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Crispy vegetable pancakes served with Asian dipping sauce, garnished with scallions and sesame seeds, inspired by Korean pajeon and Asian veggie fritters.
Linda

Crispy Vegetable Pancakes with Asian Dipping Sauce

These crispy vegetable pancakes are made with shredded zucchini, carrots, and cabbage, pan-fried to golden perfection and served with a tangy Asian dipping sauce. Easy to prepare, customizable with vegan and gluten-free swaps, and ready in under 45 minutes, they’re perfect as an appetizer, snack, or light main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian-Inspired, Korean-Inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Mixture
  • 1 cup shredded zucchini squeezed dry
  • 1 cup shredded carrot
  • 0.5 cup shredded cabbage
  • 0.25 cup green onions, chopped optional
Batter & Seasoning
  • 0.5 cup flour all-purpose or gluten-free blend
  • 1 large egg beaten
  • salt to taste
  • black pepper to taste
For Frying
  • neutral oil for frying
Asian Dipping Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or sugar optional
  • 1 teaspoon grated ginger optional
Garnish
  • sesame seeds optional
  • extra chopped green onions optional

Equipment

  • Mixing Bowl
  • Skillet or cast iron pan
  • Kitchen towel or cheesecloth
  • Whisk
  • Spatula
  • Paper towels

Method
 

  1. Step 1: Prepare the vegetables. Grate zucchini, carrots, and cabbage, then squeeze the zucchini firmly in a clean towel to remove excess moisture.
  2. Step 2: Make the batter. In a mixing bowl, combine the drained vegetables with flour, beaten egg, salt, and pepper. Stir until everything is evenly coated and sticks together.
  3. Step 3: Fry the pancakes. Heat a thin layer of oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan, flatten slightly, and cook for 3–4 minutes per side until golden and crisp. Transfer to paper towels to drain excess oil.
  4. Step 4: Make the dipping sauce. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or sugar), and grated ginger.
  5. Step 5: Serve hot. Arrange pancakes on a platter, garnish with sesame seeds and scallions, and serve with dipping sauce.

Notes

For the crispiest pancakes, always squeeze water from zucchini and don’t overcrowd the pan while frying. Keep finished pancakes warm in a low oven until ready to serve. Vegan option: swap egg with a flaxseed egg. Gluten-free option: use rice flour or gluten-free flour blend.