Instructions
- Prepare the Vegetable Mixture:
- In a large bowl, combine shredded zucchini, carrot, cabbage, and green onions (if using).
- Use a clean kitchen towel or paper towels to squeeze out any excess moisture.
- Mix the Batter:
- Add flour, beaten egg, salt, and pepper to the vegetables. Stir until evenly mixed.
- Cook the Pancakes:
- Heat oil in a pan over medium heat.
- Drop spoonfuls of the mixture into the pan, flattening into pancakes.
- Cook 3–4 minutes on each side until golden and crispy.
- Make the Asian Dipping Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (if using), and ginger (if using).
- Garnish with sesame seeds and green onions if desired.
- Serve:
- Serve pancakes warm with the dipping sauce on the side.
Go to the next page to get the Nutritional Info
