Description
These golden, crispy vegetable pancakes are packed with shredded veggies and aromatic ginger and garlic. Served with a tangy, savory Asian dipping sauce, they make a perfect appetizer, snack, or side dish for any meal.
Ingredients
Units
Scale
For the Pancakes:
- 2 cups shredded napa cabbage (or coleslaw mix)
- 1 medium carrot, grated
- 1/2 red bell pepper, julienned
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 2 tbsp cornstarch
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Asian Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 small red chili, finely minced (optional)
- 1 tsp grated ginger (optional)
Instructions
- Prepare the Batter: In a large bowl, combine the shredded cabbage, grated carrot, bell pepper, and green onions. Add the minced garlic and grated ginger. Stir in the beaten eggs, then mix in the flour and cornstarch until evenly distributed. Season with salt and pepper.
- Heat the Oil: In a large non-stick skillet, heat about 2–3 tablespoons of vegetable oil over medium-high heat.
- Form Pancakes: Scoop about 2–3 tablespoons of the vegetable mixture per pancake onto the skillet. Gently flatten each mound with the back of a spatula to form thin patties.
- Fry Until Crispy: Cook each side for about 3–4 minutes until golden and crispy. Adjust the heat as needed to avoid burning. Transfer the pancakes to a paper towel–lined plate to drain any excess oil.
- Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar. Stir in the minced chili and extra grated ginger if using.
- Serve: Arrange the pancakes on a serving plate and serve warm with the dipping sauce on the side.
Notes
- For a vegan version, replace eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) and use a plant-based flour blend.
- You can add extra veggies like shredded zucchini or bean sprouts for additional crunch and flavor.
- These pancakes work well as a light snack or a side dish to a larger meal.
Nutrition
- Serving Size: 1 pancake (2–3 pancakes per serving)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: ~6.5 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg (or 0 mg for vegan)