Crispy Vegetable Pancakes with Asian Dipping Sauce

These crunchy vegetable pancakes are a quick, colorful way to bring a little Asian-inspired flavor to weeknight dinners or weekend brunches. Shredded cabbage and carrots get a light, savory batter and fry up into golden discs that are crisp on the outside and tender inside. Serve them with a tangy dipping sauce for a snackable plate that everyone will reach for. If you like bright, easy recipes, you might also enjoy the baked cod with lemon dill sauce for another simple meal idea.

Why This Recipe Is a Great Choice

This recipe is perfect when you want maximum texture and vibrant color with minimal effort. It uses pantry staples and fresh vegetables that you can swap based on what’s in your crisper, so it’s economical and flexible. The shallow frying gives each pancake a lacy, golden edge that contrasts beautifully with the tender vegetable interior. It’s also a great way to please a crowd at casual gatherings because the pancakes are hand-held and fun to share. Pair these with a pasta or protein dish for a fuller meal like the pesto pasta with crispy parmesan chicken when you want something heartier.

Flavor and Texture

The combination of cabbage and carrots offers a mild sweetness and fresh crunch, while scallions and bell pepper add brightness and color. Ginger and garlic lift the savory notes and give the pancakes a subtle warmth that the dipping sauce amplifies. The batter binds the vegetables without overpowering them, letting each bite stay light rather than doughy. When fried to a deep golden hue, the outside becomes irresistibly crisp, creating a satisfying contrast to the soft interior.

Ingredients

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped scallions
• 1/2 cup thinly sliced bell peppers (any color)
• 2 garlic cloves, minced
• 1/2 teaspoon grated ginger
• 2 eggs
• 1/2 cup all-purpose flour (or rice flour for gluten-free)
• 1/4 cup water
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• Vegetable oil for frying
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 teaspoon chili flakes or sriracha (optional)

Step by Step Instructions

1. In a large bowl, combine cabbage, carrots, scallions, bell peppers, garlic, and ginger.
2. In a separate bowl, whisk together eggs, flour, water, soy sauce, and salt until a smooth batter forms.
3. Pour the batter over the vegetables and mix well to coat.
4. Heat a thin layer of oil in a non-stick skillet over medium heat.
5. Scoop about 1/4 cup of the mixture into the pan and flatten slightly. Cook 2–3 pancakes at a time.
6. Fry for 3–4 minutes per side until golden and crispy. Repeat with remaining batter.
7. For the dipping sauce, mix all sauce ingredients in a small bowl.
8. Serve pancakes warm with dipping sauce on the side.

Tips for Best Results

Make sure the shredded vegetables are evenly sized so the pancakes cook uniformly and don’t release too much moisture. Use a wide spatula to flip the pancakes gently so they keep their shape and stay crispy. Keep the oil at medium heat; too hot and the outsides burn before the centers cook, too cool and they become greasy. If you want extra crunch, press the mix down firmly in the pan when forming each pancake. For a gluten-free version, swap the all-purpose flour for rice flour and ensure your soy sauce is gluten-free.

Storage and Make Ahead

Cooked pancakes store well in the refrigerator for one to three days in an airtight container; reheat in a skillet or oven to restore crispiness. The batter can be mixed and refrigerated a few hours ahead, but do not salt too early if you want to avoid excess liquid. If freezing, flash-freeze pancakes on a tray first, then transfer to a freezer-safe bag and reheat from frozen in a hot oven until crisp. Keep the dipping sauce separate and add it just before serving for the best texture.

Final Thought

These vegetable pancakes are a bright, easy way to enjoy a crunchy, veggie-forward meal or appetizer. They’re customizable, quick to make, and visually appealing for sharing or photographing. Try them as a starter, snack, or light main when you want something both simple and satisfying.

FAQ

Conclusion

If you want another take on similar savory pancakes, check out this detailed Asian Vegetable Pancakes Recipe – Levana Cooks for more variations and ideas.

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