Crispy Vegetable Pancakes with Asian Dipping Sauce are a delicious and versatile appetizer or snack. Packed with shredded vegetables and herbs, these golden pancakes offer a satisfying crunch and fresh flavors. Paired with a tangy, savory dipping sauce, they bring a delightful Asian-inspired twist that's perfect for entertaining or a tasty treat anytime.

Ingredients:

For the Pancakes:

• 2 cups shredded cabbage
  
  

• 1 cup shredded carrots
  
  

• 1/2 cup finely chopped green onions
  
  

• 1/2 cup all-purpose flour
  
  

• 2 large eggs
  
  

• 2 cloves garlic, minced
  
  

• 1 teaspoon grated ginger
  
  

• Salt and pepper, to taste
  
  

• Vegetable oil, for frying
  
  

For the Asian Dipping Sauce:

• 1/4 cup soy sauce
  
  

• 2 tablespoons rice vinegar
  
  

• 1 tablespoon sesame oil
  
  

• 1 tablespoon honey or sugar
  
  

• 1 teaspoon grated ginger
  
  

• 1 clove garlic, minced
  
  

• 1 teaspoon chili flakes (optional)
  
  

Directions:

1. In a large bowl, combine shredded cabbage, carrots, green onions, flour, eggs, garlic, ginger, salt, and pepper. Mix until well combined.
   
   

2. Heat vegetable oil in a large skillet over medium-high heat.
   
   

3. Scoop about 1/4 cup of the vegetable mixture into the skillet, flattening gently into a pancake shape.
   
   

4. Cook pancakes for 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels.
   
   

5. In a small bowl, whisk together all dipping sauce ingredients until well combined.
   
   

6. Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 220 kcal
  
  

• Total Fat: 12 g
  
  

• Saturated Fat: 2 g
  
  

• Sodium: 700 mg
  
  

• Total Carbohydrates: 22 g
  
  

• Dietary Fiber: 4 g
  
  

• Sugars: 6 g
  
  

• Protein: 6 g