Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe
This Vegetable Pancake recipe features a colorful medley of shredded zucchini, carrot, red onion, and cabbage mixed into a flavorful chickpea and all-purpose flour batter. Pan-fried until crispy and golden brown, these savory pancakes are served warm with a spicy and tangy peanut dipping sauce, perfect for a tasty appetizer or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
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 (use 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 using a box grater or shredder. Set aside.
- Mix the batter: In a large mixing bowl, combine the all-purpose flour, chickpea flour, salt, black pepper, turmeric, and baking powder. Stir well to distribute the spices and leavening evenly. Slowly add ½ cup water and mix until a thick batter forms.
- Combine vegetables and batter: Add the grated and julienned vegetables to the batter. Stir thoroughly to ensure all the vegetables are coated with the batter mixture.
- Prepare the dipping sauce: In a separate bowl, whisk together peanut butter, soy sauce, garlic powder, ground ginger, sriracha, sweet chili sauce, and 2 to 3 tablespoons of water to achieve your desired consistency. Set aside.
- Heat the pan: Place a non-stick frying pan over medium heat and add a small amount of avocado or olive oil to coat the surface.
- Cook the pancakes: Scoop about ¼ cup of the vegetable batter into the pan for each pancake. Flatten it gently with a spatula so it spreads evenly in a circle. Cook for 3 to 4 minutes on one side until the bottom is crispy and golden, then carefully flip and cook the other side for another 3 to 4 minutes until cooked through and evenly browned.
- Serve: Remove pancakes from the pan and serve warm with the prepared dipping sauce on the side. Enjoy immediately for the best texture and flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use tamari instead of soy sauce to keep the dipping sauce gluten-free.
- Adjust the amount of sriracha in the dipping sauce to control the spice level.
- You can add other vegetables like bell peppers or corn for extra flavor and color.
- Ensure the pan is properly heated before cooking to prevent sticking and achieve a crispy crust.
- Leftover pancakes can be stored in the refrigerator and reheated in a skillet to retain crispiness.
