Description
Crispy vegetable pancakes served with a flavorful Asian dipping sauce. Perfect as an appetizer or light meal.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup water
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil for frying
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp chili paste
Instructions
- Mix flour, egg, and water in a bowl until smooth.
- Add cabbage, carrots, green onions, soy sauce, and sesame oil. Stir well.
- Heat vegetable oil in a pan over medium heat.
- Pour 1/4 cup batter into the pan for each pancake. Cook until golden, about 3 minutes per side.
- Combine rice vinegar, sugar, and chili paste to make the dipping sauce.
- Serve pancakes hot with the sauce.
Notes
- Use fresh vegetables for best texture.
- Adjust chili paste to your preferred spice level.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: crispy vegetable pancakes, Asian dipping sauce, vegetarian appetizer