Go Back
asian vegetable pancakes

Asian Vegetable Pancakes

Enjoy these crispy Asian vegetable pancakes that are packed with flavor and nutrients! They're a quick and easy snack, perfect for any time of day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer
Cuisine: Asian
Calories: 231
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 cup cold water
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1 cup finely chopped any vegetables (like bell pepper, broccoli, or spinach)
  • ½ cup finely sliced green onions
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil for frying

Method
 

  1. In a bowl, combine the flour, cornstarch, baking powder, salt, and garlic powder.
  2. Gradually add cold water to the dry ingredients and whisk until smooth.
  3. Stir in the grated zucchini, carrots, and other chopped vegetables until well mixed.
  4. Heat vegetable oil in a non-stick skillet over medium-high heat.
  5. Pour a ladleful of batter into the skillet, spreading it into a thin pancake.
  6. Cook for about 3-4 minutes, until golden brown, then flip and cook for another 2-3 minutes.
  7. Repeat with the remaining batter, adding more oil as needed.
  8. Serve hot with soy sauce or your favorite dipping sauce.

Notes

Nutrition Information Source: Data from USDA FoodData Central Values are approximate and may vary based on specific brands and preparation methods.