Seafood Cabbage Pancakes

CABBAGE PANCAKES

Cabbage Pancakes image

Reminiscent of latkes with a more interesting flavor, these cabbage pancakes are crispy on the outside and soft and savory on the inside, with a Sriracha-mayo that brings it all together. Great way to use up leftover cabbage for an easy, crowd-pleasing appetizer or side dish.

Provided by NicoleMcmom

Time 35m

Yield 8

Number Of Ingredients 18

Ingredients

1 bunch scallions
4 large eggs
⅓ cup all-purpose flour
2 tablespoons water
1 tablespoon soy sauce
2 teaspoons sesame oil
1 ½ teaspoons kosher salt, divided
½ teaspoon pepper
1 pound finely shredded cabbage
1 large carrot, grated
¼ cup sesame oil
¼ cup mayonnaise
1 tablespoon Sriracha
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons rice vinegar
1 teaspoon Sriracha
1 teaspoon sesame oil

Steps:

Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.

Nutrition Facts : Calories 219.9 calories, Carbohydrate 13.6 g, Cholesterol 95.6 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 901.3 mg, Sugar 5.4 g

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