Budget-Friendly Crispy Vegetable Pancakes
A simple and affordable recipe made with everyday ingredients. These crispy vegetable pancakes are easy to prepare, flexible, and perfect for breakfast, lunch, or a quick snack. You can also adjust the vegetables based on what you already have at home.
Budget-Friendly Crispy Vegetable Pancakes
A simple and affordable recipe made with everyday ingredients. These crispy vegetable pancakes are easy to prepare, flexible, and perfect for breakfast, lunch, or a quick snack. You can also adjust the vegetables based on what you already have at home.
Open in Cookpad AppSteps
- 1
Wash the vegetables thoroughly. Finely slice the cabbage, grate the carrot, chop the onion, and cut the green onions into small pieces.
- 2
Add the flour, egg, salt, black pepper, and chili flakes to a large mixing bowl.
- 3
Gradually add the water while mixing until the batter becomes smooth and slightly thick.
- 4
Add the cabbage, carrot, onion, and green onion to the batter. Mix well until all the vegetables are evenly coated.
- 5
Heat about 1 tablespoon of cooking oil in a frying pan over medium heat.
- 6
Pour half of the vegetable mixture into the pan and gently spread it into a round pancake.
- 7
Cook for about 3–4 minutes until the bottom becomes golden and crispy.
- 8
Carefully flip the pancake and cook the other side for another 3–4 minutes.
- 9
Repeat the same process with the remaining batter.
- 10
Transfer the pancakes to a plate, cut them into slices, and serve hot.
Tips
Slice the vegetables thinly so they cook evenly. Avoid using too much batter because the vegetables should remain the main part of the dish. For extra flavor, serve with soy sauce mixed with a little vinegar, sesame oil, or chili.
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