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In a large mixing bowl, combine cabbage, celery, onions and green onions.
Then add in the rest of the seasonings, baking powder, flour and eggs. Mix well until the batter is thick and everything is well combined.
Heat frying oil to 350F.
Before frying, heat stainless steel ladle in frying oil for 10-20 seconds. Leave about 1 tbsp of hot oil in the ladle.
Carefully spoon in about 3-4 tbsp of the batter in to the ladle. Gently place the whole ladle with the batter into the frying oil. Let it setting for 1 minute while holding the ladle the entire time to keep in place.
Using a pair of chopsticks, pierce a small hole into the center of the patty to ensure it cooks through.
Using a pair of chopsticks or spoon, release the egg foo young from the ladle to make more. Flip the egg foo young to a golden perfection on each side. Depending on how large you ladle is fry for 4-6 on each side. Repeat each step until the batter is finished.
Serve warm and with teriyaki sauce. Enjoy!
Par fry egg foo young for until lightly golden brown. Cool completely. Store in air tight container in the freezer for up to 1 month.
Deep fry again when you want to eat them at 350F for 3-5 mins depending on the size.