• 1 c flour

  • 1 tsp salt

  • 1 c water

Dipping sauce

  • 2 Tbsp soy sauce

  • 1 Tbsp vinegar

  • 2 tsp red pepper flakes (optional)


  • 2 c Napa cabbage, shredded then chopped into 1" pieces

  • ½ large zucchini, sliced into matchstick-sized pieces

  • 1 small green chili pepper, seeded & minced

  • 4 green onions, cut into 1" pieces

  • 1 medium carrot, peeled & shredded


  1. Make the batter: in a large bowl, whisk together the flour, salt, and water.

  2. Fold the chopped vegetables into the mixture.

  3. Heat a large skillet over medium high heat. Add about 2 Tbsp of oil and swirl around to coat the pan evenly.

  4. Ladle out 1/8 c batter. Press flat with spatula and fry until golden on each side-- about 3-4 minutes. Add more oil as needed.

  5. Make the dipping sauce: combine soy sauce, vinegar, and red pepper flakes (optional) in a bowl and mix well.

  6. Serve pancakes warm with dipping sauce.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

  • FoodRight Facebook
  • FoodRight LinkedIn
  • FoodRight Instagram
  • FoodRight YouTube

FoodRight, Inc. is a 501(C)3 Non-Profit Organization.
© 2020 FoodRight - All Rights Reserved