Crispy Vegetable and Shrimp Pancake
Make Your Vegetable Pancake Extra Crispy with This Secret Ingredient! Perfect for Snacks, Late-Night Meals, or Appetizers.
Tired of soggy pancakes? This recipe uses leftover vegetables from your fridge and a touch of breadcrumbs to create an incredibly crispy and delicious pancake. It’s perfect as a satisfying snack, a hearty late-night meal, or a delightful accompaniment to your favorite drinks.
Main Ingredients
- 1/2 medium onion, finely chopped or thinly sliced
- 1 large egg
- Small amount of zucchini (about 1/4 of a medium zucchini), finely diced
- Small amount of mushrooms (e.g., shiitake, king oyster), finely chopped
- Small amount of carrot (about 1/4 of a medium carrot), finely chopped or thinly sliced
- Small amount of green onion (white part), finely chopped
- Shrimp (optional, use small raw shrimp or peeled cocktail shrimp), chopped
- 1 cup pancake mix (approx. 120g)
- 1 cup breadcrumbs (approx. 100g) – the secret to crispiness!
- 1 tsp salt (approx. 5g)
Savory Soy Dipping Sauce
- 1 Tbsp soy sauce (approx. 15ml)
- 1 Tbsp vinegar (approx. 15ml)
- 1/2 Tbsp cooking wine (mirin) (approx. 7ml)
- A pinch of minced hot green chili (adjust to taste)
- A pinch of minced onion (adjust to taste)
- Sesame seeds
- Sesame oil
- 1 Tbsp soy sauce (approx. 15ml)
- 1 Tbsp vinegar (approx. 15ml)
- 1/2 Tbsp cooking wine (mirin) (approx. 7ml)
- A pinch of minced hot green chili (adjust to taste)
- A pinch of minced onion (adjust to taste)
- Sesame seeds
- Sesame oil
Cooking Instructions
Step 1
First, gather all your leftover vegetables from the fridge, such as onion, zucchini, mushrooms, and carrots. Wash them thoroughly and then chop them into small, bite-sized pieces (about 0.5cm or smaller), or thinly slice them. Cutting them small ensures they cook evenly and contribute a pleasant texture to the pancake.
Step 2
If you’d like a touch of spice, finely mince some hot green chili peppers. You can adjust the amount based on your preference or omit them entirely if you don’t like spicy food.
Step 3
Finely chop the carrots and green onions to a similar size as the other vegetables you prepared. The vibrant color of the carrots and the aromatic zest of the green onions will make your pancake even more appealing and flavorful.
Step 4
*Pro Tip: If you have some chopped shrimp in your freezer, now is the perfect time to add them! Chopping them small and mixing them into the batter will significantly enhance the savory flavor of your pancake. You could also use finely chopped squid or crab sticks for a different seafood twist.
Step 5
In a large bowl, combine 1 cup of pancake mix, 1 egg, and 1 tsp of salt. Gradually add water while mixing until you achieve a pourable, yet thick batter consistency – not too runny, not too stiff. Next, stir in 1 cup of breadcrumbs. The breadcrumbs will absorb some moisture, making the batter slightly thicker and much easier to handle when frying.
Step 6
Add all the prepared vegetables and shrimp (if using) into the batter. Mix everything thoroughly until well combined, ensuring the ingredients are evenly distributed throughout the batter. *Feel free to add any other seafood you might have in your freezer, or even finely shredded dried squid or anchovies for a unique umami boost.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Spoon portions of the batter into the hot oil, shaping them into flat, round pancakes. Fry them until both sides are golden brown and delightfully crispy. Be patient and ensure they cook through without burning the outside.
Step 8
While the pancakes are frying (or just before serving), prepare the dipping sauce. In a small bowl, mix 1 Tbsp soy sauce, 1 Tbsp vinegar, and 1/2 Tbsp mirin. Stir in a pinch of minced green chili and onion, along with some sesame seeds and a drizzle of sesame oil. Serve the hot, crispy vegetable pancakes immediately with the flavorful dipping sauce.
