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Crispy Vegetable Pancakes Recipe

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★★★★★

4.8 from 90 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://recipeswithria.com/crispy-vegetable-pancakes-recipe/