Crispy Cabbage Pancakes
🛒 Ingredients
2 cups shredded green cabbage
1 medium carrot, grated
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup (60 g) all-purpose flour
2 large eggs
2 tablespoons chopped fresh parsley (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (optional)
2–3 tablespoons water or milk (if needed)
3–4 tablespoons oil for frying
👩🍳 Instructions
1️⃣ Prepare the Vegetables
Place shredded cabbage in a bowl.
Sprinkle with a little salt and gently squeeze for 1–2 minutes to soften.
Add grated carrot, onion, and garlic.
2️⃣ Make the Batter
Add eggs, flour, parsley, salt, pepper, and paprika.
Mix until everything is well combined.
If mixture seems too thick, add 1–2 tablespoons water or milk.
(It should hold together but not be runny.)
3️⃣ Cook the Pancakes
Heat oil in a skillet over medium heat.
Scoop about 1/4 cup of mixture into the pan.
Flatten gently with a spoon.
Cook 3–4 minutes per side until golden and crispy.
Repeat with remaining mixture.
4️⃣ Drain & Serve
Place on paper towels to remove excess oil.
Serve warm.
🍽 Serving Ideas
✔ With sour cream or yogurt
✔ With garlic sauce
✔ As a side dish for grilled chicken
✔ With a fried egg on top
💡 Tips for Extra Crispiness
Press pancakes thinner for more crunch
Cook on medium heat (not high)
Don’t overcrowd the pan
❄ Storage
Refrigerate up to 3 days
Reheat in a pan or air fryer to keep crispy
Crispy Cabbage Pancakes
