Crispy Vegetable Pancakes with Asian Dipping Sauce

For the Pancakes:

• 1 cup shredded carrots
• 1 cup shredded zucchini (squeezed to remove excess moisture)
• 1/2 cup shredded potato (optional, for extra crispiness)
• 1/2 cup finely chopped cabbage
• 2 green onions, finely chopped
• 2 large eggs
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• Salt and pepper, to taste
• Vegetable oil, for frying
  

  Ingredients

  For the Pancakes:

  • 1 cup shredded carrots
  • 1 cup shredded zucchini (squeezed to remove excess moisture)
  • 1/2 cup shredded potato (optional, for extra crispiness)
  • 1/2 cup finely chopped cabbage
  • 2 green onions, finely chopped
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • Salt and pepper, to taste
  • Vegetable oil, for frying
    
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