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Okonomiyaki-Style Fritters

Okonomiyaki Style Fritters

These Osaka-style okonomiyaki fritters are fast, flexible, and perfect for using leftover vegetables. A loose batter clings to finely shredded cabbage and cooks golden in minutes. They're easy to top, fun to customize, and ideal for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 3 Servings
Course: Dinner, Snack
Cuisine: Japanese-Inspired Street Food
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 cups finely shredded cabbage
  • 2 –3 sliced spring onions
  • 2 eggs add 1 more if batter looks dry
  • ½ cup plain flour
  • 2 tbsp panko breadcrumbs or 1 tsp baking powder
  • 2 tbsp water as needed to loosen
  • Pinch of salt
  • Neutral oil for cooking
  • Optional: white miso corn, grated cheese, chopped cooked shrimp or pork
  • Toppings: okonomiyaki sauce Kewpie mayo, sesame seeds, shredded nori, pickled ginger, sliced spring onion

Method
 

  1. Shred cabbage into fine wisps and combine with sliced spring onions.
  2. Dust vegetables lightly with flour until coated.
  3. Beat eggs separately and fold gently into the mix.
  4. Add water by the tablespoon until batter looks loose and chunky.
  5. Mix in panko or baking powder for texture or lift.
  6. Heat a pan over medium and brush lightly with oil.
  7. Scoop ¼ cup batter portions and press to ½-inch thickness.
  8. Cook about 3 minutes on the first side until golden with set edges.
  9. Flip and cook another 3 minutes until firm and crisp.
  10. Plate immediately and drizzle with okonomiyaki sauce and Kewpie mayo.
  11. Finish with sesame seeds, shredded nori, pickled ginger, and green onion.

Notes

Shred vegetables thinly so the batter clings and cooks evenly. Keep the heat at a steady medium—too low steams the fritters, and too high scorches the surface before the center sets. Top while hot so sauces melt and sesame seeds stick.