Crispy Vegetable Pancakes with Asian Dipping Sauce

This quick vegetable pancake recipe turns pantry and fridge bits into a crunchy, savory weeknight win. Ready in about 25 to 30 minutes, it is ideal for busy cooks who want a fast vegetarian main or appetizer. Mix, pan fry, and serve with a bright dipping sauce for instant satisfaction. Try it alongside something different like crispy buffalo tofu with creamy Caesar salad for a varied meal.

Why This Recipe Works

The method is simple and forgiving so you can move fast without fuss. Shredded cabbage and carrots release just enough moisture to bind with a light egg and flour batter, creating a crisp edge and a tender center. Slicing scallions and bell pepper thin keeps cook time short and texture lively. The batter uses pantry staples and can be swapped to rice flour for a gluten free option. Frying in a thin layer of oil gives deep color with minimal fat. The separate dipping sauce adds bright acidity and umami that lifts every bite. If you want a protein boost, serve them with a fried egg or a quick tofu side like crispy golden chicken nuggets with lemony piccata style sides.

Flavor and Texture

These pancakes balance fresh vegetable crunch and savory notes from soy and ginger. The exterior browns to a satisfying crisp while the interior stays tender and slightly sweet from the carrots. Garlic and scallions add a green, aromatic punch that keeps each bite interesting. The dipping sauce cuts through richness with rice vinegar and sesame oil, plus a touch of honey for balance. Add chili flakes or sriracha if you want heat that changes the flavor profile without slowing prep.

Ingredients

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped scallions
• 1/2 cup thinly sliced bell peppers (any color)
• 2 garlic cloves, minced
• 1/2 teaspoon grated ginger
• 2 eggs
• 1/2 cup all-purpose flour (or rice flour for gluten-free)
• 1/4 cup water
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• Vegetable oil for frying
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 teaspoon chili flakes or sriracha (optional)

Step by Step Instructions

1. In a large bowl, combine cabbage, carrots, scallions, bell peppers, garlic, and ginger.
2. In a separate bowl, whisk together eggs, flour, water, soy sauce, and salt until a smooth batter forms.
3. Pour the batter over the vegetables and mix well to coat.
4. Heat a thin layer of oil in a non-stick skillet over medium heat.
5. Scoop about 1/4 cup of the mixture into the pan and flatten slightly. Cook 2–3 pancakes at a time.
6. Fry for 3–4 minutes per side until golden and crispy. Repeat with remaining batter.
7. For the dipping sauce, mix all sauce ingredients in a small bowl.
8. Serve pancakes warm with dipping sauce on the side.

Quick Tips and Shortcuts

Use a box grater or food processor for fast shredding and save minutes. If the vegetable mix seems very wet, squeeze out a little liquid with a clean towel to help the batter stick and crisp. Preheat the skillet while you mix to avoid sticking and to keep total time low. Make pancakes small so they cook evenly and you can turn them easily. Prepare the dipping sauce while the first batch cooks so everything is ready when the last pancake is finished.

Storage and Meal Prep

Store cooked pancakes in an airtight container in the refrigerator for up to three days. Reheat in a skillet or toaster oven to preserve crispness; the microwave will soften them. You can prep the vegetable mixture and batter separately and combine at the last minute for fresher texture. Freeze cooked pancakes in a single layer, then transfer to a bag for up to one month and reheat from frozen in the oven.

Short Closing Note

This recipe is fast, flexible, and great for using up veggies. It delivers crisp texture and bright flavor with very little effort.

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Crispy Vegetable Pancakes with Asian Dipping Sauce

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Quick vegetable pancakes made from pantry staples, paired with a bright Asian dipping sauce, ideal for busy weeknight meals.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped scallions
• 1/2 cup thinly sliced bell peppers (any color)
• 2 garlic cloves, minced
• 1/2 teaspoon grated ginger
• 2 eggs
• 1/2 cup all-purpose flour (or rice flour for gluten-free)
• 1/4 cup water
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• Vegetable oil for frying
• 2 tablespoons soy sauce (for dipping sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated ginger (for dipping sauce)
• 1 teaspoon chili flakes or sriracha (optional)

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Instructions

1. In a large bowl, combine cabbage, carrots, scallions, bell peppers, garlic, and ginger.
2. In a separate bowl, whisk together eggs, flour, water, soy sauce, and salt until a smooth batter forms.
3. Pour the batter over the vegetables and mix well to coat.
4. Heat a thin layer of oil in a non-stick skillet over medium heat.
5. Scoop about 1/4 cup of the mixture into the pan and flatten slightly. Cook 2–3 pancakes at a time.
6. Fry for 3–4 minutes per side until golden and crispy. Repeat with remaining batter.
7. For the dipping sauce, mix all sauce ingredients in a small bowl.
8. Serve pancakes warm with dipping sauce on the side.

Notes

Use a box grater or food processor for fast shredding. If the vegetable mix seems wet, squeeze out liquid to help the batter stick. Prepare the dipping sauce while the first batch cooks.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 pancake
• Calories: 250
• Sugar: 6g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 60mg