Description
A flavorful and crispy vegetable pancake featuring zucchini, carrot, red onion, and cabbage, served with a spicy peanut dipping sauce. This quick and easy recipe combines wholesome vegetables with a seasoned chickpea and all-purpose flour batter, pan-fried to golden perfection. Perfect as a light meal or appetizer for 4 servings.
Ingredients
Vegetable Pancake
- 1 zucchini (grated or julienned)
- 1 carrot (grated or julienned)
- ½ red onion (julienned)
- ¼ head cabbage (julienned)
- 1 cup all-purpose flour
- 1 tbsp chickpea flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp baking powder
- ½ cup water
- Avocado oil or olive oil (for frying)
Dipping Sauce
- ½ cup peanut butter (or tahini)
- 3 tbsp soy sauce (tamari for gluten-free)
- ½ tsp garlic powder
- ½ tsp ground ginger
- 2 tbsp sriracha (adjust spice as needed)
- 1 tbsp sweet chili sauce
- 2-3 tbsp water (to thin as needed)
Instructions
- Prepare the vegetables: Grate or julienne the zucchini, carrot, red onion, and cabbage to ensure uniform pieces for even cooking and texture.
- Make the batter: In a large bowl, combine the all-purpose flour, chickpea flour, salt, black pepper, turmeric, and baking powder. Stir to mix thoroughly. Gradually add ½ cup water and stir until a thick batter forms. Fold in the prepared vegetables until they are well coated with the batter.
- Prepare the dipping sauce: In a separate bowl, whisk together the peanut butter, soy sauce, garlic powder, ground ginger, sriracha, sweet chili sauce, and 2 to 3 tablespoons of water until smooth and pourable. Adjust water to achieve desired consistency.
- Cook the pancakes: Heat a non-stick pan over medium heat and add a small amount of avocado or olive oil. Using a ¼ cup measure, scoop the vegetable batter onto the pan and flatten it with a spatula to create an even pancake covering the pan circumference. Cook for 3 to 4 minutes on each side, or until the pancake is golden brown and crispy.
- Serve warm: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil if needed. Serve immediately alongside the prepared peanut dipping sauce for dipping.
Notes
- You can substitute peanut butter with tahini for a different flavor profile or for nut-free preference.
- Use tamari instead of regular soy sauce for a gluten-free version.
- Adjust sriracha quantity in the sauce to control spiciness to your liking.
- Ensure the batter is thick enough to hold the vegetables together but not too dry; add a splash more water if necessary.
- Cook pancakes over medium heat to allow thorough cooking without burning the exterior.
- Leftover pancakes can be refrigerated for up to 2 days and reheated in a pan for crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
