CRISPY VEGETABLE PANCAKE

Eat your veggies! How? I would say this is one of the easiest and delicious ways to eat vegetables. So good, so crispy and the sauce? The bomb! Definitely not complete without it.

I discovered this recipe on TikTok, but it didn't give the measurements, so I thought of experimenting. The recipe is so simple that the ingredients are very common and are not expensive either. It's just cabbage, green onions, carrots, red onion and zucchini which you can replace with squash or sweet potatoes. How simple is that?

This Vegetable Pancake has to be crispy. That's the texture you want to achieve in order to enjoy it. If not, it will be soggy, and you won't like it. I suggest cutting the vegetables how I did. They are almost of the same size. You do not want uneven sizes because you want them to be cooked at the same time. Crispy and not soggy. One more trick is making sure to put enough oil and make sure that it's really hot. 

The process is simple. Just combine all the batter ingredients then add the vegetables. Heat oil then fry each side until crispy. Serve with the best dipping sauce. Enjoy :)

CRISPY VEGETABLE PANCAKE

Batter:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 4 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 1/2 cups room temperature water

​Vegetables:

• 2 bunches green onions, sliced 2-3" long
• 1/4 head cabbage, sliced thinly
• 2 small carrots, julienned
• 1 large zucchini, cut into strips
• 1 small red onion, sliced

Dipping Sauce:

• 1 tbsp soy sauce
• 1 tbsp water
• 1 tbsp rice vinegar
• 1 tsp granulated sugar
• 1 tsp sesame oil
• 1/2 tsp toasted sesame seeds

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VIDEO:

Procedure:

• ​In a large bowl, whisk together flour, baking powder, cornstarch, salt, and turmeric powder then add the water. Whisk until well incorporated.
• Add the vegetables and stir until vegetables are fully coated with the batter.
• Over medium fire, heat about 2-3 tbsp cooking oil in an 8-inch pan.  Make sure before adding the mixture, the oil is hot enough. You can test the oil with a wooden spoon or chopstick by dipping it into hot oil. If the oil creates rapid bubbles around it, then it's ready.
• Scoop the mixture into the pan with hot oil. Arrange as flat and thin as possible. Cook each side about 2-3 minutes or until each side is crispy, making sure to use a spatula to press the mixture into the pan in order to achieve a crispy texture.
• While cooking, combine the sauce ingredients. Mix well.
• When ready, remove the vegetable pancake from the pan and serve with the dipping sauce.  
• Recipe yields about 6 vegetable pancakes.
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