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Crispy gluten-free vegetable pancakes

Vegetable Pancakes (EXTRA Crispy)

By Tiffy Cooks

5 from 13 votes
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!
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Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Asian
Diet: Vegetarian
Keyword: 20 Minute Recipes, 30 minute recipe, Appetizers, Asian Food, Asian Recipe Easy, Asian Recipes, Easy Recipes, easy snack, Healthy, Healthy Asian Recipes, leftover, pancake, quick and easy recipe, QUICK RECIPES, vegetable, vegetable pancake, VEGETARIAN, Vegetarian Recipes
Servings: 10 pancakes
Calories: 137kcal

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
US Customary - Metric

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.
    Mixing gluten free batter of leftover vegetables, corn starch, and egg for mini vegetable pancakes
  • 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.
    Pan Frying Crispy Zucchini Pancakes
  • 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 🥟

Nutrition

Calories: 137kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 32mgPotassium: 530mgFiber: 4gSugar: 4gVitamin A: 753IUVitamin C: 44mgCalcium: 45mgIron: 1mg
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