Crispy Vegetable Pancakes

Crispy Vegetable Pancakes are a delightful and healthy Chinese dish, packed with colorful vegetables and a satisfying crunch. Perfect for a light meal or appetizer, these pancakes are both nutritious and delicious.

Ingredients

• Zucchini - 100 grams, grated
• Carrot - 100 grams, grated
• Red bell pepper - 50 grams, finely chopped
• Green onions - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• All-purpose flour - 50 grams
• Cornstarch - 30 grams
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - 100 ml
• Vegetable oil - for frying (approximately 4 tablespoons)

Steps

1. In a large bowl, combine the grated zucchini, grated carrot, chopped red bell pepper, chopped green onions, and minced garlic.
2. Add the all-purpose flour, cornstarch, egg, salt, black pepper, and water to the vegetable mixture. Stir until well combined to form a thick batter.
3. Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.
4. Spoon 2-3 tablespoons of the batter into the hot oil, flattening it gently with the back of the spoon to form a pancake. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the pancakes from the pan and place them on a paper towel to absorb excess oil. Repeat with the remaining batter, adding more oil as needed.
6. Serve warm with soy sauce or your favorite dipping sauce.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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