Crispy Cabbage Pancake with Veggie Flavors Recipe
A golden, crunchy cabbage pancake packed with shredded veggies and savory flavor, perfect as a snack or light meal. Crispy on the outside and tender inside, this quick pan-fried dish uses simple ingredients and can be customized with various toppings and add-ins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 to 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cups shredded green or Napa cabbage
- 1/4 cup grated carrot
- 1 small scallion, thinly sliced
- 2 large eggs
- 1/3 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons water
- 2 tablespoons neutral oil for frying
Optional Toppings
- Mayo or spicy mayo
- Soy sauce or tamari
- Sesame seeds
- More scallions
- Bonito flakes or shredded nori (for a Japanese twist)
Instructions
- Mix the Batter: In a large mixing bowl, combine shredded cabbage, grated carrot, and scallions. In a separate bowl, whisk together eggs, flour, water, salt, pepper, and garlic powder until smooth. Pour the batter over the vegetables and mix until well coated.
- Preheat the Pan: Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Once hot, add half of the cabbage mixture and flatten it gently with a spatula into a round pancake shape about 1 inch thick.
- Cook Until Crispy: Cook the pancake for about 4 to 5 minutes per side, or until golden brown and crispy on both sides. Adjust the heat as needed to avoid burning. Repeat with the remaining batter, adding more oil if necessary.
- Serve Hot: Transfer to a plate and top with your choice of sauces, seeds, or herbs. Slice into wedges and serve immediately.
Notes
- Make It Spicy: Add a pinch of chili flakes or diced jalapeños to the batter for heat.
- Add Protein: Mix in small shrimp, chopped bacon, or tofu cubes for extra substance.
- Use Other Veggies: Swap or mix shredded zucchini, kale, or spinach into the batter.
- Gluten-Free Option: Use almond flour or chickpea flour instead of all-purpose flour.
- Storage: Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat in a skillet or oven at 180°C (350°F) to maintain crispiness.
- Freezing is possible but not recommended due to moisture content.
Keywords: cabbage pancake, crispy pancake, vegetable pancake, Asian snack, gluten-free pancake, pan-fried pancake
