Extra Crispy Vegetable Pancakes Recipe
These extra crispy vegetable pancakes are a healthy, delicious, and versatile recipe packed with fresh shredded vegetables. Perfect as an appetizer, breakfast, snack, or side dish, these Asian-style pancakes boast a delightful crunch and subtle seasoning that even picky eaters will love. Made with cabbage, zucchini, carrot, onion, and potatoes, combined with cornstarch and egg for binding, they’re pan-fried to golden perfection. Quick to make and ideal for reheating in an air fryer to regain their crispiness, they pair wonderfully with ketchup, Japanese mayo, or shredded seaweed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Vegetables
- ½ cabbage, shredded
- 1 zucchini, shredded
- ½ carrot, shredded
- ½ onion, grated
- 2 potatoes, shredded
Other Ingredients
- Salt and pepper, to taste
- 1 cup corn starch
- 1 egg
- Cooking oil, for pan-frying
Instructions
- Prepare Vegetables: In a large bowl, combine all the shredded and grated vegetables. Squeeze out as much excess water as possible to ensure the pancakes become crispy.
- Season and Bind: Add salt and pepper, the egg, and corn starch to the vegetables. Mix thoroughly until every piece of vegetable is evenly coated, helping the mixture bind together.
- Form Patties: Heat oil in a pan over medium heat. Using your hands, scoop approximately 3 tablespoons of the vegetable mixture and shape it into a patty. Place it gently in the pan and press down slightly to flatten.
- Pan-Fry: Cook the pancakes for 3 to 4 minutes on each side, or until they develop a crispy, golden-brown crust.
- Reheat (Optional): To restore crispiness when reheating, air fry the pancakes at 380°F (193°C) for 3 minutes. Serve warm, ideally with ketchup, Japanese mayo, or topped with shredded seaweed for added flavor.
Notes
- Make sure to squeeze out as much water as possible from the shredded vegetables to prevent soggy pancakes.
- Adjust salt and pepper seasoning according to taste preferences.
- Use medium heat to ensure pancakes cook through evenly without burning.
- These pancakes can be refrigerated and reheated using the air fryer to regain their crispiness.
- Serve with your favorite dipping sauces such as ketchup, Japanese mayo, or a sprinkle of shredded seaweed for an authentic taste.
