Veggie Pancakes Asian Dip (Printable Version)

# What You'll Need:

→ Vegetable Pancakes

01 - Vegetable oil, for frying
02 - Salt and pepper, to taste
03 - 1/2 teaspoon sesame oil
04 - 1 tablespoon soy sauce
05 - 2 tablespoons cornstarch
06 - 1/4 cup (30 g) all-purpose flour
07 - 2 large eggs
08 - 2 green onions, finely chopped
09 - 1/2 cup (50 g) finely chopped cabbage
10 - 1/2 cup (60 g) shredded potato, optional
11 - 1 cup (130 g) shredded zucchini, squeeze out extra water
12 - 1 cup (120 g) shredded carrots

→ Asian Dipping Sauce

13 - 1 tablespoon water, use if needed to loosen sauce
14 - 1/4 teaspoon chili flakes, optional
15 - 1/2 teaspoon freshly grated ginger
16 - 1 teaspoon honey or sugar
17 - 1 teaspoon sesame oil
18 - 1 tablespoon rice vinegar
19 - 2 tablespoons soy sauce

# How to Make It:

01 - Put your crunchy pancakes onto a plate and pop the dipping sauce next to them. Enjoy!
02 - Mix up soy sauce, rice vinegar, sesame oil, sweetener (honey or sugar), ginger, and chili flakes in a little bowl. Add a splash of water if it gets too thick.
03 - Take the cooked pancakes out and set them on some paper towels so any extra oil comes off.
04 - Pour enough vegetable oil off to coat a big skillet. Warm it up on medium. Scoop a generous spoonful of veggie mix into the pan, squish it a little flatter, and let it cook for 3–4 minutes until it looks crispy and golden. Flip and repeat. Do this in rounds and add more oil if you need.
05 - Toss the egg mix over the veggies and give it all a good stir so the veggies are covered all over.
06 - Crack eggs into a bowl and blend together with flour, cornstarch, soy sauce, sesame oil, and a pinch each of salt and pepper.
07 - Dump carrots, zucchini, potato (if you're using it), cabbage, and green onions into your biggest bowl and mix until it's all tossed together.

# Additional Tips:

01 - Switch up your veggies—try spinach or even bell pepper if you feel like it.
02 - To go gluten-free, grab a gluten-free flour instead.
03 - Craving more spice? Add more chili flakes or squirt in sriracha to your sauce.

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