Crispy Vegetable Pancakes with Sesame and Green Onion are a flavorful, wholesome, and satisfying dish made with zucchini, potatoes, carrots, sesame seeds, and herbs. Lightly fried until golden brown, these savory pancakes are packed with texture and taste—crispy on the outside, tender on the inside. Whether you’re looking for a unique breakfast, a fun side dish, or a healthy lunchbox snack, these pancakes deliver. With minimal prep and budget-friendly ingredients, they’re a go-to recipe for busy weeknights and weekend brunches alike.
Preparation, Cook, and Total Times
This recipe comes together quickly and delivers a big reward for a small investment of time.
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield
Makes 8–10 medium pancakes. Serves 4 as a side or 2–3 as a main dish.
Cuisine
These vegetable pancakes are inspired by Korean and Japanese home cooking, where vegetables like zucchini and potato are commonly used in savory pancakes or fritters. The use of sesame seeds and green onion adds a nutty, aromatic twist, making it a fusion-friendly dish with global appeal.
Ingredients
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1 zucchini, grated
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1/2 teaspoon salt (for marinating zucchini)
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1 potato, grated
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1 carrot, grated
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3 eggs
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20 g cooked sesame seeds
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1/2 teaspoon salt (for mixture)
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25 g vegetable oil (for mixture)
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20 g green onion, finely chopped
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2 tablespoons flour
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Additional vegetable oil (for frying)
Optional Add-ins:
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1 clove garlic, minced
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1/4 teaspoon black pepper or chili flakes
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Soy sauce or dipping sauce for serving
Step-by-Step Cooking Directions
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Grate the zucchini
Using a coarse grater, grate one medium zucchini into a bowl. -
Salt and marinate the zucchini
Add 1/2 teaspoon of salt to the grated zucchini, mix well, and let it sit for 8 minutes. This draws out excess moisture, which is essential for achieving a crisp texture when frying. -
Squeeze out the moisture
After marinating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Set aside. -
Grate the potato and carrot
Grate one medium potato and one carrot using the same grater. Place them in a large mixing bowl. -
Combine all vegetables
Add the squeezed zucchini to the mixing bowl with the grated potato and carrot. -
Add the eggs
Crack three eggs into the bowl with the vegetables. This helps bind the mixture together and gives the pancakes their structure. -
Add sesame seeds and green onion
Add 20 g of cooked sesame seeds and 20 g of finely chopped green onion for flavor and texture. -
Season the mixture
Add 1/2 teaspoon salt and pour in 25 g of vegetable oil. Mix well to evenly distribute the seasoning. -
Add flour
Sprinkle in 2 tablespoons of flour. This will help the mixture hold together and create a crispy finish. -
Mix thoroughly
Use a spatula or your hands to combine all ingredients until the mixture is uniform and cohesive. -
Heat the pan
In a large nonstick frying pan, heat a few tablespoons of vegetable oil over medium-low heat. -
Scoop and shape
Using a spoon or small scoop, place portions of the mixture into the hot pan. Flatten each mound slightly to form round pancakes about 1/2 inch thick. -
Fry the pancakes
Cook the pancakes on one side until the edges begin to turn golden brown and the underside is crisp, about 4–5 minutes. -
Flip and continue cooking
Carefully flip each pancake and cook for another 4–5 minutes on the other side, until golden brown and fully cooked through. -
Drain and serve
Remove pancakes from the pan and place on paper towels to absorb excess oil. Serve immediately while hot and crispy.
Nutritional Information (Per Pancake – Approximate)
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Calories: 120
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Protein: 4g
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Fat: 6g
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Carbohydrates: 12g
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Fiber: 2g
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Sugar: 2g
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Sodium: 190mg
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Cholesterol: 55mg
The Origins and Popularity of the Recipe
Vegetable pancakes are a beloved part of many world cuisines. From Korean “jeon” to Japanese “okonomiyaki,” and even European-style fritters, the idea of combining grated vegetables, flour, and eggs into crispy patties has been around for centuries. These pancakes are especially popular for their ability to turn leftover vegetables into a satisfying meal.
The addition of sesame seeds and green onions in this version adds a distinctly Asian twist. Sesame seeds are deeply aromatic and nutty, while green onions provide a mild sharpness and freshness that lifts the dish. This fusion-style pancake has become a hit on food blogs and social media due to its versatility, low cost, and high flavor payoff.
Reasons Why You’ll Love the Recipe
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Quick and easy to make with simple ingredients
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Packed with vegetables in a delicious, crispy form
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Family-friendly and kid-approved
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Perfect as a snack, side dish, or light lunch
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Great for meal prep—leftovers store and reheat well
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Gluten-free adaptable with flour alternatives
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Ideal for using up fridge vegetables
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Crispy outside, tender inside—every bite is satisfying
Health Benefits
This dish offers a nutritious combination of whole vegetables and protein, balanced with healthy fats.
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Zucchini is low in calories, high in water, and provides vitamin A and antioxidants
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Carrots are rich in beta-carotene and support eye health
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Potatoes provide complex carbs and potassium
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Eggs are a complete protein source with essential amino acids
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Sesame seeds offer fiber, healthy fats, calcium, and iron
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Green onions are high in vitamin K and add anti-inflammatory properties
The result is a dish that feels indulgent while supporting a balanced, vegetable-rich diet.
Serving Suggestions
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Serve hot with soy sauce, yogurt dip, or a spicy chili sauce
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Pair with a green salad for a light lunch
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Include as part of a bento box or lunchbox meal
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Use as a side dish for grilled fish or chicken
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Top with a fried egg for a complete breakfast or brunch
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Serve on a platter for party appetizers with dipping sauces
Cooking Tips
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Squeeze the zucchini well to avoid soggy pancakes
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Keep the heat at medium-low to prevent burning before the inside cooks through
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Use a non-stick or well-seasoned skillet to prevent sticking
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Make mini pancakes for a crispier texture and quicker cooking time
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Store leftovers in the fridge and reheat in a pan or oven to restore crispness
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Add spices or herbs like cumin, thyme, or paprika for variety
Variations to Try
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Swap the potato for sweet potato or grated cauliflower
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Add a handful of corn kernels for sweetness and pop
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Use rice flour or chickpea flour for a gluten-free version
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Add chopped spinach or kale for extra greens
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Use white sesame seeds or black sesame seeds for a bold visual contrast
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Spice it up with red chili flakes or diced jalapeños
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Include diced tofu or shredded chicken for added protein
Conclusion
Crispy Vegetable Pancakes with Sesame and Green Onion are the ultimate blend of comfort, nutrition, and convenience. They’re fun to make, deeply satisfying to eat, and endlessly customizable to your taste and pantry. Whether you enjoy them for breakfast, lunch, or dinner—or even as a fun party food—these pancakes are sure to win a place in your weekly rotation. Try them once, and they’ll quickly become a go-to favorite for both adults and kids alike.
FAQ
1. Can I bake these pancakes instead of frying?
Yes, bake at 200°C (390°F) for 20–25 minutes on a greased baking sheet, flipping halfway for even browning.
2. Can I freeze them?
Yes. Place cooled pancakes in an airtight container with parchment between layers. Freeze for up to 2 months.
3. How do I reheat leftovers?
Reheat in a hot pan, oven, or air fryer to restore crispness.
4. Can I make them ahead of time?
Yes, you can prepare the batter ahead and refrigerate for up to 12 hours, or cook and store the pancakes for reheating.
5. What flour works best for gluten-free versions?
Rice flour, chickpea flour, or oat flour are great gluten-free alternatives.
6. What can I substitute for eggs?
Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) or egg replacers.
7. Are sesame seeds necessary?
No, but they add great texture and flavor. You can skip or substitute with sunflower seeds.
8. Can I air fry these pancakes?
Yes. Air fry at 190°C (375°F) for 10–12 minutes, flipping once halfway through.
9. What if my mixture is too wet?
Add a little more flour or squeeze out more moisture from the vegetables.
10. Can I make these spicy?
Yes, add chili flakes, cayenne, or a spoonful of chili paste to the batter.