Description
This Vegetable Pancake recipe, inspired by the Italian scarpaccia, is a delicious and creative way to use leftover vegetables from your fridge. Crispy on the outside and filled with shredded zucchini, carrot, red onion, and cabbage, these savory pancakes are complemented perfectly by a flavorful peanut butter and sriracha dipping sauce. Quick to prepare and cook, they make a great snack or light meal for any time of day.
Ingredients
Vegetable Pancakes
- 1 zucchini, grated or julienned
- 1 carrot, grated or julienned
- ½ red onion, julienned
- ¼ head cabbage, julienned
- 1 cup all-purpose flour
- 1 tbsp chickpea flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp baking powder
- ½ cup water
- Avocado oil or olive oil, for frying
Dipping Sauce
- ½ cup peanut butter or tahini
- 3 tbsp soy sauce (use tamari for gluten free option)
- ½ tsp garlic powder
- ½ tsp ground ginger
- 2 tbsp sriracha (adjust spice as needed)
- 1 tbsp sweet chili sauce
- 2-3 tbsp water, to thin as needed
Instructions
- Prepare the vegetables: Grate or julienne the zucchini, carrot, red onion, and cabbage using a box grater or shredder. This ensures all vegetables are thinly sliced for even cooking.
- Make the batter: In a large mixing bowl, combine the all-purpose flour, chickpea flour, salt, black pepper, turmeric, and baking powder. Stir the dry ingredients until thoroughly mixed. Gradually add ½ cup water to the flour mixture, stirring to form a thick batter.
- Combine vegetables and batter: Pour the prepared vegetables into the batter bowl and gently stir until all the vegetables are evenly coated with the batter.
- Prepare the dipping sauce: In a separate bowl, mix peanut butter or tahini, soy sauce or tamari, garlic powder, ground ginger, sriracha, sweet chili sauce, and 2 to 3 tablespoons of water. Adjust the water to achieve a smooth, pourable consistency. Set aside.
- Cook the pancakes: Heat a non-stick frying pan over medium heat and add a small amount of avocado oil or olive oil. Scoop ¼ cup of the vegetable batter into the pan for each pancake. Using a spatula, flatten the batter to cover the pancake circumference evenly. Cook for 3 to 4 minutes per side until golden brown and crispy.
- Serve: Enjoy the vegetable pancakes warm alongside the prepared dipping sauce for a flavorful accompaniment.
Notes
- You can substitute chickpea flour with more all-purpose flour if needed, but it adds extra protein and binding.
- Adjust the thickness of the batter by adding more water or flour to reach a consistency that holds together well but is not too runny.
- Use tamari instead of soy sauce to make the dipping sauce gluten-free.
- Cooking time may vary depending on stove and pan; pancakes should be cooked until crisp and golden on both sides.
- This recipe is perfect for using up leftover vegetables and can be adapted with any variety you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian-inspired
