Description

These Savory Cabbage & Carrot Pancakes are crispy, flavorful, and packed with fresh vegetables, making them a perfect appetizer or light meal. Served with a spicy mayo dipping sauce, they offer a delightful balance of textures and a kick of heat that complements the natural sweetness of the cabbage and carrot. Quick to prepare and cook on the stovetop, these pancakes are both satisfying and easy to make.

Ingredients

Pancakes

1 cup finely shredded green cabbage
1 cup grated carrots
1/2 cup all-purpose flour
2 large eggs
2 green onions, thinly sliced
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil (for frying)

Spicy Mayo Sauce

1/4 cup mayonnaise
1 tablespoon sriracha or other hot sauce
1 teaspoon lemon juice
1/4 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: In a large mixing bowl, combine the finely shredded cabbage, grated carrot, and sliced green onions. Mix them gently to ensure an even distribution.
Make the Batter: Add the all-purpose flour, eggs, minced garlic, salt, and pepper to the vegetable mixture. Stir everything together until the ingredients form a cohesive batter that can hold together when fried.
Heat the Pan: Place a large skillet or frying pan over medium heat and add the vegetable oil. Allow the oil to heat up fully to ensure the pancakes become crisp and golden brown.
Cook the Pancakes: Using a spoon or your hands, shape the batter into small pancakes about 3-4 inches in diameter. Place them carefully into the hot pan, cooking for 3-4 minutes per side or until both sides are golden and crisp. Work in batches if needed to avoid overcrowding.
Prepare the Spicy Mayo: While pancakes are cooking, mix together the mayonnaise, sriracha, lemon juice, and garlic powder in a small bowl until smooth and well combined.
Serve: Once the pancakes are cooked through and crispy, transfer them to a paper towel-lined plate to drain excess oil. Serve the savory pancakes hot with the spicy mayo sauce on the side for dipping.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
You can adjust the level of spiciness in the mayo by adding more or less sriracha to taste.
Ensure the oil is hot before adding pancakes to get a crispy texture and avoid sogginess.
These pancakes are best served immediately but can be kept warm in a low oven if needed.
Leftover pancakes can be reheated in a skillet or air fryer for best texture retention.