Veggie Pancakes with Asian Dipping Sauce
Veggie Pancakes with Asian Dipping Sauce are a colorful and delicious dish that elevates any meal. With a crispy exterior and a tender, veggie-filled interior, they are perfect for brunch or a light dinner. The accompanying tangy dipping sauce adds an extra layer of flavor that makes these pancakes irresistible. Quick to prepare and versatile, they can be customized to suit your taste preferences, making them a go-to recipe for food lovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 pancakes 1x
- Category: Brunch
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup shredded carrots
- 1 cup grated zucchini (excess moisture removed)
- 1/2 cup chopped green onions
- 3/4 cup all-purpose flour (or whole wheat flour)
- 2 large eggs
- 3 tbsp low-sodium soy sauce
- 1 tbsp olive oil (for cooking)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- Prepare the veggies by grating zucchini and shredding carrots. Squeeze excess moisture from the zucchini.
- In a bowl, mix shredded carrots, grated zucchini, chopped green onions, flour, eggs, and soy sauce until well combined.
- Heat a non-stick skillet over medium heat and add olive oil.
- Spoon about 1/4 cup of batter onto the skillet for each pancake, gently flattening them. Cook until golden brown on both sides (about 3 minutes per side).
- For the dipping sauce, whisk together rice vinegar and sesame oil in a small bowl.
- Serve warm pancakes with the dipping sauce.
Nutrition
- Serving Size: 1 pancake (55g)
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Customize by adding your favorite vegetables or herbs like ginger or chili flakes for an extra kick. Letting the batter rest for 10 minutes can enhance texture. Store leftovers in an airtight container in the fridge for up to three days.