Description
Delicious and crispy cabbage fritters made with shredded cabbage, grated carrots, scallions, and a blend of spices, lightly bound with eggs and flour, then pan-fried to golden perfection. A perfect snack or side dish that’s easy to prepare and customizable with gluten-free options.
Ingredients
Main Ingredients
- 16 oz shredded cabbage (about 7 packed cups, 1/3 medium head)
- 2 medium-small carrots, grated
- 2-3 scallions (or 1 regular onion), thinly sliced
- 3 large eggs
- 4-5 tbsp flour (use gluten-free or grain-free flour if preferred)
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika (or smoked paprika)
- 1/2 tsp ground coriander (optional)
- 3-4 tbsp fat for frying (ghee, avocado oil, or grape-seed oil)
Instructions
- Prepare the ingredients: Wash and cut all vegetables. Shred the cabbage finely using a mandoline slicer for uniform texture. Thinly slice the scallions or chop the onion, grate the carrots, and mince the garlic.
- Combine the ingredients: Place the shredded cabbage, grated carrots, scallions/onion, minced garlic, eggs, flour, sea salt, black pepper, paprika, and optional coriander in a large bowl. Toss gently with your hands to combine everything neatly without pressing too hard to avoid releasing excess water from the cabbage.
- Heat the skillet: Preheat a non-stick or ceramic-coated skillet over medium-low heat for about 3 minutes until hot.
- Add cooking fat: Pour in 3-4 tablespoons of ghee or your preferred heat-stable oil. Let it heat for about 1 minute to ensure the surface is ready for frying.
- Shape and fry the fritters: Form the cabbage mixture into balls using your hands, then place each ball into the hot skillet. Press down gently with a spatula or your hands to flatten into thin patties, which helps them cook through.
- Cook until golden and crispy: Fry the fritters for approximately 3 minutes per side, or until each side is golden brown and crispy. Adjust the heat as needed to prevent burning. Continue with the remaining batter, adding more oil as necessary.
- Serve: Serve the cabbage fritters warm for the best texture but they are also delicious cold as a snack or side dish.
Notes
- For gluten-free or grain-free diets, substitute regular flour with chickpea flour, almond flour, or a gluten-free blend.
- Using a mandoline for the cabbage creates finer shreds that help the fritters bind better and cook evenly.
- Do not overmix the batter to avoid drawing out excess moisture from the cabbage, which could make the fritters soggy.
- Adjust frying oil type and amount based on preference; ghee and avocado oil provide high smoke points and add flavor.
- These fritters can be made ahead and stored in the refrigerator, then reheated in a skillet or oven to restore crispiness.
