Cabbage Latkes are light and airy, super-crispy, and ultra flavorful Chanukah treats! The fact that they’re so easy to make is the icing on the…donut!
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Everywhere, Jewish bloggers, cookbook authors and foodies are telling you that they have the best potato latke recipe, ever. And I’m not here to disagree with them. Personally, I think that as long as you get the basics right, like season properly, make them SUPER crispy, etc, your potato latkes are going to be amazing.
But…if you’re in the mood for something a little different, or you don’t really feel like peeling and shredding potatoes, let me introduce you to a new kind of latke. This isn’t meant to replace your potato latkes. Nope, not at all. But Chanukah is 8 days long, which leaves plenty of room for fun variations like this one.
These latkes have two secrets that make me love them. The first, the lack of peeling and shredding. Nope, not doing that here. We are just opening a bag of pre-shredded cabbage and you’re good.to.go!
The other secret is that this is a batter based recipe. That’s right – one could conceivably call this fritter, more than a latke. But it LOOKS like a latke, it’s crispy like a latke, and it hits the latke spot every time. The nice thing about the batter is that while it’s super-duper easy to make (just a bowl and a whisk and 2 minutes of your time!), the baking powder in the batter provides a beautiful airiness to the final latke. Crispy AND airy? Yes you can.
I hope you give these cabbage latkes a try! Everyone at my party loved them, and I know you and your family and friends will love them too!
Some other latke recipes to try:
Consider these other Chanukah recipes:
The ORIGINAL Gelt Cookies (yes! I actually invented this popular trend ten years ago!)
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- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard powder
- 1/4 cup brown sugar
- 2 Tablespoons Apple cider vinegar
- 5 eggs
- 1 onion, thinly sliced
- 16 oz shredded green cabbage
- Oil for frying
Combine flour, baking powder, salt, paprika, garlic powder, mustard and brown sugar in a bowl. Whisk to combine.
Add vinegar and eggs. Stir to form a smooth batter.
Add onions and cabbage. Stir to combine.
Heat about an inch of oil over medium heat in a large deep frying pan. Use a quarter of a cup measuring cup to pour mixture into the pan. Flatten slightly with a spatula to form latke shape.
Fry for 1-2 minutes per side, until golden. Remove to a paper towel lined tray; serve immediately.
Plan Ahead: These latkes are best fresh, but can be fried earlier in the day and reheated in a single layer on a baking sheet, uncovered, until warmed through.
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Enjoy the latkes my friends! I know you’ll love them! Come back soon for a super delicious recipe that you.will.love! -Miriam
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