Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

Ingredients (for 4 servings):

• 1 cup shredded cabbage

• 1 cup shredded carrots

• 1/2 cup thinly sliced green onions

• 1/2 cup finely chopped bell peppers (any color)

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder (optional)

• 2 large eggs, beaten

• 1/4 cup water (adjust as needed)

• 3–4 tablespoons vegetable oil (for frying)

Asian Dipping Sauce

Ingredients:

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon honey or sugar

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger

• 1 teaspoon chili flakes or Sriracha (optional)

• 1 teaspoon toasted sesame seeds (optional)

Instructions

1. Prepare the vegetables:
   In a large bowl, combine cabbage, carrots, green onions, and bell peppers. Mix well.

2. Make the batter:
   In a separate bowl, whisk together flour, cornstarch, salt, pepper, and garlic powder. Add eggs and water gradually to form a thick batter.

3. Combine vegetables and batter:
   Pour the batter over the vegetables and mix until everything is evenly coated.

4. Cook the pancakes:
   Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Spoon about 1/4 cup of the mixture into the pan and flatten gently with a spatula. Cook 3–4 minutes on each side or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.

5. Prepare the dipping sauce:
   In a small bowl, whisk together all sauce ingredients until well combined. Adjust sweetness or spice to taste.

6. Serve:
   Serve the crispy pancakes hot with the Asian dipping sauce on the side. Garnish with extra green onions or sesame seeds if desired.

Tips:

• For extra crispiness, drain excess moisture from cabbage and carrots before mixing with the batter.

• These pancakes are great as a snack, appetizer, or light meal.

• You can add other vegetables like zucchini, mushrooms, or bean sprouts.