These crispy vegetable pancakes are a delicious way to enjoy a medley of fresh veggies in a savory, golden-brown bite.
Lightly seasoned and pan-fried to perfection, they’re crunchy on the outside and tender inside.
Paired with a flavorful Asian dipping sauce that balances salty, tangy, and slightly sweet notes, this dish makes a perfect appetizer, snack, or light meal.
They’re also customizable and easily made gluten-free—ideal for using up leftover vegetables or impressing guests with minimal effort.
Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe
For the Pancakes:
1 cup shredded zucchini
1 cup shredded carrot
½ cup shredded cabbage
1/4 cup green onions, chopped (optional)
1/2 cup flour (or gluten-free flour)
1 large egg, beaten
Salt and pepper to taste
Oil
For the Asian Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or sugar (optional)
1 teaspoon grated ginger (optional)
Sesame seeds and chopped green onions for garnish (optional)
Prepare the Vegetable Mixture:
In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).
Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.
Mix the Batter:
Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.
Cook the Pancakes:
Heat touchnof oil in a pan over medium heat.
Drop spoonfuls of the vegetable mixture into the oil, flattening them slightly to form pancakes.
Cook for about 3-4 minutes on each side, or until golden brown and crispy.
Make the Asian Dipping Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking.
Serve:
Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side.
Garnish with sesame seeds and chopped green onions if desired.
How to Store
Refrigerator:
Allow the pancakes to cool completely, then place them in an airtight container with layers separated by parchment paper. Store in the refrigerator for up to 3 days.
Freezer:
Place cooled pancakes in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. For best results, reheat directly from frozen.
Reheating:
Oven or toaster oven (recommended): Bake at 375°F (190°C) for 10–15 minutes until heated through and crispy.
Stovetop: Reheat in a lightly oiled skillet over medium heat until warmed and crisp.
Air fryer: 350°F (175°C) for 5–7 minutes.
Microwave: Not recommended—it may make the pancakes soggy.
Dipping Sauce:
Store the sauce in a sealed jar or container in the refrigerator for up to 1 week. Stir before serving.
Variations
Different Veggies: Swap in shredded sweet potato, daikon radish, or finely chopped bell peppers.
Add Protein: Mix in cooked shrimp, diced tofu, or a spoonful of canned salmon or tuna for a heartier version.
Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of sriracha to the batter or dipping sauce.
Herby Twist: Stir in fresh herbs like cilantro, Thai basil, or chives for extra flavor.
Vegan Version: Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) instead of a regular egg.
Gluten-Free: Use a gluten-free flour blend or chickpea flour for a nutty flavor and crispy texture.
Tips
Squeeze Well: Removing moisture from the veggies is key to getting a crispy texture.
Don’t Crowd the Pan: Give the pancakes space so they cook evenly and stay crispy.
Keep Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to keep them warm and crisp while cooking the rest.
Double the Sauce: It’s so good, you might want extra for drizzling over rice, noodles, or grilled veggies.
Make Mini Pancakes: Great for party platters or kids’ lunches—just use a tablespoon to portion.
Nutritional Information (Per Serving)
Based on 4 servings (1 pancake with dipping sauce)
Calories: 150–180 kcal
Protein: 3–5g
Fat: 9–12g
Saturated Fat: 1–2g
Carbohydrates: 18–22g
Fiber: 2–3g
Sugars: 5–7g (includes natural sugars from vegetables and optional honey in the sauce)
Sodium: 400–500mg (depending on soy sauce)
Cholesterol: 20–40mg (from the egg)
Healthier Adjustments:
For fewer calories: Use less oil for frying or bake the pancakes in the oven.
For more protein: Add cooked tofu, chickpeas, or edamame to the vegetable mixture.
Lower sodium: Opt for low-sodium soy sauce or coconut aminos.