One of my favorite ways to use leftover vegetables in my fridge is to make vegetable pancakes.
Crispy, healthy, and super delicious vegetable pancakes 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!
These vegetable pancakes are also gluten-free since we will use cornstarch instead of flour for the extra crispy edges!
I love vegetable pancakes, which are one of the easiest ways to eliminate any leftover vegetables in the fridge.
My favorite vegetables are cabbage, potatoes, lotus root, carrots, zucchini, onion, broccoli stems, and any root vegetables.
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.
These vegetable pancakes are gluten-free. I am using cornstarch today instead of flour since it is lighter and gives the pancake a crispier surface.
If you don’t have cornstarch, swap it with rice flour. I am also adding an egg to incorporate protein and help hold the pancake together; however, you can skip this step to keep the recipe vegan-friendly.
You want to ensure every vegetable is coated in the cornstarch; tightly pack everything together with your hands before adding it to the pan.
You can customize these vegetable pancakes with any seasoning or extra filling of your choice.
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.
Depending on how much vegetables you add, adjust the cooking time.
You want the pancake to pan-fry for around 3-4 minutes on each side. Try to shred the vegetables to around the same size, ensuring even cooking time.
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
Ingredients (makes around 10 pancakes)
- ½ cabbage, shredded
- 1 zucchini, shredded
- ½ carrot, shredded
- ½ onion, grated
- 2 potatoes, shredded
- Salt and pepper
- 1 cup of cornstarch
- 1 egg
- 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.
Vegetable Pancakes (EXTRA Crispy)
Materials
- ½ cabbage shredded
- 1 zucchini shredded
- ½ carrot shredded
- ½ onion grated
- 2 potatoes shredded
- Salt and pepper
- 1 cup of cornstarch
- 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.
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?