Description
Crispy and flavorful vegetable pancakes made with a savory batter of flour, cornstarch, and aromatic spices packed with fresh julienned carrots, zucchini, green onions, and cabbage. These golden brown pancakes are pan-fried to perfection and paired with a tangy, slightly spicy soy-based dipping sauce. Perfect as a snack, appetizer, or light meal.
Ingredients
Scale
Pancakes
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 3/4 cup cold water (adjust as needed)
- 1/2 cup julienned carrots
- 1/2 cup julienned zucchini
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded cabbage
- Neutral oil for frying
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp toasted sesame seeds
Instructions
- Prepare the batter: In a bowl, combine the all-purpose flour, cornstarch, salt, ground black pepper, and garlic powder. Gradually whisk in the cold water until you have a smooth, slightly thick batter.
- Add the vegetables: Gently fold the julienned carrots, zucchini, sliced green onions, and shredded cabbage into the batter until everything is evenly coated.
- Heat the skillet: Place a non-stick skillet over medium-high heat and add about one tablespoon of neutral oil, allowing it to heat well but not smoke.
- Cook the pancakes: Spoon portions of the batter into the hot pan and spread each into a thin, even layer. Fry for about 3-4 minutes on each side or until the pancakes are golden brown and crispy.
- Drain excess oil: Transfer cooked pancakes to a paper towel-lined plate to absorb any excess oil. Repeat the cooking process with the remaining batter.
- Make the dipping sauce: In a small bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, optional red pepper flakes, and toasted sesame seeds until fully combined.
- Serve: Slice the pancakes into wedges and serve them warm with the prepared dipping sauce for dipping.
Notes
- Adjust the batter consistency with a little more water if it feels too thick for spreading.
- Use neutral oils with high smoke points like vegetable, canola, or sunflower oil for frying to achieve crispiness.
- The pancakes are best enjoyed immediately for the crispiest texture but can be reheated in a skillet or oven.
- Red pepper flakes in the sauce are optional but add a nice kick.
- Julienning the vegetables finely ensures quick and even cooking.
