Crispy Vegetable Pancakes With Asian Dipping Sauce

Crispy vegetable pancakes, golden and savory, paired with a bold Asian dipping sauce—perfect for an easy appetizer or satisfying snack!

Why You’ll Love This Recipe

• Crispy and flavorful: The combination of fresh veggies and savory batter creates a crispy bite with every forkful.
• Healthy and satisfying: Packed with vegetables and lightly pan-fried for a healthier alternative to deep-fried fritters.
• Vegan and gluten-free friendly: Naturally vegan, and easily made gluten-free by using chickpea flour.
• Great for meal prep: Make a batch and reheat for snacks or light meals throughout the week.
• Dipping sauce magic: The tangy, garlicky sauce adds a punch of flavor that perfectly complements the pancakes.

Ingredients

For the pancakes:

• 2 cups shredded cabbage
• 1 cup grated carrots
• 1/2 cup chopped scallions
• 1/4 cup chopped cilantro
• 1/2 cup chickpea flour (or all-purpose flour)
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Neutral oil for frying

For the dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup (or honey)
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

Directions

1. In a large mixing bowl, combine the cabbage, carrots, scallions, and cilantro.
2. In a separate bowl, whisk together the chickpea flour, water, soy sauce, sesame oil, garlic powder, salt, and black pepper until smooth.
3. Pour the batter over the vegetables and stir well to coat evenly.
4. Heat a non-stick skillet over medium heat with a thin layer of oil.
5. Scoop about 1/4 cup of the mixture into the skillet, flattening gently with a spatula.
6. Cook for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture.
7. While the pancakes cook, whisk together all the dipping sauce ingredients in a small bowl.
8. Serve the pancakes hot with the dipping sauce on the side.

Servings And Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Calories: Approximately 180 kcal per serving

Variations

• Add other veggies like shredded zucchini or thinly sliced bell peppers.
• Make it spicy by adding a dash of sriracha to the batter.
• Gluten-free option: Stick with chickpea flour or substitute with rice flour.
• Herb swap: Use parsley or Thai basil instead of cilantro for a different flavor.
• Mini pancakes: Make smaller, bite-sized versions for party appetizers.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet over medium heat or in an oven at 350°F (175°C) for 5–7 minutes to restore crispiness. Avoid microwaving if possible, as it softens the pancakes.

Freezing: Freeze cooked pancakes with parchment paper between them. Reheat from frozen in a skillet or oven.

FAQs

Can I Make These Ahead Of Time?

Yes, you can prepare the batter and chopped veggies ahead. Mix and cook when ready to serve.

What’s The Best Flour To Use?

Chickpea flour is great for a gluten-free option, but all-purpose flour works well too.

Can I Bake These Instead Of Frying?

Yes, bake at 400°F (200°C) on a greased baking sheet for about 15–20 minutes, flipping halfway through.

How Can I Make Them Extra Crispy?

Use a hot skillet and avoid overcrowding. Fry in small batches for the best results.

Are These Pancakes Vegan?

Yes, they’re naturally vegan as written.

What Can I Substitute For Soy Sauce?

You can use tamari (for gluten-free) or coconut aminos.

Can I Leave Out The Cilantro?

Yes, feel free to omit it or replace it with another herb like parsley.

How Long Does The Dipping Sauce Last?

Store in a sealed container in the refrigerator for up to one week.

What Oil Should I Use For Frying?

Use a neutral oil like canola, avocado, or sunflower oil.

Can I Use A Food Processor To Shred The Vegetables?

Absolutely, it will save time and create an even texture.

Conclusion

Crispy Vegetable Pancakes with Asian Dipping Sauce offer a vibrant, flavorful way to enjoy your vegetables. Whether you’re cooking up a meatless Monday dinner, a crowd-pleasing appetizer, or a quick midday meal, these pancakes deliver crunch, taste, and versatility. Pair with the tangy dipping sauce and you’ve got a dish that’s both wholesome and satisfying.

Crispy Vegetable Pancakes With Asian Dipping Sauce

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• Author: Chef Clara
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Light, golden, and packed with veggies, these crispy vegetable pancakes are served with a flavorful Asian dipping sauce. They’re naturally vegan, easily made gluten-free, and perfect as an appetizer, side dish, or light lunch.

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Ingredients

Scale 1x2x3x

• 2 cups shredded cabbage
• 1 cup grated carrots
• 1/2 cup chopped scallions
• 1/4 cup chopped cilantro
• 1/2 cup chickpea flour (or all-purpose flour)
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Neutral oil for frying
• 2 tablespoons soy sauce (for dipping sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup (or honey)
• 1 teaspoon sesame oil (for dipping sauce)
• 1/2 teaspoon chili flakes (optional)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

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Instructions

1. In a large mixing bowl, combine cabbage, carrots, scallions, and cilantro.
2. In a separate small bowl, whisk together chickpea flour, water, soy sauce, sesame oil, garlic powder, salt, and black pepper until a smooth batter forms.
3. Pour the batter over the vegetables and stir until well coated.
4. Heat a non-stick skillet over medium heat and add a light coating of oil.
5. Scoop about 1/4 cup of the mixture into the skillet, flatten gently with a spatula, and cook for 3–4 minutes on each side until golden and crispy.
6. Repeat with the remaining batter.
7. For the dipping sauce, whisk all the sauce ingredients together in a small bowl until combined.
8. Serve the pancakes hot with the dipping sauce on the side.

Notes

• Use gluten-free soy sauce or tamari to make the recipe gluten-free.
• Chickpea flour adds a nutty flavor and keeps it vegan and protein-rich.
• Adjust chili flakes to control the heat in the dipping sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 3g
• Sodium: 480mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg