Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

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Crispy Vegetable Pancakes with Asian Dipping Sauce: A Flavorful and Easy Recipe

Origin of the Recipe

The Crispy Vegetable Pancakes with Asian Dipping Sauce are inspired by the Korean Pajeon (scallion pancakes) and other Asian-style vegetable pancakes. These pancakes are a delicious way to incorporate fresh vegetables into a crispy, savory dish. Paired with a tangy, umami-rich dipping sauce, this recipe is perfect for a light meal, appetizer, or snack.

Introduction

If you’re looking for a quick, flavorful, and healthy dish, these Crispy Vegetable Pancakes with Asian Dipping Sauce are the answer! With their crispy exterior, tender vegetables, and zesty dipping sauce, these pancakes are a perfect blend of textures and flavors. Whether you’re cooking for your family or hosting a party, this recipe is sure to impress.

Ingredients

For the Pancakes:

  • 2 cups shredded vegetables (e.g., zucchini, carrots, cabbage)
  • 2 green onions, thinly sliced
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 egg, beaten
  • ½ cup water
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil (for frying)

For the Dipping Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or sugar
  • ½ teaspoon garlic, minced
  • ½ teaspoon ginger, minced
  • ½ teaspoon sesame seeds

Instructions

Step 1: Prepare the Pancake Batter

  1. In a large bowl, combine the shredded vegetables, green onions, flour, cornstarch, beaten egg, water, soy sauce, sesame oil, salt, and black pepper.
  2. Mix until well combined and the batter holds together.

Step 2: Cook the Pancakes

  1. Heat a non-stick skillet over medium heat and add a thin layer of vegetable oil.
  2. Scoop ¼ cup of the batter onto the skillet for each pancake, flattening it slightly with a spatula.
  3. Cook for 3–4 minutes per side, or until golden brown and crispy.
  4. Repeat with the remaining batter, adding more oil as needed.

Step 3: Make the Dipping Sauce

  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or sugar), minced garlic, minced ginger, and sesame seeds.

Step 4: Serve

  1. Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side.

Tips for Success

  • Use a variety of vegetables for different textures and flavors.
  • For extra crispiness, press the pancakes gently with a spatula while cooking.
  • Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven.

Nutritional Information (Per Pancake – Approx.)

  • Calories: 100
  • Carbohydrates: 12g
  • Protein: 3g
  • Fat: 4g
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin C: 10% of the Daily Value (DV)
  • Iron: 4% of the DV

(Values are approximate and depend on the specific ingredients used.)

Health Benefits of Key Ingredients:

  • Vegetables: Provide fiber, vitamins, and antioxidants.
  • Eggs: A complete protein source, rich in vitamins and minerals.
  • Soy Sauce: Adds umami flavor and a small amount of protein.
  • Sesame Oil: Rich in healthy fats and antioxidants.

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Conclusion

These Crispy Vegetable Pancakes with Asian Dipping Sauce are a quick, flavorful, and healthy dish that’s perfect for any occasion. With their crispy exterior, tender vegetables, and zesty dipping sauce, they’re sure to satisfy. Whether you’re cooking for your family or hosting a party, this recipe is a must-try!

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