Crispy Vegetable Pancakes
Crispy around the edges and filled with vegetables, these vegetable pancakes make a delicious appetizer, snack, or light meal. They are also an easy way to use up extra vegetables at the end of the week.
Potato starch helps make the pancakes crispier, but you can substitute with cornstarch or rice flour. You can also use 1 cup of all-purpose flour instead of combining flour and starch. Whichever option you choose, keep the combined amount of flour and starch equal to the water by volume.
Makes 2–3 pancakes
INGREDIENTS
5–6 cups thinly sliced or grated vegetables, such as cabbage, cauliflower, carrots, spinach, zucchini, bok choy, onion, or green onions
Avocado oil or another neutral oil, for cooking
Batter
¾ cup all-purpose flour
¼ cup potato starch, cornstarch, or rice flour
1 teaspoon salt
1 cup water
Dipping Sauce (adjust to taste)
2 Tablespoons soy sauce
1 Tablespoon rice vinegar or white vinegar
1 teaspoon sesame oil
1 teaspoon sugar or honey
Optional: sesame seeds
DIRECTIONS
Thinly slice or grate the vegetables.
In a large bowl, combine the flour, starch, salt, and water. Add the vegetables and toss until evenly coated with the batter.
Heat about 2 Tablespoons of oil in a nonstick pan over medium heat. Add a portion of the vegetable mixture and spread it into an even layer.
Cook for about 5 minutes, pressing down occasionally with a spatula, until the bottom is lightly browned and crisp.
Flip the pancake, then add about 1 Tablespoon of oil around the edges. Gently lift the sides so the oil can flow underneath.
Cook for another 5 minutes. Flip once more and continue cooking until the pancake reaches your preferred level of crispness. Repeat with the remaining vegetable mixture.
Combine the dipping sauce ingredients in a small bowl and adjust to taste. Serve alongside the pancakes.
