Carrot and Cabbage Pancakes are a savory, healthy, and delicious dish perfect for any time of the day. Crispy on the outside and tender on the inside, these pancakes are made with fresh vegetables and simple ingredients for a satisfying meal or snack.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- Carrots: 1 cup, grated (about 2 medium carrots)
- Cabbage: 2 cups, finely shredded
- Eggs: 2 large
- All-Purpose Flour: ½ cup (60g)
- Milk: ¼ cup (60ml)
- Green Onions: 2 stalks, chopped
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Paprika: ½ teaspoon (optional)
- Garlic Powder: ½ teaspoon
- Vegetable Oil: For frying
Directions
- Prepare the Vegetables
- In a large bowl, combine the grated carrots and shredded cabbage. Sprinkle with a pinch of salt and let sit for 5 minutes. Squeeze out excess moisture using a clean kitchen towel or your hands.
- Make the Batter
- Add eggs, flour, milk, green onions, salt, black pepper, paprika (if using), and garlic powder to the vegetable mixture. Stir until well combined and forms a batter.
- Heat the Oil
- Heat a non-stick skillet or frying pan over medium heat and add enough oil to coat the bottom.
- Cook the Pancakes
- Scoop ¼ cup of the batter onto the skillet for each pancake. Spread it out slightly with a spatula to form a round shape.
- Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
- Serve
- Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or garnish.
5 Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a fresh green salad for a light and healthy meal.
- Drizzle with sweet chili sauce or soy sauce for an Asian-inspired twist.
- Top with a fried egg for a hearty breakfast.
- Enjoy as a snack with ketchup or garlic aioli.
5 Cooking Tips
- Squeeze out excess moisture from the cabbage and carrots to prevent soggy pancakes.
- Adjust the seasoning by adding chili flakes or herbs like parsley or cilantro.
- Use a non-stick skillet for even cooking and easy flipping.
- Keep cooked pancakes warm in a low-temperature oven while frying the rest.
- Add grated zucchini or sweet corn for extra flavor and texture.
Nutritional Benefits
- Carrots: Provide beta-carotene, fiber, and vitamin A.
- Cabbage: Rich in vitamin C, antioxidants, and dietary fiber.
- Eggs: A good source of protein and essential nutrients.
Dietary Information
- Vegetarian: Yes
- Vegan: No (replace eggs and milk with plant-based alternatives for a vegan version)
- Gluten-Free: No (use gluten-free flour to make it gluten-free)
Nutritional Facts (Per Serving)
- Calories: 180 kcal
- Protein: 6g
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 2g
Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag and store for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or in an oven at 180°C (350°F) until heated through.
Why You’ll Love This Recipe
- Easy to make with everyday ingredients.
- A healthy and delicious way to include more vegetables in your diet.
- Versatile and customizable with different seasonings and add-ins.
- Perfect for meal prep and reheats well.
- Crispy, flavorful, and loved by kids and adults alike.
Conclusion
Carrot and Cabbage Pancakes are a savory, satisfying, and nutritious dish that will quickly become a favorite. Whether enjoyed as a meal or snack, their crispy texture and flavorful ingredients make them irresistible. Try this recipe today for a wholesome treat that’s easy to prepare and perfect for any occasion.
10 Frequently Asked Questions
- Can I use other vegetables? Yes, grated zucchini, sweet potatoes, or spinach can be added or substituted.
- How do I make them gluten-free? Use a gluten-free flour blend instead of all-purpose flour.
- Can I bake these pancakes instead of frying? Yes, bake at 200°C (400°F) on a parchment-lined baking sheet for 15-20 minutes, flipping halfway.
- What dipping sauces work best? Sour cream, yogurt, sweet chili sauce, or garlic aioli are great options.
- Can I freeze the batter? It’s better to freeze cooked pancakes rather than the batter.
- How do I make them vegan? Replace eggs with flax eggs and use plant-based milk.
- What type of cabbage is best? Green or Napa cabbage works well in this recipe.
- Can I make these ahead of time? Yes, prepare the batter and refrigerate for up to 24 hours before frying.
- What’s the best way to reheat them? Reheat in a skillet or oven for the best texture. Avoid microwaving to keep them crispy.
- Can I add cheese? Yes, shredded cheese like cheddar or Parmesan adds extra flavor.
Enjoy making and savoring these delicious Carrot and Cabbage Pancakes! 🥕🥬✨