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Savory Cabbage & Carrot Pancakes with Spicy Mayo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 2 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Fusion
  • Diet: Vegetarian

Description

These Savory Cabbage & Carrot Pancakes with Spicy Mayo offer a crispy, flavorful, and irresistible snack or appetizer. Combining shredded cabbage and carrots with a simple batter, these pancakes are pan-fried to golden perfection and served with a creamy, spicy mayo that adds a delightful kick. Perfect for a quick meal or party finger food, this recipe strikes a balance between crunchy texture and vibrant flavors.

Ingredients

For the Pancakes

  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 large egg
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (for frying)

For the Spicy Mayo

  • 1/3 cup mayonnaise
  • 1 tablespoon Sriracha sauce (adjust to taste)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage and carrots. Ensure they are finely shredded to help the pancakes bind well.
  2. Make the Batter: In a separate bowl, whisk together the flour, cornstarch, salt, and black pepper. Add the egg and water, then mix until you achieve a smooth batter.
  3. Combine Vegetables and Batter: Pour the batter over the shredded vegetables and gently fold to coat all the veggies evenly with the batter.
  4. Heat the Pan: Place a large non-stick skillet or frying pan over medium heat and add 1 tablespoon of vegetable oil, allowing it to warm up.
  5. Cook the Pancakes: Scoop about 1/4 cup of the vegetable batter onto the skillet for each pancake and flatten slightly with a spatula. Cook for 3-4 minutes on one side until golden brown and crispy, then flip and cook the other side for another 3 minutes. Repeat with remaining batter, adding more oil as necessary.
  6. Make the Spicy Mayo: While pancakes are cooking, mix mayonnaise, Sriracha sauce, lemon juice, and garlic powder in a small bowl until smooth. Adjust spiciness to your preference.
  7. Serve: Serve the hot pancakes immediately with the spicy mayo on the side or drizzled on top for dipping and extra flavor.

Notes

  • The pancakes can be kept warm in a low oven (about 200°F or 90°C) while you finish cooking the rest.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
  • You can adjust the Sriracha amount in the mayo for milder or spicier flavors.
  • These pancakes taste best fresh but can be reheated in a skillet to retain crispiness.
  • Adding fresh herbs like scallions or cilantro in the batter enhances flavor.

Find it online: https://cookedbylina.com/savory-cabbage-and-carrot-pancakes-with-spicy-mayo-recipe-2/