Steps

1. Roughly chop 100g of cabbage into 1cm thick pieces. (Key Tip!) You can also finely chop and use the core of spring cabbage, but remove the core if using regular cabbage.
   🕒 00:55
2. Finely chop 100g of thinly sliced pork into 1cm pieces.
   🕒 01:10
3. Combine the chopped cabbage and pork in a bowl. Add 6 tbsp of all-purpose flour, 2 tbsp of potato starch, and 1/4 tsp of salt. Mix until the flour is evenly distributed.
   🕒 01:19
4. Add 1 tbsp of mayonnaise and 6 tbsp of water to the bowl. Mix thoroughly until no dry flour remains. (Key Tip!) Cabbage has a lot of moisture, so using a thicker batter than tempura batter will help the ingredients clump together and create a beautiful finish.
   🕒 01:39
5. Heat about 3mm of oil in a frying pan over medium heat.
   🕒 02:06
6. Once the oil is hot, scoop portions of the mixed batter with a large spoon or ladle. Shape them into rounds as you place them in the frying pan. (Key Tip!) If the ingredients spread out, use chopsticks to help shape them.
   🕒 02:15
7. Cook until the bottom is browned and the batter has set. (Key Tip!) If cabbage pieces come loose or float during cooking, use chopsticks to place them back onto the batter to stick.
   🕒 02:52
8. Once the bottom is browned, flip the fritters over and cook the other side until the batter is set and browned.
   🕒 03:13
9. Remove the fritters once both sides are golden brown and drain excess oil.
   🕒 03:33
10. After draining the oil, arrange them on a plate. Serve with salt, sauce, or your favorite condiment to taste.
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