Here’s a tasty and simple recipe for cabbage and potato pancakes—crispy on the outside and tender inside. Perfect as a side dish or a light meal.
Ingredients (makes about 8 pancakes)
- 2 medium potatoes, peeled and grated
- 2 cups finely shredded cabbage
- 1 small onion, grated or finely chopped
- 2 large eggs
- 3–4 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika or caraway seeds (optional, for extra flavor)
- Oil for frying (vegetable or sunflower oil works well)
Optional toppings: sour cream, yogurt, applesauce, or chives
Instructions
- Prepare Vegetables:
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel. Shred the cabbage finely. - Mix Ingredients:
In a large bowl, combine potatoes, cabbage, onion, eggs, flour, salt, pepper, and optional spices. Mix well until it holds together; the mixture should be slightly sticky but manageable. - Heat Oil:
Heat 2–3 tablespoons of oil in a large skillet over medium heat. - Form Pancakes:
Scoop about 2–3 tablespoons of the mixture and flatten it into a pancake in the skillet. Fry in batches, being careful not to overcrowd the pan. - Cook:
Fry each pancake for 3–4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. - Serve:
Serve warm with sour cream, yogurt, or applesauce.
💡 Tips:
- Squeezing out potato moisture is key to getting crispy pancakes.
- You can add some garlic or fresh herbs for extra flavor.
- To make them lighter, you can bake them at 400°F (200°C) for 20–25 minutes, flipping halfway.
If you want, I can also give a super-crispy oven-baked version that’s healthier but still golden and crunchy. Do you want me to do that?
