Crispy Vegetable Pancakes with Savory Dipping Sauce

1.In a large mixing bowl, combine the flour, salt, black pepper, garlic powder, and paprika.

2.Gradually add the water to the dry ingredients, stirring until a smooth batter forms.

3.Fold in the chopped onion, grated carrot, and chopped green onions into the batter until well combined.

4.Heat a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom of the pan.

5.Once the oil is hot, pour about 1/4 cup of the vegetable batter into the skillet, spreading it out into a round pancake shape.

6.Cook for about 3-4 minutes on one side, or until golden brown and crispy, then flip and cook for an additional 3-4 minutes on the other side.

7.Remove the pancake from the skillet and place it on a paper towel to drain excess oil. Repeat with the remaining batter, adding more oil to the skillet as needed.

8.In a small bowl, whisk together the soy sauce, rice vinegar, and red pepper flakes to create the dipping sauce.

9.Serve the crispy vegetable pancakes warm with the dipping sauce on the side.