Here’s a tasty and simple recipe for Cabbage and Egg Fritter Pancakes—crispy on the outside, soft inside, and perfect for breakfast, lunch, or a light dinner.
🥬 Cabbage & Egg Fritter Pancakes (Serves 2–3)
Ingredients
- 2 cups finely shredded cabbage
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk (or water)
- 2–3 tbsp chopped green onions (optional)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1/2 tsp paprika or chili flakes (optional)
- 2–3 tbsp oil for frying
Instructions
1. Prepare the Batter
- In a large bowl, combine shredded cabbage, eggs, flour, and milk.
- Add garlic, green onions, salt, pepper, and optional spices.
- Mix until everything is well combined into a thick batter.
2. Cook the Fritters
- Heat oil in a pan over medium heat.
- Scoop about 1/4 cup of batter and flatten into a pancake shape.
- Cook 3–4 minutes per side until golden brown and crispy.
- Repeat with remaining batter.
3. Serve
- Serve hot with yogurt, sour cream, or your favorite dipping sauce.
- Great with chili sauce, ketchup, or garlic mayo.
Tips
- Extra crispiness: Squeeze excess moisture from cabbage before mixing.
- Add protein: Mix in cooked chicken, shrimp, or minced meat.
- Low-carb option: Replace flour with chickpea flour or skip it for a lighter version.
If you want, I can give a Korean-style version (like savory cabbage pancakes with soy dipping sauce)—super flavorful and slightly crispy-chewy.
