Description
Savor the crunch with these Crispy Vegetable Pancakes with Asian Dipping Sauce. Perfect for a quick snack or appetizer, these delightful pancakes are packed with fresh vegetables and paired with a flavorful dipping sauce that will have your taste buds dancing.
Ingredients
Scale
Vegetables
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 cup finely chopped bell pepper
- 1/2 cup finely chopped green onions
Binding Ingredients
- 1/2 cup all-purpose flour
- 1 large egg
- Salt and pepper to taste
For Frying
- Oil for frying
Instructions
- Prepare the Vegetables: Begin by grating the zucchini and carrots, and finely chopping the bell pepper and green onions. Make sure to remove excess moisture from the zucchini by pressing it with a clean kitchen towel; this helps achieve that desired crispy texture.
- Mix the Batter: In a large mixing bowl, combine the grated vegetables with flour, egg, salt, and pepper. Stir until well combined, ensuring all the veggies are evenly coated with the batter.
- Heat the Oil: In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Wait until the oil is hot before adding the batter.
- Cook the Pancakes: Using a spoon or small ladle, drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Repeat until all the batter is used.
Notes
- Don’t skimp on the oil; a good amount is crucial for achieving that crispy exterior.
- Let the batter rest for a few minutes to help the flour hydrate and improve texture.
- Keep the pancakes warm by placing them on a baking sheet in a warm oven while cooking the rest.
- If the batter feels too thick, add a splash of water for better consistency.
- Experiment with different dipping sauces for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: vegetable pancakes, crispy pancakes, Asian dipping sauce, appetizer, snack