Crispy Cabbage Pancakes

Crispy Cabbage Pancakes are a savory, golden treat — a mix between a fritter and an Asian-style pancake. They’re crunchy on the outside, soft inside, and perfect as a snack or side.

🥘 Ingredients (serves 4–6)

• 3 cups cabbage, thinly shredded

• 1 medium carrot, grated (optional)

• 3 green onions, chopped

• 2 eggs

• ½ cup all-purpose flour

• 2 tbsp cornstarch (makes it crispier)

• ½ tsp baking powder

• 1 tsp soy sauce

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• Oil for pan-frying

Optional Dipping Sauce:

• 2 tbsp soy sauce

• 1 tsp rice vinegar or lemon juice

• 1 tsp sesame oil

• ½ tsp chili flakes or sriracha

👩‍🍳 Instructions

1. Prep Veggies

   • Shred cabbage finely, sprinkle a little salt, and let sit for 5 minutes.

   • Squeeze lightly to remove excess water.

2. Make Batter

   • In a bowl, whisk eggs, soy sauce, and seasonings.

   • Add flour, cornstarch, and baking powder.

   • Stir in cabbage, carrot, and green onion until coated. Batter should be thick but not runny.

3. Cook Pancakes

   • Heat oil in a skillet over medium heat.

   • Scoop about ½ cup of mixture, flatten into a pancake.

   • Fry 2–3 minutes per side until golden and crispy.

   • Drain on paper towels.

4. Serve

   • Enjoy hot with dipping sauce