Inside: My take on a popular Japanese street food. These tasty Japanese-style cabbage fritters are simple to whip up as an appetizer or light meal. You’re going to love this recipe for gluten free okonomiyaki!
I always seem to have a head of green cabbage in my fridge. Cabbage is endlessly versatile to me. I can saute some sliced cabbage with onions and caraway seed for a dish with Eastern European flavor. Or cook it with a touch of turmeric, garlic and ginger for a flavorful Indian vegetable dish. Sometimes I just shred my cabbage, add in some olive oil and eat it like a slaw or salad.
Green cabbage is endlessly useful in my kitchen. And today, I’m sharing a delicious recipe for Japanese-style cabbage fritters, known as “okonomiyaki.”
Okonomiyaki is a popular street food served in parts of Japan. It loosely translates as “cooked how you like” because you can customize it with all sorts of sauces and toppings. This gluten free okonomiyaki is “how I like it” – simple, tasty, and a Plant Paradox approved, lectin-free recipe!
Gluten Free Okonomiyaki (Cabbage Fritters) Recipe Notes:
This recipe calls for very few ingredients, which means the quality of the ingredients are pretty important. Because I follow the Plant Paradox protocol, I used pastured eggs. To make this recipe gluten free, I used cassava flour. When cooking with gluten free flours, I’ve found that different brands absorb liquids differently. I used Anthony’s Organic Cassava flour, and it’s my personal favorite across the cassava flours that I’ve tried.
You’ll be cooking these cabbage fritters about 2-3 minutes on each side, so you’ll want to ensure that you slice your cabbage and onion finely. This will help it cook through quickly and crisp up deliciously.
Part of the fun of this dish are the toppings. I topped my gluten free okonomiyaki with scallions, sesame seeds, and a drizzle of a spicy sauce, but feel free to have fun with it and change it up to suit your taste.
I list the recipe with an option to use tamari (a Japanese, gluten free soy sauce) or coconut aminos. If you are following the Plant Paradox or Paleo way of eating, you will want to use coconut aminos. Please note, coconut aminos taste much sweeter than tamari, and you’ll want to add in the optional salt I list in the recipe.
The dipping sauce I’ve included is pretty spicy as written. I use equal parts Sriracha and mayo, but if you want a less spicy version, feel free to use less Sriracha.
A trick I learned from my mom is to cook just one piece of the cabbage fritters, so you can taste and adjust salt or seasonings before you cook up the whole batch. I do this with meatballs, crab cakes, kabobs, etc. It takes a few extra minutes but I think it’s worth it.
Gluten Free Okonomiyaki - Japanese-Style Cabbage Fritters
- 4 cups finely shredded green cabbage
- 1/2 cup finely sliced onion
- 2 tbsp tamari or coconut aminos
- 1/4 tsp salt, optional (recommended if using coconut aminos)
- 1/4 cup cassava flour
- 2 large eggs
- oil for pan frying (olive oil, avocado oil, or sesame oil)
- 1 tbsp mayo
- 1 tbsp Sriracha hot sauce
- 1/2 tsp tamari or coconut aminos
- 2 chopped scallions, optional
- sesame seeds, optional
In a large bowl, whisk together eggs, cassava flour, tamari or coconut aminos, and salt, if using.
Stir in finely chopped cabbage and onion until well coated in batter.
Heat a skillet over medium heat, and add 2-3 tbsp of oil.
While skillet is heating, mix together dipping sauce ingredients. If you prefer a less spicy dipping sauce, mix in 1 tsp of Sriracha instead of 1 tbsp.
Drop cabbage mixture by the rounded spoon, and press lightly to flatten.
Cook 2-3 minutes on each side, or until crispy and brown. Continue cooking fritters in batches, taking note to add in more oil if needed.
Drain fritters on a paper towel lined plate.
Move fritters to serving plate, drizzle with sauce and top with sesame seeds and scallions. Serve with remaining sauce for dipping.
Gluten Free Okonomiyaki (Cabbage Fritters) In Photos:
I hope you enjoy this recipe for gluten free okonomiyaki! If you’re looking for some other Asian-inspired lectin free recipes, check out my Grain Free Chicken Meatballs, or my Plant Paradox friendly Chicken Lo Mein!