Description
Golden, crispy vegetable pancakes packed with zucchini, carrot, red bell pepper, and green onion, served with a savory Asian dipping sauce that is tangy, nutty, and deeply satisfying.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup cold water
- 1 large egg
- 1 cup zucchini, julienned
- 1 cup carrot, julienned
- 1/2 cup red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 2 tablespoons neutral oil, divided
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame seeds
- 1 teaspoon green onion, thinly sliced
Instructions
- Preheat a large nonstick skillet or well-seasoned frying pan over medium heat and have a plate and spatula ready nearby.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Add the cold water and egg, then whisk just until combined.
- Fold in the zucchini, carrot, red bell pepper, and 4 thinly sliced green onions until the vegetables are evenly coated in the batter.
- In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, maple syrup, toasted sesame seeds, and 1 teaspoon sliced green onion to make the dipping sauce.
- Add 1 tablespoon of the neutral oil to the warm skillet and swirl to coat the bottom.
- Scoop half of the vegetable batter into the skillet and spread it gently into a thin round. Cook for 3 to 4 minutes, until the bottom is deeply golden and the edges look crisp.
- Flip carefully, add the remaining 1 tablespoon neutral oil as needed, and cook the second side for another 3 to 4 minutes until browned and cooked through.
- Repeat with the remaining batter to make the second pancake.
- Transfer the cooked pancakes to a plate, let them rest for 1 minute, then slice into wedges and serve warm with the dipping sauce.
Notes
- Keep the water cold for a lighter, crispier batter.
- Do not overmix the batter, a few lumps are fine.
- If the zucchini seems very watery, pat it dry before adding it to the batter.
- Reheat leftovers in a skillet, oven, or air fryer for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 4g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 47mg
Keywords: crispy vegetable pancakes, savory pancakes, Asian dipping sauce, zucchini pancakes, carrot pancakes, Korean-inspired appetizer, pan-fried vegetable pancakes