Crispy Vegetable Pancakes with Asian Dipping Sauce
These Crispy Vegetable Pancakes are golden and crunchy on the outside, soft and packed with colourful vegetables on the inside. Paired with a savoury, tangy Asian dipping sauce, they’re perfect as an appetiser, light lunch, snack, or side dish. Quick to prepare and full of fresh flavour, this recipe is sure to become a family favourite!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
4
Ingredients
For the Vegetable Pancakes
- 1 cup shredded carrots
- 1 cup shredded zucchini, squeezed dry
- ½ cup shredded potato (optional, for extra crispiness)
- ½ cup finely chopped cabbage
- 2 green onions, finely chopped
- 2 large eggs
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
For the Asian Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- ½ teaspoon freshly grated ginger
- ¼ teaspoon chilli flakes (optional)
- 1 tablespoon water (if needed to thin the sauce)
Instructions
Step 1: Prepare the Vegetables
Shred the carrots, zucchini, and potato (if using). Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This helps the pancakes become wonderfully crispy.
Place the vegetables into a large mixing bowl along with the chopped cabbage and green onions.
Step 2: Make the Batter
Add the eggs, flour, cornstarch, soy sauce, sesame oil, salt, and black pepper to the bowl.
Mix everything together until all the vegetables are evenly coated. The mixture should hold together without being overly wet.
Step 3: Cook the Pancakes
Heat 2–3 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
Scoop about ¼ cup of the mixture into the pan and gently flatten with the back of a spoon into small pancakes.
Cook for 3–4 minutes per side, or until deep golden brown and crispy.
Transfer to a plate lined with paper towels while cooking the remaining batter.
Step 4: Prepare the Dipping Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, chilli flakes, and water until well combined.
Taste and adjust sweetness or spice if desired.
Step 5: Serve
Arrange the crispy vegetable pancakes on a serving platter and garnish with sliced green onions or sesame seeds if desired.
Serve hot with the Asian dipping sauce on the side.
Tips for Perfect Vegetable Pancakes
- Always squeeze excess moisture from the zucchini for the crispiest texture.
- Cornstarch helps create an extra crunchy exterior.
- Cook over medium heat to ensure the inside cooks through while the outside becomes beautifully golden.
- Avoid overcrowding the pan so each pancake crisps evenly.
Variations
- Add shredded sweet potato for a hint of sweetness.
- Mix in chopped spinach or kale for extra greens.
- Stir in grated Parmesan for a savoury twist.
- Add chopped chillies for a spicy kick.
- Make them gluten-free by replacing the flour with a gluten-free flour blend and using gluten-free soy sauce.
Serving Suggestions
These crispy vegetable pancakes pair wonderfully with:
- Steamed jasmine rice
- Asian cucumber salad
- Miso soup
- Grilled chicken or salmon
- Fresh avocado slices
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or air fryer for 3–5 minutes to restore their crispiness. Avoid microwaving if you want to keep the pancakes crunchy.
Enjoy these crispy, flavour-packed vegetable pancakes as a healthy snack, appetiser, or satisfying meal any day of the week!