CHICKEN TEMPURA PANCAKES
This dinner pancakes are light, healthy and delicious. The carrots and zucchini give them great color and the tempura batter makes them slightly crispy. Serve with the soy dipping sauce.
Provided by SoChic
Categories Asian
Time 30m
Yield 8 pancakes15
Number Of Ingredients 13
Steps:
- Combine flour, egg, water. This should make a thin batter. Adjust ingredients as necessary.
- In a separate bowl, combine carrots, zucchini, garlic, ginger, bean sprouts and chicken.
- Pour batter over vegetable and chicken mixture, gently stir until the mixture is covered with batter.
- Heat oil over medium-high heat in frying pan.
- Pour 1/2 cup portions of mixture in frying pan. Cook for 3-4 minutes on each side, until golden brown and cooked through.
- Combine soy sauce, vinegar and sugar. Serve on the side with pancakes as a condiment.
Nutrition Facts : Calories 215.6, Fat 11.2, SaturatedFat 2.4, Cholesterol 62.8, Sodium 1066.9, Carbohydrate 12.4, Fiber 1.9, Sugar 5.1, Protein 17.1
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oyewole oni
[email protected]These pancakes were easy to make and turned out great. I used a pre-made tempura batter mix, and the pancakes were still crispy and delicious. I served them with a side of rice and vegetables.
aouf hamdi
[email protected]I love chicken tempura, and these pancakes were a great way to enjoy it. The chicken was tender and juicy, and the tempura batter was crispy and flavorful. I'll definitely be making these again.
Cerna Redoble
[email protected]These pancakes were a great way to use up some leftover chicken. I added some chopped green onions to the batter, and they turned out really well. The tempura batter was light and crispy.
Gauge Jochen
[email protected]These pancakes are perfect for a quick and easy weeknight meal. I served them with a side of dipping sauce, and they were a hit with my family.
Bahirut Tesema
[email protected]These pancakes were a fun and easy way to get my kids to eat their vegetables. I added some chopped carrots and broccoli to the batter, and they loved them.
Technical Kella
[email protected]These pancakes were easy to make and turned out great. I used a gluten-free tempura batter mix, and the pancakes were still crispy and delicious. I served them with a side of rice and vegetables.
Taufeeque Ahmed
[email protected]These pancakes were delicious! The chicken was cooked perfectly, and the tempura batter was crispy and flavorful. I served them with a side of sweet and sour sauce, and they were a hit with my family.
Jackson Thomas
[email protected]I love chicken tempura, and these pancakes were a great way to enjoy it. The chicken was tender and juicy, and the tempura batter was crispy and flavorful. I'll definitely be making these again.
Ugochukwu Amobi
[email protected]These pancakes were easy to make and turned out great. I used a pre-made tempura batter mix, and the pancakes were still crispy and delicious. I served them with a side of rice and vegetables.
Caleb Davis
[email protected]I'm not a huge fan of chicken, but these pancakes were surprisingly good. The tempura batter was really flavorful, and the chicken was cooked perfectly. I'll definitely be making these again.
MOB BOM
[email protected]These pancakes were a great way to use up some leftover chicken. I added some chopped vegetables to the batter, and they turned out really well. The tempura batter was light and crispy.
Shawdy Uk
[email protected]I've been making chicken tempura pancakes for years, and this recipe is by far the best I've tried. The pancakes were crispy on the outside and fluffy on the inside, and the chicken was perfectly cooked. I'll definitely be making these again!
Fabian Alvarez
[email protected]These chicken tempura pancakes were an absolute delight! The chicken was juicy and tender, while the tempura batter was crispy and flavorful. I served them with a side of sweet and sour sauce, and they were a hit with my family.