🍳 Savory Cabbage & Egg Fritters

These are crispy on the outside, tender on the inside, and incredibly satisfying.

Cabbage: 1/2 medium head (shredded thinly, about 4–5 cups).
Eggs: 3 large, beaten.
Flour: 1/2 cup (all-purpose or rice flour for extra crunch).
Green Onions: 2 stalks, thinly sliced.
Garlic: 2 cloves, minced (optional).
Seasoning: 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika or chili flakes.
Oil: 2–3 tbsp for pan-frying (neutral oil like vegetable or canola).

Prep the Cabbage: Place your shredded cabbage in a large bowl. If you want them extra tender, sprinkle a pinch of salt over the cabbage and let it sit for 5 minutes, then squeeze out any excess moisture.
Create the Batter: In a separate bowl, whisk the eggs, flour, salt, pepper, and garlic until smooth.
Mix: Pour the egg mixture over the cabbage and green onions. Toss everything together until every strand of cabbage is well-coated.
Heat the Pan: Heat the oil in a large non-stick skillet over medium heat.
Fry: Scoop about 1/4 cup of the mixture for each patty into the pan. Flatten them slightly with a spatula.
Cook: Fry for 3–4 minutes per side until they are deep golden brown and the cabbage is cooked through.
Drain: Place on a paper towel-lined plate to remove any excess oil.

Dipping Sauce: These go amazingly well with a mix of mayonnaise and Sriracha, or a simple soy sauce and vinegar dip.
Add-ins: Feel free to throw in some shredded carrots or a bit of grated cheese for a melty center.