water
  • 1 cup Shredded Potato Optional for added crispness
  • 1 cup Finely Chopped Cabbage Use green or purple cabbage
  • 1/2 cup Chopped Green Onions Shallots can be used as a substitute
  • 2 large Eggs Flax eggs for vegan option
  • 1 cup All-Purpose Flour Use gluten-free blend if needed
  • 1/4 cup Cornstarch For crispy texture
For Flavoring
  • 2 tablespoons Soy Sauce Low-sodium version recommended
  • 1 tablespoon Sesame Oil Light version for milder flavor
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
For Frying
  • 1 cup Vegetable Oil Peanut or sunflower oil can be used

Equipment

  • non-stick skillet

Method
 

Step‑by‑Step Instructions for Crispy Vegetable Pancakes
  1. In a large mixing bowl, combine shredded carrots, squeezed shredded zucchini, optional shredded potato, finely chopped cabbage, and chopped green onions. Mix thoroughly.
  2. In a separate medium bowl, whisk together large eggs, all-purpose flour, cornstarch, soy sauce, sesame oil, salt, and pepper until smooth.
  3. Carefully pour the egg mixture into the bowl of vegetables and fold everything together.
  4. Place a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom. Heat for 2-3 minutes until shimmering.
  5. Scoop spoonfuls of the mixture into the skillet, flattening into pancake shapes. Fry for 3-4 minutes until golden brown.
  6. Flip the pancakes using a spatula and fry for another 3-4 minutes until equally golden and crisp.
  7. Serve the warm pancakes alongside a zesty Asian dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Ensure vegetables are well-dried to retain crispiness. Fry pancakes in batches for even cooking.

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