Description
These crispy and savory cabbage pancakes are a delightful way to enjoy fresh vegetables with a flavorful twist. Made with shredded cabbage, carrots, and green onions, combined with a seasoned batter and fried to golden perfection, they come with a tangy garlic yogurt dipping sauce that complements the pancakes beautifully. Perfect as a light meal or appetizer, these pancakes are easy to make and packed with texture and flavor.
Ingredients
Scale
Vegetable Mixture
- 4 cups green cabbage (shredded fine)
- 1/2 tsp salt (to sweat the cabbage)
- 2 carrots (shredded)
- 4 green onions (chopped fine)
Seasonings & Batter
- 3/4 cup flour
- 3 eggs (beaten)
- 1 tbsp soy sauce (low sodium)
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp pepper
Cooking Oil
- 1/4-1/3 cup peanut oil (for frying)
Dipping Sauce
- 1/2 cup plain Greek yogurt (or sour cream)
- 1 tsp lemon juice (freshly squeezed)
- 1 garlic clove (minced)
- 1 tbsp green onions (chopped fine)
- Pinch salt (to taste)
- 1/8 tsp black pepper
- 1/4 tsp onion powder
Instructions
- Shred the Cabbage: Begin by shredding the cabbage into thin fine strips. Using a mandoline slicer helps achieve uniform thinness for better texture.
- Sweat the Cabbage: Place the shredded cabbage in a large bowl, sprinkle with ½ teaspoon salt, and mix. Let it sit for 10-15 minutes to draw out excess moisture, which will prevent soggy pancakes.
- Prepare Carrots: Shred the carrots using a box grater and set aside for mixing later.
- Chop Green Onions: Finely chop the green onions and set aside.
- Mix Dry Seasonings: In a small bowl, combine garlic powder, onion powder, ¼ teaspoon salt, and black pepper. Stir well to blend the flavors and set aside.
- Beat the Eggs: Whisk the eggs thoroughly in a separate bowl to prepare for the batter.
- Remove Excess Moisture: Using your hands, firmly squeeze as much water as possible from the salted cabbage. This step is essential to maintain the crispiness of the pancakes.
- Combine Ingredients: Transfer the drained cabbage to a clean bowl and add the shredded carrots, chopped green onions, dry seasoning mix, sesame oil, soy sauce, beaten eggs, and flour. Mix gently until you get a batter-like consistency. Adjust seasoning by tasting before adding eggs and flour if needed.
- Heat the Oil: Pour ¼ cup peanut oil into a large deep frying pan and heat over medium-high heat until hot but not smoking.
- Fry the Pancakes: Spoon portions of the cabbage mixture into the pan and gently flatten each portion to about ¼ inch thick. Fry for 3-4 minutes on each side until golden brown and cooked through. Work in batches, adding more oil if necessary.
- Drain Excess Oil: Transfer the cooked pancakes to a wire rack and pat lightly with paper towels to remove residual oil.
- Let Pancakes Rest: Allow the pancakes to cool for about 5 minutes while you prepare the dipping sauce.
- Prepare the Dipping Sauce: In a small bowl, combine Greek yogurt, freshly squeezed lemon juice, minced garlic, chopped green onions, a pinch of salt, black pepper, and onion powder. Mix well and taste to adjust seasoning as desired.
- Serve: Enjoy the crispy cabbage pancakes fresh with the tangy garlic yogurt dipping sauce for a perfect bite every time.
Notes
- Be sure to squeeze out as much moisture as possible from the cabbage to avoid soggy pancakes.
- Use peanut oil or any high smoke point oil for frying to get a crispy exterior.
- You can substitute Greek yogurt with sour cream for the dipping sauce if preferred.
- Adjust seasoning according to taste before frying the pancakes.
- These pancakes are best served fresh and warm for optimal texture and flavor.
