🥬 Ingredients
- 3 cups finely shredded green cabbage
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup cornstarch (for extra crispiness)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 2–3 tablespoons oil (for frying)
👩🍳 Instructions
- Prepare the Cabbage:
Finely shred the cabbage and place it in a large bowl. If the cabbage is very watery, sprinkle a little salt and let it sit for 10 minutes, then squeeze out excess moisture. - Mix the Batter:
Add eggs, flour, cornstarch, green onions, garlic, salt, pepper, and paprika to the cabbage. Mix everything well until fully combined. The mixture should hold together when pressed. - Heat the Pan:
Heat 1–2 tablespoons of oil in a non-stick skillet over medium heat. - Form the Pancakes:
Scoop about ¼ cup of the mixture into the pan and flatten gently with a spatula to form a pancake shape. - Cook Until Crispy:
Cook for 3–4 minutes on each side, or until golden brown and crispy. Add more oil if needed for extra crunch. - Serve Hot:
Remove from the pan and place on paper towels to absorb excess oil. Serve warm with sour cream, yogurt dip, or your favorite sauce.
✨ Tips for Perfect Pancakes
- 🔥 Cook on medium heat to ensure the inside cooks without burning the outside.
- 🧀 Add shredded cheese for extra flavor and richness.
- 🌶️ Spice it up with chili flakes or hot sauce.
- 🥕 Mix in grated carrots or zucchini for added nutrition.
- 🍳 For a healthier option, cook in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway.
These crispy cabbage pancakes are light, flavorful, and perfect as a snack, side dish, or even a quick lunch! Enjoy! 🥞🥬