Reklama
Reklama
Reklama

Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).
Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.
Mix the Batter:
Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.
Fry the Pancakes:
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the vegetable mixture into the hot oil, flattening them slightly to form pancakes.
Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel to drain excess oil.
Make the Asian Dipping Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking.
Serve:
Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired.

zobacz więcej na następnej stronie Reklama
Reklama

Yo Make również polubił

Mini pasqualine : une délicieuse recette de pâte feuilletée pour Pâques !

METODA Umieścić kawałki w naczyniu żaroodpornym i gotować w odpowiedniej wodzie bouillante przez 8 minut. Epinardy gotuj w osolonym wrzątku ...

Yummiest American Breakfast – A Hearty Feast to Kickstart Your Day

Whisk together the eggs with a splash of milk, salt, and pepper. Cook in a buttered skillet over medium heat, ...

Baked Chicken and Mushroom Pasta: A Comforting, Creamy Delight

Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until al dente, then drain and set ...

Homemade Moose Tracks Ice Cream: A Decadent, Sweet Treat You’ll Love!

In a medium bowl, combine the heavy cream, whole milk, sugar, and vanilla extract. Whisk the mixture until the sugar ...

Leave a Comment