Vegetable Pancakes

Here’s a quick and tasty recipe for Vegetable Pancakes — crispy on the outside, tender inside, and packed with colorful veggies. Great as a snack, light lunch, or savory breakfast!

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🥕 Crispy Vegetable Pancakes

Ingredients:

• 2 cups shredded vegetables (e.g. zucchini, carrots, cabbage, potatoes, spinach, or bell peppers)

• 1/2 small onion, finely chopped

• 2 eggs

• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)

• 1/4 tsp baking powder (for lightness, optional)

• 1/2 tsp salt

• 1/4 tsp black pepper

• Optional: pinch of chili flakes, turmeric, or garlic powder

• Oil for pan-frying

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Instructions:

1. Prep the veggies:

   • If using watery veggies like zucchini or potato, squeeze out excess moisture with a clean towel.

2. Make the batter:

   • In a bowl, mix shredded vegetables, onion, eggs, flour, salt, and any optional spices. Stir to combine into a thick, sticky batter.

3. Fry:

   • Heat a nonstick skillet over medium heat with a little oil.

   • Drop heaping tablespoons of batter and flatten slightly into pancakes.

   • Cook 2–3 minutes per side until golden and crispy.

4. Drain & serve:

   • Place on a paper towel–lined plate to absorb extra oil.

   • Serve warm with sour cream, yogurt dip, or a spicy dipping sauce.

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🥣 Dipping Sauce Ideas:

• Yogurt herb dip: Mix yogurt with lemon, dill, and garlic.

• Soy-chili sauce: Soy sauce + vinegar + sesame oil + a pinch of sugar and chili flakes.

Would you like a Korean-style version (like jeon) or one with cheese mixed in?