Absolutely! Crispy Cabbage Pancakes (also known as cabbage fritters or inspired by Japanese okonomiyaki) are a delicious, budget-friendly way to use up cabbage. They’re golden, savory, crisp on the outside, and tender inside — perfect as a snack, light meal, or veggie side.
Crispy Cabbage Pancakes
Ingredients (Makes 6–8 pancakes):
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3 cups shredded green cabbage (about 1/2 a medium head)
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1 carrot, grated (optional, for color & sweetness)
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2 green onions, thinly sliced
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2 eggs
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1/2 cup all-purpose flour (or chickpea flour for gluten-free)
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1/4 tsp baking powder (optional, for puffiness)
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp garlic powder or fresh minced garlic
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Oil for frying (vegetable, olive, or sesame oil)
Instructions:
1. Prep the Veggies
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In a large bowl, combine shredded cabbage, carrot, and green onion.
2. Make the Batter
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In the same bowl, add eggs, flour, baking powder (if using), salt, pepper, and garlic powder.
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Mix well until cabbage is coated in a thick batter. Add a splash of water only if too dry.
3. Fry the Pancakes
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Heat 1–2 tbsp oil in a nonstick skillet over medium heat.
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Drop 1/4 cup of mixture per pancake, flattening with a spatula.
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Cook for 3–4 minutes per side, or until golden brown and crispy.
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Transfer to a paper towel–lined plate or wire rack. Repeat with remaining batter.
4. Serve
Serve warm, topped with:
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Soy sauce, sriracha mayo, or sweet chili sauce
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Fried egg on top (for a full meal)
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Or a drizzle of okonomiyaki sauce + kewpie mayo if you’re feeling fancy!
Variations:
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Add chopped shrimp, crisp bacon, or leftover chicken
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Use red cabbage for a colorful twist
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Sub in some zucchini or bell pepper for variety
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Make it low-carb with almond flour or just eggs + cheese for keto-style