Sesame Carrot Pancakes W Black Bean Garlic Sauce
Crispy, savory, and packed with vibrant flavors, these Sesame Carrot Pancakes with Black Bean Garlic Sauce make an irresistible snack, side dish, or light meal. Shredded carrots are mixed with scallions, sesame oil, and black sesame seeds, forming golden-brown pancakes with a nutty aroma and delicate crunch. What elevates this dish is the bold black bean garlic sauce—a tangy-sweet glaze featuring soy sauce, rice vinegar, and a touch of honey or maple syrup for a vegan-friendly option. Perfectly balanced and brimming with umami, these pancakes are as delightful to eat as they are easy to prepare, taking just 35 minutes from start to finish. Pair them with a sprinkle of sesame seeds and serve warm for a crowd-pleasing appetizer or a quick vegetarian weeknight dish.
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Recipe Information
Ingredients
- 3 medium Carrots
- 0.75 cups All-purpose flour
- 2 tablespoons Cornstarch
- 1 large Egg
- 3 Scallions, thinly sliced
- 2 tablespoons Sesame oil
- 2 teaspoons Soy sauce
- 1 tablespoon Black sesame seeds
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 3 tablespoons Vegetable oil (for frying)
- 2 tablespoons Black bean garlic sauce
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Honey (or maple syrup for vegan option)
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
Peel and grate the carrots using a box grater or food processor. Place the shredded carrots in a large mixing bowl.
Add the flour, cornstarch, egg, scallions, sesame oil, soy sauce, black sesame seeds, salt, and black pepper to the bowl with the carrots. Mix well until the mixture is evenly combined and holds together when pressed. If it’s too dry, add a splash of water; if it’s too wet, add a little more flour.
Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Once the oil is shimmering, scoop about 1/4 cup of the carrot mixture and shape it into a small pancake. Place it into the pan and gently press it down with a spatula.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat until all the mixture is used, adding more vegetable oil to the pan as needed.
In a small saucepan, combine the black bean garlic sauce, low-sodium soy sauce, rice vinegar, honey (or maple syrup), and water. Heat over low heat, stirring, until warmed through and slightly thickened, about 2-3 minutes.
Serve the sesame carrot pancakes warm, drizzled with the black bean garlic sauce. Garnish with sesame seeds if desired.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
