Crispy Vegetable Pancakes Recipe
Introduction
Crispy vegetable pancakes are a delightful and easy-to-make dish perfect for any meal or snack. Packed with fresh vegetables and a savory batter, they offer a satisfying crunch and great flavor that everyone will enjoy.
Ingredients
- 2 cups mixed vegetables, finely chopped
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon soy sauce
- 2 tablespoons oil (for frying)
Instructions
- Step 1: In a large bowl, whisk together the flour, eggs, and soy sauce until smooth to form the batter.
- Step 2: Fold the mixed vegetables into the batter, ensuring they are well coated.
- Step 3: Heat oil in a non-stick pan over medium heat. Spoon about 2 tablespoons of the mixture per pancake into the pan, flattening slightly.
- Step 4: Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy.
- Step 5: Remove from the pan and drain on paper towels. Serve warm with your favorite dipping sauce.
Tips & Variations
- Use a mix of colorful vegetables like carrots, zucchini, and bell peppers to add flavor and visual appeal.
- For a gluten-free option, substitute regular flour with rice flour or a gluten-free flour blend.
- Add a pinch of garlic powder or chopped fresh herbs like scallions or cilantro for extra flavor.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness rather than using a microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for these pancakes?
Yes, frozen vegetables work well. Just make sure to thaw and drain any excess water before mixing them into the batter to avoid sogginess.
What dipping sauces go best with vegetable pancakes?
Common choices include soy sauce-based dips, sweet chili sauce, or a simple mixture of soy sauce and rice vinegar. Feel free to customize to your taste!
PrintCrispy Vegetable Pancakes Recipe
Crispy Vegetable Pancakes are a delicious and savory dish made with mixed vegetables combined in a light flour and egg batter, pan-fried to golden perfection. These pancakes offer a delightful crunch and can be served with a flavorful soy dipping sauce, making them perfect as an appetizer or a light meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Vegetable Pancakes
- 2 cups mixed vegetables (such as shredded carrots, cabbage, scallions, and bell peppers)
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tablespoon soy sauce (plus extra for dipping)
- 3 tablespoons vegetable oil (for frying)
Instructions
- Prepare the Batter: In a large bowl, combine the mixed vegetables with the flour and eggs. Add one tablespoon of soy sauce and mix thoroughly until a thick batter forms that holds the vegetables together.
- Heat the Pan: Heat vegetable oil in a non-stick skillet over medium heat until shimmering but not smoking, ensuring it is hot enough for frying.
- Fry the Pancakes: Spoon portions of the batter into the hot pan, flattening them gently with the back of the spoon to form thin pancakes. Fry each side for about 3-4 minutes or until golden brown and crispy.
- Drain and Serve: Remove the pancakes from the pan and place them on paper towels to drain excess oil. Serve warm with additional soy sauce or your preferred dipping sauce.
Notes
- You can use any combination of vegetables you like, such as zucchini, corn, or mushrooms.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- Ensure the pan is sufficiently hot before frying to achieve maximum crispiness.
- These pancakes can be made ahead and reheated in a skillet or oven for best texture.
Keywords: vegetable pancakes, crispy pancakes, pan-fried vegetable fritters, Asian vegetable pancakes, appetizer, easy vegetable recipe
