🥕 Crispy Vegetable Flapjacks with Asian Dipping Sauce form 🥒
These crisp Vegetable Flapjacks are a pleasurable and healthy treat, perfect for a snack or appetizer! Paired with a scrumptious Asian dipping sauce, they’re sure to please. Then’s how to make them
constituents
For the Flapjacks
1 mug tattered zucchini
1 mug tattered carrot
½ mug tattered cabbage
mug green onions, diced( voluntary)
/ 2 mug each- purpose flour( or gluten-free flour)
1 large egg, beaten
swab and pepper to taste
oil painting for frying
For the Asian Dipping Sauce
2 soupspoons soy sauce
1 teaspoon rice ginger
1 tablespoon sesame oil painting
1 tablespoon honey or sugar( voluntary)
1 tablespoon grated gusto( voluntary)
Sesame seeds and diced green onions for trim( voluntary)
Instructions
Prepare the Vegetable Admixture
In a large coliseum, combine the tattered zucchini, tattered carrot, tattered cabbage, and green onions( if using).
Squeeze out redundant humidity from the vegetables using a clean kitchen kerchief or paper apkins.
Mix the Batter
Add the flour, beaten egg, swab, and pepper to the vegetable admixture. Stir until well combined.
Fry the Flapjacks
Heat oil painting in a frying visage over medium heat.
Drop spoonfuls of the vegetable admixture into the hot oil painting, leveling them slightly to form flapjacks.
Shindig for about 3- 4 twinkles on each side, or until golden brown and crisp. Remove and place on a paper kerchief to drain redundant oil painting.
Make the Asian Dipping Sauce
In a small coliseum, whisk together the soy sauce, rice ginger, sesame oil painting, honey( if using), and grated gusto( if using). Acclimate the flavors to your relish.
Serve
Serve the crisp vegetable flapjacks warm with the Asian dipping sauce on the side. Garnish with sesame seeds and diced green onions if asked .