Ingredients

Pancakes

• 1 cup zucchini , shredded
• 1 cup carrot , shredded
• 1/2 cup cabbage , shredded
• 1/4 cup green onions , chopped
• 1/2 cup flour
• 1 large egg
• to taste salt
• to taste pepper

Pancake

• for frying oil

Dipping sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1 tsp ginger , grated
• garnish sesame seeds

Instructions

Instructions

1. In a large bowl, combine the shredded zucchini, carrot, cabbage, and green onions. Squeeze out extra moisture from the vegetables using a clean kitchen towel or paper towel.
2. Mix the batter: add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.
3. Fry the pancakes: drop spoonfuls of batter into hot oil, flattening them slightly to form pancakes. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove anyplace on a paper towel to drain excess oil.
4. In a small bowl, whisk together sauce ingredients. Serve