Cabbage Latkes
serves 4
With this recipe, you won't miss fussing with potato or the usual amount of oil that's used for sautéing the small pancakes to their crisp potential. Best of all, holding them in a warm oven improves their texture.
2 cups thinly shredded cabbage, from a package of pre-shredded cabbage (may substitute half a medium cabbage, shredded with a food-processor shredding disk)
1 large egg, lightly beaten
2 large egg whites, lightly beaten
1 scallion, finely chopped (white and light green parts)
1 1/2 tablespoons whole-wheat flour
Nonstick spray oil
1 1/2 tablespoons canola oil, or more as needed
prep: 20 minutes
total: 20 minutes
baking sheet
parchment paper
large bowl
large nonstick skillet
1. Preheat the oven to 250F. Line a baking sheet with parchment paper and set aside.
2. Place the cabbage in a large bowl. Add the eggs, scallion and flour, mixing just until incorporated. Season with salt and pepper to taste. (There will not be much liquid.)
3. Spray a large nonstick skillet with nonstick spray oil. Add 1 tablespoon canola oil and heat over medium-high heat.
4. Working in batches of 4 to 6 at a time, drop enough mixture (about 2 tablespoons) to form pancakes that are 1 1/2 inches wide into the hot oil. Cook the latkes for 3 to 4 minutes, being careful not to move them around until a nice bottom crust has formed. Turn over and cook for 3 to 4 minutes, or until browned and crisp.
5. Transfer to the prepared baking sheet and place in the oven to keep warm. Wipe out the skillet between batches and add canola oil as needed for the remaining latkes. Serve warm.
Adapted from Enlitened Kosher Cooking.
