Crispy Red Cabbage Fritters with Ginger Rice and Spicy Hoisin Mayo

These crispy red cabbage fritters are a fun twist on Japanese okonomiyaki, made with a light tempura batter and packed with shredded red cabbage, scallions, ginger and garlic. They’re pan-fried until golden and served over a bed of sesame ginger rice.

Top them with a drizzle of spicy sriracha mayo and sweet hoisin sauce for the perfect balance of heat and umami. This dish comes together in just 40 minutes and is sure to become a new weeknight favorite.

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Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Prepare the ginger rice: While the rice cooks, peel and grate the ginger. In a small bowl, mix the mushroom stock concentrate with 2 tablespoons hot water until dissolved. When rice is done, stir in the grated ginger, stock mixture and sesame seeds. Cover to keep warm.
3. Make the spicy mayo: In a small bowl, combine mayonnaise and sriracha. Set aside.
4. Prepare the fritter batter: In a large bowl, whisk the eggs. Add the tempura batter mix and 1/4 cup cold water, whisk until smooth. Season with a pinch of salt and pepper.
5. Add vegetables: Thinly slice the scallions (white and green parts). Mince the garlic. Add the shredded red cabbage, scallions and garlic to the batter. Stir until well combined.
6. Cook the fritters: Heat cooking oil in a large non-stick skillet over medium-high heat. Drop spoonfuls of the batter (about 2 tablespoons each) into the pan, flattening slightly. Cook for 2-3 minutes per side until golden brown and cooked through. Work in batches, adding more oil if needed.
7. Serve: Divide the ginger rice among plates. Top with the fritters. Drizzle with spicy mayo and hoisin sauce. Garnish with extra scallions if desired.

Recipe Tips

FAQ

Can I make these fritters gluten-free?

Yes, use a gluten-free tempura batter mix or substitute with rice flour and a little cornstarch. The texture may vary slightly.

What can I use instead of hoisin sauce?

You can substitute hoisin with a mix of soy sauce, a little sugar and a splash of rice vinegar or use teriyaki sauce for a similar sweet-savory flavor.

How do I reheat leftover fritters?

Reheat them in a toaster oven or air fryer at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving as they will become soggy.