Crispy Cabbage Pancakes Recipe

Introduction

Crispy cabbage pancakes are a delicious and easy-to-make snack or side dish. With a crunchy exterior and tender interior, these savory pancakes bring simple ingredients together for a satisfying bite.

Ingredients

• 2 cups shredded cabbage
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped green onions
• Oil for frying

Instructions

1. Step 1: In a large bowl, combine shredded cabbage, flour, water, egg, salt, pepper, and chopped green onions.
2. Step 2: Mix the ingredients until well combined and let the mixture sit for 10 minutes to allow the flavors to meld.
3. Step 3: Heat oil in a frying pan over medium heat until hot but not smoking.
4. Step 4: Drop spoonfuls of the cabbage mixture into the hot oil and flatten them slightly with the back of the spoon.
5. Step 5: Fry the pancakes for about 3 to 4 minutes on each side, or until they are golden brown and crispy.
6. Step 6: Remove the pancakes from the pan and drain them on paper towels to remove excess oil.
7. Step 7: Serve the cabbage pancakes hot, accompanied by your favorite dipping sauce.

Tips & Variations

• For extra flavor, add a teaspoon of garlic powder or a pinch of chili flakes to the batter.
• Use a non-stick pan to reduce the amount of oil needed for frying.
• Swap green onions for finely chopped chives or parsley for a different herb note.
• Serve with soy sauce, sour cream, or a spicy mayo for dipping.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain crispiness, or warm them in the oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or rice flour for a gluten-free version.

Can I prepare the batter ahead of time?

It’s best to cook the pancakes fresh after the mixture rests for 10 minutes. However, you can prepare the batter a few hours ahead and keep it covered in the refrigerator, then stir before frying.

Crispy Cabbage Pancakes Recipe

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4.9 from 99 reviews

These Crispy Cabbage Pancakes are a delightful and easy-to-make snack or side dish featuring shredded cabbage mixed into a simple batter and fried until golden brown and crispy. Perfectly seasoned with salt, pepper, and fresh green onions, these pancakes offer a savory crunch that pairs well with a variety of dipping sauces.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 8 pancakes) 1x
• Category: Snack
• Method: Frying
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

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Vegetables

• 2 cups shredded cabbage
• 2 tablespoons chopped green onions

Dry Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Wet Ingredients

• 1/4 cup water
• 1 large egg

Others

• Oil for frying (about 1/4 cup or as needed)

Instructions

1. Prepare the batter: In a large bowl, combine the shredded cabbage, all-purpose flour, water, egg, salt, black pepper, and chopped green onions. Mix everything thoroughly until the ingredients are well incorporated into a cohesive batter. Let the mixture sit for 10 minutes to allow the flour to absorb moisture and help bind the pancakes.
2. Heat the oil: Place a frying pan or skillet over medium heat and add enough oil to coat the bottom for shallow frying. Allow the oil to heat up until shimmering but not smoking, which ensures a crispy texture.
3. Form and cook the pancakes: Using a spoon, drop spoonfuls of the cabbage mixture into the hot oil. Flatten each spoonful gently with the back of the spoon or a spatula to form small pancakes of about 3 inches in diameter. Fry the pancakes for about 3 to 4 minutes on one side until golden brown and crispy.
4. Flip and finish frying: Carefully flip each pancake and fry the other side for an additional 3 to 4 minutes until equally golden and cooked through.
5. Drain excess oil: Once cooked, remove the pancakes from the pan and place them on paper towels to drain any excess oil and keep them crispy.
6. Serve: Serve the crispy cabbage pancakes hot paired with your favorite dipping sauce such as soy sauce, spicy mayo, or sweet chili sauce for a delicious appetizer or snack.

Notes

• You can substitute all-purpose flour with a gluten-free flour blend if you want a gluten-free version.
• Adjust seasoning according to taste; adding a pinch of garlic powder or chili flakes can add extra flavor.
• Make sure the oil is hot enough before frying to avoid greasy pancakes.
• These pancakes are best enjoyed immediately to maintain their crispiness.

Keywords: cabbage pancakes, crispy pancakes, vegetarian snack, fried cabbage, easy appetizer, quick snack