Description
These savory cabbage pancakes are a delicious and easy-to-make Asian-inspired dish featuring shredded green cabbage, green onions, and a flavorful batter. Crispy on the outside and tender on the inside, they are perfect as an appetizer or side dish, garnished with sesame seeds and green onions for added texture and taste.
Ingredients
Scale
Main Ingredients
- 3 cups shredded green cabbage
- 2 green onions, thinly sliced
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 1 tablespoon vegetable oil (for frying)
Optional Garnishes
- Sesame seeds
- Extra green onions
Instructions
- Prepare the batter: In a large mixing bowl, combine the shredded cabbage, thinly sliced green onions, eggs, all-purpose flour, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until the cabbage is coated and the batter is evenly combined.
- Heat the pan: Place a nonstick skillet over medium heat and add the vegetable oil. Allow the oil to heat up until shimmering.
- Cook the pancakes: Scoop about 1/4 cup of the batter into the skillet for each pancake. Flatten it gently into a round pancake shape using the back of the spoon or spatula.
- Fry until golden: Cook each pancake for 3 to 4 minutes on one side until golden brown and crispy. Flip carefully and cook the other side for another 3 to 4 minutes until evenly golden and cooked through.
- Repeat and serve: Continue cooking the remaining batter in the same manner, adding more vegetable oil to the pan as needed. Serve the pancakes warm, garnished with sesame seeds and extra green onions if desired.
Notes
- For a flavorful dipping sauce, mix soy sauce, rice vinegar, and a pinch of chili flakes.
- Add shredded carrots, zucchini, or chopped kimchi into the batter for added flavor and texture.
- These pancakes are best eaten fresh to maintain their crispiness.
- You can use gluten-free flour as a substitute to make the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer or Side Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 3g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
