Napa Cabbage Pancake (Napa Cabbage Fritter)
Utilizing Leftover Napa Cabbage: Recipe for Delicious Napa Cabbage Pancakes
Do you have leftover napa cabbage that you don’t know what to do with? This recipe transforms it into a delightful and crispy napa cabbage pancake, perfect as a snack or side dish. It’s visually appealing and incredibly easy for beginners to make!
Pancake Ingredients- 8 leaves of Napa cabbage (or desired amount)
- A bit of prepared shrimp
- A bit of squid (optional)
- 1 cup pancake mix (buchim garu)
- A little all-purpose flour (for dusting)
- A pinch of salt
Cooking Instructions
Step 1
Fresh napa cabbage, especially the baby variety, is abundant in markets these days. I bought quite a bit, thinking I’d use it all, but ended up with more than I could handle. So, I decided to make ‘Napa Cabbage Pancakes’ out of the leftovers. They are also great to pack for a trip!
Step 2
Wash the cabbage leaves thoroughly and pat them dry. I used about 8 leaves, but feel free to adjust the amount to your preference. I added a few more leaves later because I was packing them for a trip.
Step 3
First, prepare the pancake mix (buchim garu). A good starting ratio for the mix and water is 1:1. You can add a little more water later as you incorporate the other ingredients to achieve the desired batter consistency.
Step 4
Add water in the same proportion and a pinch of salt. I didn’t add too much salt because I prefer to dip my pancakes in soy sauce or other sauces. This provides just a basic seasoning.
Step 5
For a smoother batter, you can strain it through a sieve. While this step is optional, it’s recommended if you want to maintain the beautiful shape of the cabbage leaves.
Step 6
Look how smooth this strained batter is! It has the perfect consistency.
Step 7
Blanch the prepared shrimp in boiling water. Adding squid made these pancakes even more delicious! If using squid, blanch it briefly as well. However, if you’re focusing on the cabbage shape, just using cabbage is perfectly fine and very tasty!
Step 8
Make thin slits along the thick, firm stem part of the dried cabbage leaves. This helps the cabbage cook evenly and makes it easier to achieve a nice shape when frying.
Step 9
Prepare the all-purpose flour separately for dusting. It’s more economical than using the pancake mix for dusting. Thoroughly pat the cabbage leaves dry again with paper towels. This ensures the flour adheres well and the pancake fries up crispy.
Step 10
Lightly dust the cabbage leaves with all-purpose flour. Avoid applying too much, as it can lead to a floury taste. The key is to apply just enough so that the batter will adhere lightly.
Step 11
Dip the dusted cabbage leaves into the prepared batter, coating both sides evenly. (Apologies, I couldn’t take photos during this step!) Heat a pan with a generous amount of oil, then carefully place the battered cabbage leaves onto the hot pan.
Step 12
Arrange the blanched shrimp or squid attractively on top of the cabbage. To prevent the shrimp from falling off when flipping, lightly dust them with flour before placing them on the cabbage.
Step 13
Add finely chopped Cheongyang chili peppers for a pop of color and a hint of spice. Their subtle heat will enhance the overall flavor of the pancake.
Step 14
Pan-fry over medium-low heat until golden brown on both sides. Since napa cabbage is edible raw, overcooking will make the leaves mushy and detract from the texture. It’s important to cook it just enough to retain its crispness.
Step 15
Once beautifully golden brown, cut the napa cabbage pancake into bite-sized pieces. It’s wonderfully crispy and savory! And doesn’t it look lovely?
Step 16
If you’re short on time or find the shaping method too fussy, a simpler approach is to shred the remaining cabbage finely and make regular fritters. These are equally delicious!
Step 17
You can also mix the shredded cabbage with shrimp, squid, and chili peppers directly into the batter before frying for an even quicker method. However, I preferred the topping approach shown earlier.
Step 18
These are cooling down as I’m preparing them to take on my trip. If making the whole-leaf version seems like too much effort, the shredded cabbage fritter method is much simpler and equally tasty. Choose whichever suits you best!
Step 19
Here’s a photo of the delicious napa cabbage pancakes I enjoyed on my trip – they were a big hit! What do you think of this recipe for utilizing leftover napa cabbage? They make a fantastic simple snack, and even beginner cooks can easily master them. Give it a try!
