Description
These Crispy Cabbage Fritter Pancakes are golden brown, packed with flavor, and incredibly easy to make. A must-try for cabbage lovers.
Ingredients
Scale
Instructions
- In a small bowl, mix together the sour cream and Sriracha. Adjust the heat level to your liking. Reserve in fridge.
- Heat enough oil to medium in a non-stick pan for a shallow fry.
- Finely shred the cabbage on a mandoline, or use prepackaged angel hair cabbage (pick out the larger pieces).
- Add to a bowl, along with the remaining ingredients. Combine gently with your hands. Try not to overwork so the cabbage does not release water.
- Add the butter to the oil and allow to melt.
- Using a cookie scoop, scoop out a few tablespoons of the cabbage mixture and gently add to the heated oil. Flatten down with a fork or spatula to your desired thickness. Do this with more of the mixture, making sure not to overcrowd the pan. You will have to fry in batches.
- Once the bottom is golden brown, gently flip. Continue cooking until the cabbage pancakes are fully cooked, and golden brown.
- Drain excess grease on paper towels. Salt immediately out of the fry.
- Arrange on a platter. Garnish with more Parmesan cheese and fresh chopped parsley.
- Serve immediately with the Sriracha Sour Cream.
- ENJOY!
Notes
- Use bagged, angel hair shredded cabbage, for ease. Remove any large pieces.
- If shredding your own cabbage, do so very finely on a madoline.
- Gently mix together the ingredients, so as not to release water from the cabbage.
- Heat the oil just to medium. If the oil is too hot, the outside of the cabbage fritters will brown before the inside is fully-cooked.
- Place a cookie scoopful of the mixture into the pan and press down to flatten. The flatter the cabbage pancake, the crispier.
- Drain the fritters on paper towels or a cooling rack.
- Salt immediately out of the fry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish, Dinner
- Method: Easy
- Cuisine: American