Description
Crispy veggie pancakes with a flavorful Asian sauce. Perfect for a quick snack or appetizer.
Ingredients
Scale
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1/2 cup chopped scallions
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 2 tbsp vegetable oil for frying
Instructions
- In a bowl, mix shredded carrots, zucchini, scallions, flour, eggs, soy sauce, sesame oil, and black pepper.
- Heat vegetable oil in a pan over medium heat.
- Scoop spoonfuls of the mixture into the pan and flatten slightly.
- Cook for 3-4 minutes on each side until golden and crispy.
- Serve hot with Asian sauce.
Notes
- Use a non-stick pan for best results.
- Drain excess water from shredded veggies to prevent soggy pancakes.
- Adjust soy sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: crispy veggie pancakes, Asian pancakes, vegetarian appetizer