Description
A savory twist on traditional pancakes, these Crispy Cabbage Pancakes are easy to make and perfect for a snack or light meal.
Ingredients
Scale
- 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
- Finely shred the cabbage using a knife, box grater, or food processor.
- In a large mixing bowl, combine shredded cabbage with salt and let it stand for about 10 minutes.
- Gently squeeze the cabbage to remove excess moisture.
- In a separate bowl, whisk together eggs and water until combined.
- In another bowl, mix flour, cornmeal, black pepper, garlic powder, onion powder, and green onions.
- Gradually add dry ingredients to the egg mixture, stirring until just combined.
- Fold the squeezed cabbage into the batter.
- Preheat a skillet over medium heat and add 1 tablespoon of vegetable oil.
- Drop 1/4 cup of batter onto the skillet and flatten it gently.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Remove pancakes from the skillet and drain on paper towels.
- Serve hot with your favorite dipping sauce or toppings.
Notes
Experiment with fresh herbs and spices to customize the flavor. Ensure the oil is hot for the crispiest pancakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Global
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg