Ingredients
- 3 cups shredded cabbage
- 1 small carrot, grated
- 2 green onions, chopped
- 2 eggs
- ½ cup all-purpose flour (or chickpea flour for a gluten-free option)
- ¼ cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ¼ teaspoon baking powder
- ¼ cup milk (or water for a lighter version)
- 2 tablespoons chopped fresh parsley (optional)
- Oil for frying
Instructions
- In a large bowl, combine the shredded cabbage, grated carrot, and chopped green onions.
- In a separate bowl, whisk together the eggs, flour, Parmesan (if using), garlic powder, onion powder, smoked paprika, salt, pepper, baking powder, and milk until smooth.
- Pour the batter over the cabbage mixture and stir until well coated.
- Heat oil in a large skillet over medium heat.
- Scoop about ¼ cup of the mixture into the pan, flattening it slightly with a spatula.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter.
- Serve warm with sour cream, yogurt dip, or your favorite sauce.
Would you like to add a dipping sauce suggestion? 😊