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Crispy Cabbage Pancakes

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Delightfully crispy cabbage pancakes with a golden, crunchy exterior and tender interior.

Ingredients

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  • 2 cups finely shredded cabbage
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup water (adjust as needed)
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons chopped green onions (optional)
  • 3 tablespoons vegetable oil (for frying)

Instructions

  1. Shred the cabbage finely using a knife, box grater, or food processor.
  2. Combine shredded cabbage with salt and let sit for 10 minutes.
  3. Gently squeeze out excess moisture from the cabbage.
  4. Whisk together eggs and water in a separate bowl.
  5. Mix all-purpose flour, cornmeal, black pepper, garlic powder, onion powder, and optional green onions.
  6. Gradually combine dry ingredients with the egg mixture.
  7. Fold in the squeezed cabbage into the batter.
  8. Heat a skillet over medium heat and add 1 tablespoon of vegetable oil.
  9. Drop 1/4 cup of batter onto the skillet, flatten slightly.
  10. Cook for 3-4 minutes on each side until golden brown and crispy.
  11. Place cooked pancakes on a paper towel to absorb excess oil.
  12. Serve hot with your choice of dipping sauce or toppings.

Notes

Ensure maximum crispiness by removing excess moisture from cabbage. Try adding other vegetables or cheese for variations.

Nutrition

Find it online: https://lunarecipez.com/crispy-cabbage-pancakes/

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