For the Vegetable Pancakes

1 cup shredded carrots

1 cup shredded zucchini, squeezed dry

½ cup shredded potato (optional, for extra crispiness)

½ cup finely chopped cabbage

2 green onions, finely chopped

2 large eggs

¼ cup all-purpose flour

2 tablespoons cornstarch

1 tablespoon soy sauce

½ teaspoon sesame oil

Salt and freshly ground black pepper, to taste

Vegetable oil, for frying

For the Asian Dipping Sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon honey or sugar

½ teaspoon freshly grated ginger

¼ teaspoon chilli flakes (optional)

1 tablespoon water (if needed to thin the sauce)

Step 1: Prepare the Vegetables

Shred the carrots, zucchini, and potato (if using). Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This helps the pancakes become wonderfully crispy.

Place the vegetables into a large mixing bowl along with the chopped cabbage and green onions.

Step 2: Make the Batter

Add the eggs, flour, cornstarch, soy sauce, sesame oil, salt, and black pepper to the bowl.

Mix everything together until all the vegetables are evenly coated. The mixture should hold together without being overly wet.

Step 3: Cook the Pancakes

Heat 2–3 tablespoons of vegetable oil in a large non-stick skillet over medium heat.

Scoop about ¼ cup of the mixture into the pan and gently flatten with the back of a spoon into small pancakes.

Cook for 3–4 minutes per side, or until deep golden brown and crispy.

Transfer to a plate lined with paper towels while cooking the remaining batter.

Step 4: Prepare the Dipping Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, chilli flakes, and water until well combined.

Taste and adjust sweetness or spice if desired.

Step 5: Serve

Arrange the crispy vegetable pancakes on a serving platter and garnish with sliced green onions or sesame seeds if desired.

Serve hot with the Asian dipping sauce on the side.