Ingredients
For the pancakes
1 cup shredded carrots
1 cup shredded zucchini (squeezed to remove excess moisture)
1/2 cup shredded potato (optional, for extra crispiness)
1/2 cup finely chopped cabbage
2 green onions, finely chopped
2 large eggs
1/4 cup all-purpose flour
2 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp sesame oil
Salt and pepper, to taste
Vegetable oil, for frying
For the dipping sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or sugar
1/2 tsp grated ginger
1/4 tsp chili flakes (optional, for heat)
1 tbsp water (to thin sauce, if needed
Preparations for the pancakes
In a large bowl, combine the shredded carrots, zucchini, potato (if using), cabbage, and green onions.
In a separate small bowl, whisk together the eggs, flour, cornstarch, soy sauce, sesame oil, salt, and pepper.
Add the egg mixture to the vegetables and stir until everything is evenly coated.
Fry the pancakes
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Once the
oil is hot, drop spoonfuls of the vegetable mixture into the skillet,
flattening them into small pancakes with the back of the spoon.
Fry
the pancakes for 3-4 minutes on each side, or until they are golden
brown and crispy. You may need to add more oil as you cook the pancakes
in batches.
Prepare the dipping sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and chili flakes (if using).
Add a bit of water to thin the sauce, if needed.
To serve-
Once the pancakes are cooked, drain them on a paper towel-lined plate to remove excess oil.
Serve the crispy vegetable pancakes with the Asian dipping sauce on the side.
Note- you may add veges of your choice while making the pancakes
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