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Gluten Free Okonomiyaki - Japanese-Style Cabbage Fritters

Course Appetizer
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 pieces

Ingredients

  • 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)

Dipping sauce

  • 1 tbsp mayo
  • 1 tbsp Sriracha hot sauce
  • 1/2 tsp tamari or coconut aminos

Toppings

  • 2 chopped scallions, optional
  • sesame seeds, optional

Instructions

  1. In a large bowl, whisk together eggs, cassava flour, tamari or coconut aminos, and salt, if using.

  2. Stir in finely chopped cabbage and onion until well coated in batter.

  3. Heat a skillet over medium heat, and add 2-3 tbsp of oil.

  4. 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.

  5. Drop cabbage mixture by the rounded spoon, and press lightly to flatten.

  6. 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.

  7. Drain fritters on a paper towel lined plate.

  8. Move fritters to serving plate, drizzle with sauce and top with sesame seeds and scallions. Serve with remaining sauce for dipping.