Crispy Vegetable Pancakes with Asian Dipping Sauce

(Barbara O’Neill Healthy Recipes FB)

For the Pancakes:

1 cup shredded zucchini

1 cup shredded carrot

½ cup shredded cabbage

1/4 cup green onions, chopped (optional)

1/2 cup flour (or gluten-free flour)

1 large egg, beaten

Salt and pepper to taste

Oil

For the Asian Dipping Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon honey or sugar (optional)

1 teaspoon grated ginger (optional)

Sesame seeds and chopped green onions for garnish (optional)

Prepare the Vegetable Mixture:

In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).

Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.

Mix the Batter:

Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.

Cook the Pancakes:

Heat touchnof oil in a pan over medium heat.

Drop spoonfuls of the vegetable mixture into the oil, flattening them slightly to form pancakes.

Cook for about 3-4 minutes on each side, or until golden brown and crispy.

Make the Asian Dipping Sauce:

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking.

Serve:

Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired.