Description
These savory vegetable pancakes offer a delightful combination of textures and flavors. Finely shredded zucchini and carrots are bound in a light, crisp batter, pan-fried to a golden perfection. Each pancake features a tender interior and a satisfyingly crunchy exterior, complemented by the fresh bite of green onions. They are served alongside a vibrant Asian-inspired dipping sauce, which provides a balanced blend of umami, tang, and a hint of sweetness, elevated by toasted sesame seeds and fresh scallions.
Ingredients
- *For the Pancakes:*
- 1 cup all-purpose flour
- 1/2 cup cold water
- 1 large egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded zucchini (about 1 medium)
- 1/2 cup shredded carrot (about 1 medium)
- 1/4 cup finely chopped yellow onion
- 2 tablespoons chopped green onions
- 2–3 tablespoons vegetable oil, for frying
- *For the Asian Dipping Sauce:*
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon chopped green onions
- 1 teaspoon toasted sesame seeds
Instructions
- **Prepare Vegetables:** Shred the zucchini and carrots. Place the shredded zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out as much excess water as possible using your hands or a clean kitchen towel. This prevents soggy pancakes.
- **Make the Batter:** In a large bowl, whisk together the flour, cold water, egg, baking powder, salt, and black pepper until just combined. Do not overmix; a few lumps are fine.
- **Combine Ingredients:** Add the squeezed zucchini, shredded carrot, chopped yellow onion, and 2 tablespoons of chopped green onions to the batter. Gently fold until the vegetables are evenly coated.
- **Prepare Dipping Sauce:** In a small bowl, whisk together the soy sauce, rice vinegar, water, sesame oil, sugar, minced garlic, grated ginger, 1 tablespoon of chopped green onions, and toasted sesame seeds. Set aside.
- **Cook Pancakes:** Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form pancakes about 3-4 inches in diameter. Do not overcrowd the pan.
- **Fry Pancakes:** Cook for 3-4 minutes per side, or until golden brown and crispy. Add more oil as needed for subsequent batches.
- **Serve:** Transfer the cooked pancakes to a wire rack to drain any excess oil and keep them crispy. Serve immediately with the prepared Asian dipping sauce.
Notes
* Squeezing excess water from the zucchini is crucial for crispy pancakes.
* For extra crispiness, ensure the oil is hot enough before adding the batter.
* Feel free to experiment with other finely shredded vegetables like cabbage or bell peppers.
* The dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
* To reheat, place pancakes in a toaster oven or air fryer until crispy again.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280
- Fat: 12g
- Carbohydrates: 35g
- Protein: 9g