Veggie Scallion Pancakes
Veggie Scallion Pancakes! If you love scallion pancakes, you’ll love this veggie-packed version with shredded carrots, zucchini, and cabbage. Enjoy with a chili garlic dipping sauce.
How fun are these veggie scallion pancakes? Another incredible recipe dreamed up by my chef friend, Melanie. I told her I wanted to create a veggie-packed fritter recipe, and she said, what about a scallion pancake with extra veggies?
Done!
Flaky on the outside and chewy on the inside, these scallion pancakes are a fun recipe to make with kids. Served with a chili garlic dipping sauce!
See below for step-by-step photos for how to make them, along with tips for success, or scroll down to the full recipe below.
Everything You Need to Make these:
Ingredient Notes and Substitution Options
- Flour: You’ll need all-purpose flour for these scallion pancakes for best results. I haven’t tried them with any other type of flour and cannot say if they will work or not using other flours.
- Boiling water: The boiling water is key– room temperature or cold water won’t work the same way. Heat increases the speed at which the flour absorbs the water, resulting in a smoother dough with less resting or kneading time
- Sesame Oil: You’ll want to use toasted sesame oil for best results and flavor.
- Shredded Veggies: In addition to the scallions, you’ll need shredded veggies. I like using carrots and zucchini, but cabbage will also work.
- Chili Garlic Paste: Also known as sambal oelek. You can find this at many grocery stores, or online.
How to Make these Veggie Scallion Pancakes (Step-by-Step Photos)
Make the dough
Add flour to food processor and slowly add in 3/4 cup water with the blade running. Process until the dough comes together, then transfer to a bowl, cover with plastic wrap and let rest for at least 30 minutes.
Combine Veggies
Combine shredded veggies and scallions in a bowl, then season with salt and set aside.
Make the Sauce
Whisk together sauce ingredients and set aside
Roll the dough
Divide dough into 4 pieces, then roll each piece into an 8-inch round
Roll into a log
Brush lightly with sesame oil, then roll into a log and twist into a spiral, tuck the end under, and set aside. Repeat with the other 3 pieces.
Add the veggies
Take the first spiral, flatten and roll out into an 8-inch round. Brush very lightly with sesame oil, and top with a thin layer of veggies. Roll into a log, then spiral as above and set aside. Repeat with the other 3 pieces.
Roll and cook
Take the first spiral and flatten and roll out again into an 8-inch round. Lightly oil the skillet, add the pancake and cook on both sides until golden brown.
Slice and serve
Slice and serve with the sauce
Tips for Success
Make sure to only lightly brush the dough with sesame oil. Adding in too much sesame oil will make the dough too wet and hard to roll.
Before adding the veggies, squeeze out all the excess moisture. This will also cut down on having a wet dough– you can always add more veggies, but it’s hard if you add too much. It should be a very thin layer over the entire rolled circle.
The dough can be made ahead of time and rolled into final 8-inch rounds. Store in between parchment paper, then bring to room temperature and cook as directed. The sauce can also be made ahead of time.
More Veggie Filled Recipes
- Banh Mi Inspired Bowls
- Tofu Poke Bowl
- Pasta Primavera
- Spicy Gochujang Noodles
- Tofu Rice Bowls with Corn Salad
If you make this recipe, make sure to come back to leave a rating and a comment. Seeing you make my recipes makes my day, and your feedback helps other readers!
Veggie Scallion Pancakes
Ingredients
Veggie Scallion Pancakes:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1 cup scallions, thinly sliced
- 1 cup shredded veggies of choice: carrots, zucchini, cabbage (one or all)
- 1/4 cup sesame oil
Dipping Sauce:Â
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1- inch piece ginger, minced
- 1 teaspoon chili garlic paste, like sambal oelek
- 1 tablespoon thinly sliced scallions
Instructions
- Add the 2 cups of flour to the base of a food processor. With the blade running, slowly add in the 3/4 cup of boiling water and process until a dough comes together. Add more water, if necessary.
- Transfer the dough to a bowl, cover it with plastic wrap, and let it rest for at least 30 minutes at room temperature.
- Combine the shredded veggies and scallions in a separate bowl, then season with 1/4 teaspoon salt and set aside.
- Whisk together all of the ingredients for the dipping sauce and set aside.
- When ready to make the pancakes, divide the dough into 4 pieces. Roll the first piece into an 8-inch round. Brush lightly with sesame oil– do not overbrush! Too much oil will make these too difficult to roll. You want just a tiny amount.Â
- Roll into a log, then twist into a spiral, tuck the end under, and set aside. Repeat with the other three pieces.
- Next, take the first spiral (it's easier if you go in order so the dough can relax between rolling) and roll into an 8-inch round. Very lightly brush with sesame oil, then squeeze as much water out as possible of the veggie mixture and top the dough with ~1/3 cup of veggies. Roll into a log, then spiral and set aside. Repeat with the other three pieces.
- To finish, take the first spiral and roll out into an 8-inch round. Roll out the other pieces.
- Heat a skillet (cast iron is best, but other skillets will work) over medium heat. Lightly oil the skillet with the sesame oil, then add a pancake. Cook on both sides until golden, then remove and repeat with the rest of the dough.
- Serve with dipping sauce.