@mariasindulgence: For the Pancakes: 1 cup shredded zucchini 1 cup shredded carrot ½ cup shredded cabbage 1/4 cup green onions, chopped (optional) 1/2 cup flour (or gluten-free flour) 1 large egg, beaten Salt and pepper to taste Oil For the Dipping Sauce: 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon honey or sugar (optional) 1 teaspoon grated ginger (optional) Sesame seeds and chopped green onions for garnish (optional) Prepare the Vegetable Mixture: In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using). Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels. Mix the Batter: Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined. Cook the Pancakes: Heat touchnof oil in a pan over medium heat. Drop spoonfuls of the vegetable mixture into the oil, flattening them slightly to form pancakes. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Make the Asian Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking. Serve: Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired

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Tuesday 29 July 2025 11:22:38 GMT