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
- 3/4 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cabbage
- 1/2 cup grated carrot
- 2 green onions, finely chopped
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1/2 tsp grated ginger
- 1 clove garlic, minced
Instructions
- Mix flour, egg, water, salt, and pepper in a bowl.
- Add shredded cabbage, grated carrot, and green onions.
- Heat vegetable oil in a pan over medium heat.
- Spoon batter into the pan to form small pancakes.
- Cook for 3-4 minutes per side until golden brown.
- Combine soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic for the dipping sauce.
- Serve pancakes hot with the dipping sauce.
Notes
- Use a non-stick pan for best results.
- Adjust vegetables based on preference.
- For extra crispiness, cook pancakes longer.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: vegetable pancakes, Asian dipping sauce, crispy pancakes