Vegetable Pancakes (EXTRA Crispy)
One of my favorite ways to use leftover vegetables in my fridge is to make these easy vegetable pancakes. Made with a gluten-free corn starch based batter, they have the crispiest edges! And, you can mix in anything you like, from edamame to shredded cheese. Crispy, healthy, and super delicious, these fritters are one of my go-to recipes at least once a week. You will never guess how much vegetables are packed in these vegetable pancakes. I promise even the pickiest eater will love it!
Ingredients For 10 Vegetable Cakes
- ½ cabbage shredded, ~450g
- 1 zucchini shredded, ~200g
- ½ carrot shredded, ~40g
- ½ onion grated, ~70g
- 2 potatoes shredded, ~350g
- Salt and pepper
- 1 cup Corn Starch
- 1 egg
Best Vegetables for Pancakes
I love vegetable pancakes because they’re one of the easiest ways to completely use up any leftover vegetables in the fridge. My favorite vegetables are cabbage, potatoes, lotus root, carrots, zucchini, onion, broccoli stems, and any root vegetables. Depending on how much vegetables you add, you may need to adjust the cooking time. But, this is a recipe that’s pretty easy to eyeball.
The key to ensuring the pancake is extra crispy is to squeeze out all the excess water. Especially when you are using vegetables like zucchini and cabbage that are packed with water. Try to shred the vegetables to around the same size, ensuring even cooking time. Then, You want the pancake to pan-fry for around 3-4 minutes on each side.
Gluten-Free Batter
These crispy vegetable pancakes are actually gluten-free. Instead of flour, this batter uses corn starch. It is lighter, and gives the pancake a much crispier surface. If you don’t have cornstarch, you can also switch it with rice flour. While mixing, you want to make sure every vegetable is coated in the corn starch.
I added an egg, which adds some extra protein, and helps hold the pancake together. But, you can skip this step to keep the recipe fully vegan-friendly. Then, tightly pack everything together with your hands before adding it to the pan.
Customize with Extra fun Mix-ins
You can customize these vegetable pancakes with any seasoning or extra filling of your choice. It is actually pretty flexible! For some extra proteins, you can mix in bites of bacon bits or spam. If you prefer vegetarian mix-ins, crumble in some marinated firm tofu. Sometimes, I add in mix-ins like edamame, kimchi, or flavored seaweed as well. Whenever I have leftover cheese, I will shred it and add it to the pancake. Not only does it help hold the pancake together, but it also makes it crispy on the outside and cheesy on the inside.
How To Make Easy Vegetable Pancakes
- In a bowl, add in shredded vegetables. Squeeze out all the excess water as much as you can.
- Season the vegetable with salt and pepper, egg, and cornstarch. Mix well, ensuring every vegetable is coated.
- In a pan, add in oil, and turn the heat to medium. Using your hands, form a patty of around 3 tablespoons, and place it in the pan. Press down so the pancake flattens
- Pan-fry for 3-4 minutes on each side or until crispy and golden brown.
- To reheat, you can air fry it at 380F for 3 minutes, and it will become extra crispy again! I like to enjoy pancakes with ketchup, Japanese mayo, and shredded seaweed.
Do you want more VEGETARIAN RECIPES? Here are some of my go-to recipes that you will LOVE!
- Vegetarian Spring Rolls
- Soy Sauce Pan-fried Noodles
- Honey Soy Glazed Carrots
- Korean Spicy Soft Tofu Stew
Vegetable Pancakes (EXTRA Crispy)
By Tiffy Cooks
Ingredients
- ½ cabbage shredded, ~450g
- 1 zucchini shredded, ~200g
- ½ carrot shredded, ~40g
- ½ onion grated, ~70g
- 2 potatoes shredded, ~350g
- Salt and pepper
- 1 cup Corn Starch
- 1 egg
Instructions
- In a bowl, add in shredded vegetables. Squeeze out all the excess water as much as you can.
- Season the vegetable with salt and pepper, egg, and cornstarch. Mix well, ensuring every vegetable is coated.
- In a pan, add in oil, and turn the heat to medium. Using your hands, form a patty of around 3 tablespoons, and place it in the pan. Press down so the pancake flattens
- Pan-fry for 3-4 minutes on each side or until crispy and golden brown.
- To reheat, you can air fry it at 380F for 3 minutes, and it will become extra crispy again! I like to enjoy pancakes with ketchup, Japanese mayo, and shredded seaweed.
Video
@tiffycooks If you have ant leftover vegetables in the fridge, make my super crispy vegetable pancakes in less than 20 minutes! #vegetables #crispy #recipe
♬ original sound – TIFFY COOKS 🥟
Can the veggie pancake be cooked in an air fryer?
Yes absolutely!
Hi, does your recipes have any nutritional list like how many carbs per serving how many sugar grams per serving? Thank you
Hi Donna! I’ve added that information in the recipe 🙂
This looks delicious and can’t wait to try it out! Just wondering what the difference is between using cornstarch or tempura flour like you did in your cabbage pancakes?
I saw a similar recipe on another site and bought a non-stick skillet just for that recipe! I failed, miserably 4 times – just could not get it to crisp up very well. It tasted great but not crispy.
So, I am going to give this a go – wish me luck!
Oh and since I am single, I will modify the recipe to get only 2-3 otherwise I tend to over eat significantly!!!
Hi Tiffy! Would it be possible to get this recipes in cups or grams?
Hi Lily! I’ve updated the recipe to include a metric toggle. Hope that helps!
Made this today and was skeptical at first about the amount of cornflour in the recipee. So glad I tried this recipee. I did add 1 rounded tsp of garlic powder. Next time I will add red pepper flakes or a diced up jalepeno. Very flexible recipee. I divided my batch into two parts and did a batch with jalepeno havarti cheese. Both batches were very tasty. Thank you for a very versatile recipee!
This reminds me of the breakfast sandwiches from a roadside vendor in Korea. A pancake like this, a generous dose of season, and a thin slice of spam on toast. Delicious!
I need to make these.
Really good.
These are brilliant! A fabulous way to use any and all vegetables lingering in your crisper drawer! Such a quick and easy lunch idea, and perfect to make with my celiac granddaughter, she loves them.
They were so yum
Yummy I loved it thank you for sharing your recipe
The first time I have ever tried a vegetable pancakes
Delicious and easy say to eat a lot of vegetables!
Yum city! I’m all stuffed full of delicious veggies!
Made these for my family and they all loved it ❤️
So delicious!
SO YUMMY!!! i’m wondering if i can keep the uncooked batter in the fridge to cook at lunch the next day?
Hi Jaslyn, Yes you can! The vegetables will continue releasing water overnight, so the mixture may become wetter by the next day. Before cooking, stir it well before cooking. If it looks loose, add about 1–2 tablespoons at a time until it has a consistency more like the first time you’ve made it. Let me know how it goes!
Tiffy