Cabbage fritters with soy dipping sauce and sriracha mayo

Remove the outer leaves from half a head of Napa cabbage and finely shred it with the scallions, about four cups of cabbage to half a cup of scallions.

In a measuring cup with a little water, crack three eggs; add about a teaspoon of toasted sesame oil, a little low sodium soy, a pinch of salt and a pinch of sugar, and mix well with a fork.

Toss the cabbage with some all-purpose flour using tongs so the flour coats it and the wet mixture holds, then add the egg mixture.

Heat a little canola oil in a non-stick skillet; spoon in about three fritters at a time without compacting them, which makes them gummy.

Shallow fry about four minutes per side; hold the cooked fritters on a wire rack over a baking sheet so the bottoms stay crisp.

For the dipping sauce, mix soy sauce, a little rice vinegar and sesame oil, ginger, garlic, scallions, sriracha and a pinch of sugar.

For the spicy mayo, mix mayo and sriracha; put it in a baggie and snip the corner.

Stagger the fritters on a platter, top with the mayo and lots of scallions, and serve with the dipping sauce.

variation: serve cold, or reheat in an air fryer or a very hot oven on a wire rack to crisp again.