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Japanese-Cabbage-Fritters-Recipe

Japanese Cabbage Fritters Recipe

This recipe will kick your week of meals with its spicy and adventurous flavours. If you’re not a fan of hot sauces, then replace the sriracha hot sauce with some tomato ketchup. Serve with some steamed rice on the side.

Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

For the sriracha mayo:
  • 4 tbsp mayonnaise
  • 2 tbsp sriracha hot sauce
  • 1 tbsp lemon juice
For the fritters:
  • 2 extra-large eggs
  • 120ml water
  • 1 1/2tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 120g plain flour
  • half a head of cabbage, shredded
  • 1 carrot, peeled and grated
  • 3 spring onions, sliced
  • Vegetable oil, for frying
To serve:
  • Stir-fried mangetout
  1. In a small bowl, combine the mayonnaise, sriracha and lemon juice. Stir to combine well.
  2. In a large bowl, whisk together the eggs, water, soy sauce and sesame oil until smooth. Add the flour a few tablespoons at a time, whisking together constantly, until it forms a thick, smooth batter.
  3. Add the cabbage, carrot and spring onions to the batter. Stir until everything is evenly coated.
  4. Heat a drizzle of oil in a non-stick or cast iron pan over a medium heat. Once hot, add a ladleful of the batter mixture. Press it down into the hot pan to form a circle, about 1cm thick, and cover with a lid. Cook for 3-5 minutes until golden brown on the bottom, then flip and cook for another 3-4 minutes. Transfer to a warmed plate and cover with tin foil. Keep warm while you cook the remaining batter, adding more oil to the pan when necessary.
  5. Drizzle with the sriracha mayonnaise and scatter over some sliced spring onions.
  6. Serve with stir-fried mangetout and extra sriracha mayo on the side.

Per Serving: 623kcals, 35.9g fat (6.8g saturated), 62.1g carbs, 11.2g sugars, 15.2g protein, 7.7g fibre, 1.124g sodium.


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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