Here’s a simple, super crispy Cabbage Pancake recipe (sometimes called a quick okonomiyaki-style pancake). It’s budget-friendly, fast, and very satisfying.
🥬 Crispy Cabbage Pancakes
Ingredients (Makes 4–6 pancakes)
- 3 cups finely shredded green cabbage
- 2 green onions, thinly sliced
- 2 eggs
- 1/3 cup all-purpose flour
- 2 tbsp cornstarch (key for extra crispiness)
- 1/4 tsp baking powder (optional, for lightness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp water (just enough to bind)
- Oil for frying (neutral oil like avocado or vegetable)
Optional add-ins:
- 1/2 cup shredded carrots
- Cooked bacon bits
- Sesame seeds
- Garlic powder or chili flakes
Instructions
- Prep the cabbage
Shred cabbage very thin. The thinner it is, the crispier the pancakes. - Mix the batter
In a bowl, whisk eggs. Add flour, cornstarch, baking powder, salt, pepper, and water. Stir until just combined. - Add vegetables
Fold cabbage and green onions into the batter. The mixture should look mostly cabbage with just enough batter to coat it — not soupy. - Cook
Heat a skillet over medium heat and add enough oil to lightly coat the bottom.
Scoop about 1/2 cup mixture per pancake and press it down thin with a spatula. - Crisp it up
Cook 3–4 minutes per side until deeply golden and crispy.
Don’t flip too early — let a crust form first. - Drain & serve
Transfer to paper towels briefly before serving.
🔥 Extra Crispy Tips
- Press the pancake thin — thin = crispy.
- Use enough oil (shallow fry, don’t dry fry).
- Let the cabbage sit with a pinch of salt for 10 minutes, then squeeze out excess moisture before mixing.
- For ultra crisp edges, cook uncovered.
🥢 Topping Ideas
- Soy sauce + rice vinegar
- Sriracha mayo
- Greek yogurt + lemon
- Fried egg on top
- Classic okonomiyaki style: kewpie mayo + drizzle of hoisin or BBQ sauce
If you’d like, I can also give you:
- A low-carb version
- A gluten-free version
- A Korean-style version (with gochujang)
- Or a meal-prep friendly baked version 😊