Crispy Vegetable Pancakes with Asian Dipping Sauce
Directions
- 1Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- 2In a large bowl, combine the cabbage, zucchini, carrot, spring onions, garlic, and grated ginger.
- 3In another bowl, whisk together the eggs, cold water, sesame oil, flour, cornstarch, baking powder, salt, and black pepper until a smooth batter forms.
- 4Pour the batter over the vegetables and mix until everything is evenly coated.
- 5Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
- 6Scoop about 1/2 cup of the vegetable mixture into the pan and flatten gently into a thin pancake.
- 7Cook for 3–4 minutes on each side until deep golden brown and crispy.
- 8Repeat with the remaining batter, adding more oil as needed between batches.
- 9Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
- 10In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sesame seeds, spring onions, and chilli flakes until well combined.
- 11Arrange the pancakes on a serving platter and serve immediately with the dipping sauce, garnishing with sesame seeds, chopped cilantro, spring onions, and lime wedges if desired.
Ingredients
- 2 cup shredded green cabbage
- 1 medium zucchini, grated and squeezed dry
- 1 large carrot, grated
- 3 spring onions, thinly sliced
- 2 clove garlic, minced
- 1 tsp fresh ginger, grated
- 2 large egg
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup cold water
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sesame oil
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sesame seeds
- 1 tsp chopped spring onions
- 1/2 tsp chilli flakes (optional)
- fresh cilantro, chopped (optional)
- sesame seeds (optional)
- spring onions, thinly sliced (optional)
- lime wedges (optional)
