Here is a detailed, step-by-step Vegetable Pancakes recipe — crispy outside, tender inside, and packed with colorful vegetables.

This recipe makes savory pan-fried vegetable pancakes (similar in style to Korean or Asian-inspired pancakes but adaptable to any vegetables).

---

Vegetable Pancakes

Yield: 6–8 medium pancakes
Shape: Round, 4–5 inches wide, about 1/2 inch thick
Texture: Crispy golden exterior, soft and tender vegetable interior

---

Ingredients

Vegetables (About 3–4 cups total, finely shredded or thinly sliced)

• 1 cup shredded cabbage

• 1/2 cup shredded carrot

• 1/2 cup zucchini, grated and squeezed dry

• 1/4 cup green onions, thinly sliced

• 1/4 cup red bell pepper, finely diced

• 1/2 teaspoon salt (to draw moisture from vegetables)

Vegetables should be thin and evenly cut for proper binding and even cooking.

---

Batter

• 1 cup all-purpose flour

• 2 tablespoons cornstarch (helps crispness)

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 large egg

• 3/4 cup cold water (add gradually)

Optional seasoning:

• 1 teaspoon soy sauce

• 1/2 teaspoon garlic powder

• Pinch of chili flakes

---

For Frying

• 3–4 tablespoons neutral oil (vegetable or canola)

---

Equipment

• Large mixing bowl

• Box grater

• Clean kitchen towel

• Nonstick or cast-iron skillet

• Spatula

---

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Shred or finely slice all vegetables.

2. Place zucchini in a towel and squeeze firmly to remove excess moisture.

3. Sprinkle 1/2 teaspoon salt over vegetables.

4. Let sit 5–10 minutes.

5. Squeeze lightly again if excess liquid forms.

Vegetables should be moist but not watery.

---

Step 2: Make the Batter

In a bowl, combine:

• Flour

• Cornstarch

• Baking powder

• Salt

• Pepper

Add:

• Egg

• Cold water gradually

Whisk until smooth.

Consistency goal:
Thick but pourable — similar to thick pancake batter.
It should coat the back of a spoon without running off quickly.

---

Step 3: Combine Vegetables and Batter

Add prepared vegetables into batter.

Fold gently until evenly coated.

Mixture should look heavily loaded with vegetables, not overly runny.

If too thick:
Add 1–2 tablespoons water.

If too thin:
Add 1 tablespoon flour.

---

Step 4: Heat the Pan

1. Heat skillet over medium heat.

2. Add 1–2 tablespoons oil.

3. Oil should shimmer but not smoke.

---

Step 5: Form the Pancakes

1. Scoop about 1/3 cup mixture into pan.

2. Flatten gently with back of spoon.

3. Shape into round pancake about 4–5 inches wide.

Thickness should be about 1/2 inch.

Do not overcrowd pan.

---

Step 6: Cook

Cook 3–4 minutes on first side.

Edges should:

• Turn golden brown

• Become slightly crisp

Flip carefully.

Cook another 3–4 minutes.

Press lightly with spatula for even browning.

Exterior should be deep golden and crisp.

---

Step 7: Drain

Transfer to paper towel-lined plate.

Continue cooking remaining pancakes, adding oil as needed.

---

Final Appearance

• Golden brown exterior

• Crisp edges

• Visible colorful vegetable strands

• Slightly puffed center

Interior should be tender but not doughy.

---

Simple Dipping Sauce

Mix:

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar or lemon juice

• 1 teaspoon honey

• 1 teaspoon sesame oil

• Pinch chili flakes

Serve alongside for dipping.

---

Flavor Profile

• Savory and lightly seasoned

• Fresh vegetable sweetness

• Crisp outer crust

• Soft, tender inside

---

Storage

Refrigerate:

• Up to 3 days

Reheat:

• Skillet over medium heat for best crispness

• Oven at 375°F (190°C) for 8–10 minutes

Avoid microwave if possible (softens crust).

---

Variations

For Korean-style:

• Add 1 teaspoon sesame oil to batter.

• Include chopped kimchi.

For Indian-style:

• Add cumin, coriander, turmeric, and chopped cilantro.

For gluten-free:

• Replace flour with rice flour or chickpea flour.

For protein boost:

• Add 1/2 cup cooked shrimp or shredded chicken.