A delicious appetizer or snack when you have extra veggies on hand. This was made for a cooking demo at Tanaka Farms using their produce.
I love all the vibrant colors, especially the caulilfower! For the vegetables, I used cabbage, cauliflower, carrots, spinach, zucchini, bok choy, onion and green onions. This is perfect to make at the end of the week when you need to use up vegetables in the fridge.
The potash starch is added to make it crispy but If you don’t have potato starch, feel free to substitute with corn starch or rice flour or use 1 cup flour.
Regardless of which flour or starch you use, the ratio of flour to water is 1:1. Served with a soy sauce based dipping sauce, you’ll love this appetizer!
Batter Dipping Sauce Slice or grate vegetables. In a large bowl, add the flour, potato starch, salt, and water and mix well. Add the vegetables and mix well to combine. Heat about 2 Tablespoons of oil in a non stick pan. Spread the vegetable batter evenly in the pan. Cook for about 5 minutes or until the bottom is lightly browned, pressing down with a spatula. Flip over the pancake. Add about 1 Tablespoon of oil around the edges, lifting the pancake sides to coat the bottom of the pancake. Cook for about 5 minutes until the bottom is lightly browned. Flip over again cook until the pancakes are crispy to your preference. Repeat with the remaining batter. While the pancake is cooking, make the dipping sauce in a small bowl. 
Ingredients
Instructions