Crispy cabbage pancakes are a delightful twist on traditional pancakes that pack a punch of flavor. Imagine the satisfying crunch of perfectly cooked cabbage mingling with savory notes that will tantalize your taste buds, topped with a spicy sriracha mayo that brings everything together in a harmonious dance of flavor. You’re not just making food; you’re creating an experience that will elevate your meal from ordinary to extraordinary.
Remember those nights when you want something quick but delicious? This crispy cabbage pancake recipe will have you covered, turning leftovers into a delicious dish that even your pickiest eaters will devour. These pancakes are perfect for brunch, lunch, or whenever you desire a unique and satisfying meal. Trust me; once you try them, you’ll want these crispy cabbage pancakes as a staple in your cooking repertoire.
Why You'll Love This Crispy cabbage pancakes
- This incredible crispy cabbage pancakes transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Crispy cabbage pancakes
Here’s what you’ll need to make this delicious Crispy cabbage pancakes:
2 extra large eggs – These will serve as the binding agent for your pancakes, adding richness and helping them hold together beautifully.
1/2 cup water – Just the right amount to create the perfect batter consistency without making it watery.
1.5 Tbsp soy sauce – This adds a savory umami flavor, enhancing the taste of your pancakes.
1 Tbsp toasted sesame oil – A dash of this oil gives your pancakes a delightful nutty flavor; don’t skip it!
3/4 to 1 cup all-purpose flour – This will help bind everything together; adjust the amount based on the desired thickness of the batter.
4-5 cups shredded green cabbage – The star ingredient here! Fresh, crisp cabbage adds crunch and nutrition to every bite.
1 carrot – Grated for sweetness and a pop of color; add it for extra texture.
3 green onions – Chopped to sprinkle on top, they add freshness and a mild onion flavor to balance the pancakes.
2 Tbsp oil for frying – Choose a neutral oil for frying; it keeps the pancakes from sticking and helps them become golden brown.
1/4 cup mayonnaise – This will make the creamy dipping sauce for serving, providing a rich base.
2 Tbsp sriracha – Your go-to for a spicy kick in the mayo; adjust it according to your heat tolerance.
1/2 Tbsp sesame seeds – These tiny delights add a nutty crunch to your dish; sprinkle them generously.
2 green onions – Reserved for garnishing the pancakes, these will elevate the dish visually and flavor-wise.
How to Make Crispy cabbage pancakes
Follow these simple steps to prepare this delicious Crispy cabbage pancakes:
Step 1: Prepare the Cabbage
Start by removing any wilted outer leaves from your cabbage and discard them. Cut the cabbage into quarters, remove the core, and shred or thinly slice half of it until you have about 4-5 cups.
Step 2: Grate the Vegetables
Peel the carrot and bring out your trusty box grater to shred it into fine pieces. Chop the green onions into small, bite-sized pieces while you’re at it; they’ll be perfect for adding flavor to the batter.
Step 3: Mix the Batter
In a large mixing bowl, whisk together the eggs, water, soy sauce, and toasted sesame oil until smooth. Begin adding the flour a little at a time, mixing until you achieve a thick, smooth batter – it should not be runny. Use about 3/4 to 1 cup of flour, depending on your preference.
Step 4: Combine the Ingredients
Add the shredded cabbage, grated carrot, and chopped green onions to the batter and mix well. Ensure the vegetables are thoroughly coated, allowing each bite of your crispy cabbage pancakes to be loaded with flavor.
Step 5: Fry the Pancakes
Heat 1/2 tablespoon of oil in a non-stick or cast-iron skillet over medium heat. Once the oil is hot, add about 3/4 cup of the batter mixture into the skillet, pressing it down to form a neat circle, about 6 inches in diameter and half an inch thick. Place a lid on top to trap steam and help soften the cabbage.
Step 6: Cook Until Golden Brown
Allow the pancake to cook until golden brown on one side, which usually takes about 3 to 5 minutes. Flip it gently and continue cooking until the other side is equally golden brown.
Once done, transfer the pancakes to a serving plate, keeping them warm under foil while you repeat the process for the remaining batter.
To finish, mix the mayonnaise and sriracha in a small bowl and drizzle it over the pancakes. Sprinkle sesame seeds and extra green onions for that final touch, and enjoy the crispy cabbage pancakes with friends or family. They’re perfect for sharing, or you might just want to keep them all for yourself.
You Must Know About Crispy cabbage pancakes
- This showstopping Crispy cabbage pancakes delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Crispy cabbage pancakes Cooking Process
Start by chopping your cabbage and shredding the carrots while whisking your eggs, soy sauce, and sesame oil. As the batter comes together, your skillet should already be heating up, ensuring a seamless cooking experience without wasting any precious time.
Add Your Touch to Crispy cabbage pancakes
Feel free to swap out green onions for chives or add some finely chopped bell peppers for extra crunch. You can even toss in shredded cheese for a cheesy twist or spicy jalapeños for a kick!
Storing & Reheating Crispy cabbage pancakes
Store leftover crispy cabbage pancakes in an airtight container in the fridge for up to three days. To reheat, place them in a preheated skillet over medium heat for a few minutes until they’re warm and crispy again.
Chef's Helpful Tips for Crispy cabbage pancakes
- This professional-quality Crispy cabbage pancakes relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
While making these crispy cabbage pancakes, I remember hosting a casual brunch for friends. When everyone took their first bite, the room filled with laughter and compliments, proving that food truly has a magical way of bringing people together.
FAQs About Crispy cabbage pancakes
What is Crispy cabbage pancakes?
Crispy cabbage pancakes are a delightful dish that combines shredded cabbage, carrots, and green onions, mixed into a flavorful batter and pan-fried to golden perfection. They offer a satisfying crunch on the outside while remaining tender and flavorful inside. Often served with a spicy sriracha mayonnaise, these pancakes are not only delicious but also versatile, making them perfect for weeknight dinners or brunch gatherings. With simple ingredients and easy preparation, crispy cabbage pancakes are a fun way to enjoy vegetables, and they might just become a family favorite.
Can I customize my Crispy cabbage pancakes recipe?
Absolutely! One of the joys of making crispy cabbage pancakes is the ability to personalize them. You can swap green onions with chives, add finely chopped bell peppers for an extra crunch, or even mix in some shredded cheese for a cheesy twist. Feeling adventurous? Add some spicy jalapeños for a kick! The beauty of this recipe lies in its flexibility, making it a great way to use up leftover vegetables or to tailor the flavors to your liking.
How do I store leftover Crispy cabbage pancakes?
Storing leftover crispy cabbage pancakes is simple. Place them in an airtight container and refrigerate for up to three days. To maintain that delightful crispiness when reheating, use a skillet over medium heat. This method will ensure the pancakes warm through evenly while retaining their crunchy exterior. Alternatively, you can pop them in the oven at a low temperature for a few minutes. With these easy steps, you can enjoy your pancakes beyond the first meal.
What are some serving suggestions for Crispy cabbage pancakes?
Crispy cabbage pancakes make a great appetizer or snack, but don’t hesitate to serve them as a main dish too! Pair them with a tangy dipping sauce, such as the spicy sriracha mayo mentioned in the recipe, or try a simple soy sauce mixed with a splash of vinegar. For a complete meal, serve them alongside a fresh salad or stir-fried vegetables. These pancakes can be a hit at brunch, family dinners, or casual get-togethers, delighting your guests and elevating your culinary repertoire.
Conclusion for Crispy cabbage pancakes
In conclusion, crispy cabbage pancakes are a versatile and delightful addition to any meal. With their satisfying crunch and delicious flavors, they are sure to impress family and friends alike. Whether you enjoy them as a main dish or a snack with dipping sauce, these pancakes are easy to prepare and sure to please. Don’t forget to customize them to your taste, making each batch unique. So, gather your ingredients and give crispy cabbage pancakes a try—your taste buds will thank you!
Deliciously Crispy Cabbage Pancakes Recipe with Sriracha Mayo
Ingredients
Equipment
Method
- Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage.
- Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
- In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup total flour).
- Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
- Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks.
- Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side.
- Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
- To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.
