Veggie Pancakes with Asian Dipping Sauce
Veggie Pancakes with Asian Dipping Sauce are a delightful blend of crispy textures and fresh flavors that make for a perfect appetizer, snack, or light meal. These golden-brown pancakes are packed with shredded carrots, spinach, and green onions, providing a nutritious twist to your dining experience. Paired with a tangy dipping sauce, this recipe is quick to prepare in just 30 minutes, ensuring you enjoy every delicious bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings (8 pancakes) 1x
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup shredded carrots
- 1 cup chopped spinach
- 4 green onions, finely sliced
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- Grate the carrots and chop the spinach and green onions.
- In a bowl, combine flour, salt, and pepper.
- Add the veggies and eggs to the dry mix; stir until well combined.
- Heat oil in a non-stick skillet over medium-high heat.
- Scoop about 1/4 cup of batter onto the skillet for each pancake; cook until golden brown (about 3 minutes per side).
- For the dipping sauce, mix soy sauce, rice vinegar, and sesame oil in a bowl.
Nutrition
- Serving Size: 2 pancakes (130g)
- Calories: 210
- Sugar: 3g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: Substitute zucchini for carrots or add bell peppers for extra flavor. Store leftovers in an airtight container for up to three days; reheat in a skillet for best results.