Crispy Cabbage Pancakes Recipe
Introduction
Crispy Cabbage Pancakes are a delightful, savory treat that combines crunchy cabbage with a light, fried batter. Perfect as an appetizer or snack, these pancakes are easy to make and full of flavor, ideal for any home cook looking to try something new.
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
- Step 1: In a large bowl, combine shredded cabbage, flour, water, egg, salt, pepper, and green onions. Mix until well combined and let the mixture sit for 10 minutes.
- Step 2: Heat oil in a frying pan over medium heat. Drop spoonfuls of the cabbage mixture into the hot oil, flattening them slightly.
- Step 3: Fry the pancakes until golden brown on both sides, about 3-4 minutes per side.
- Step 4: Remove from the pan and drain on paper towels. Serve hot with your favorite dipping sauce.
Tips & Variations
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Add other vegetables like carrots or bell peppers to the batter for extra flavor and color.
- Make sure not to overcrowd the pan to keep the pancakes crispy.
Storage
Store leftover cabbage pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat for a few minutes to restore their crispiness rather than using a microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cabbage for this recipe?
Yes, both green and napa cabbage work well. Just shred it finely to ensure even cooking.
What dipping sauces go well with cabbage pancakes?
These pancakes pair nicely with soy sauce, sweet chili sauce, or a simple mixture of soy sauce and rice vinegar with a touch of sesame oil.
PrintCrispy Cabbage Pancakes Recipe
Crispy Cabbage Pancakes are a delightful Asian-inspired appetizer featuring shredded cabbage mixed with a simple batter of flour, egg, and seasonings, then pan-fried to golden perfection. These savory pancakes offer a satisfying crunch and can be customized with additional vegetables or gluten-free flour options for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8–10 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Main 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
- Prepare the batter: In a large bowl, combine shredded cabbage, flour, water, egg, salt, pepper, and green onions. Mix until the mixture is well combined and slightly sticky. Let the batter rest for 10 minutes to allow the flour to hydrate and the flavors to meld.
- Heat the oil: Pour enough oil into a frying pan to cover the bottom and heat it over medium heat until hot but not smoking, ready for frying.
- Fry the pancakes: Use a spoon to drop portions of the cabbage batter into the hot oil. Press each portion gently to flatten it into a small pancake shape for even cooking.
- Cook until golden: Fry the pancakes for about 3-4 minutes on each side or until they develop a golden brown, crispy exterior while cooked through inside.
- Drain and serve: Remove the cooked pancakes from the pan and place them on paper towels to drain any excess oil. Serve while hot with your favorite dipping sauce for a delicious appetizer experience.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to add other vegetables like shredded carrots or diced bell peppers to the batter for extra flavor and nutrition.
- These pancakes can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a skillet to restore crispiness.
Keywords: cabbage pancakes, crispy cabbage fritters, Asian appetizer, fried vegetable pancakes, easy cabbage recipe
