Description
Crispy and flavorful cabbage fritters made with shredded cabbage, grated carrots, scallions, and a simple batter of eggs and flour. These fritters are seasoned with garlic, paprika, and coriander, then pan-fried to golden perfection. They can also be baked for a healthier alternative. Perfect as a snack, side dish, or vegetarian appetizer.
Ingredients
Scale
Cabbage Fritter Batter
- 16 oz shredded cabbage (about 7 packed cups or 1/3 medium head)
- 2 medium-small carrots, grated
- 2-3 scallions, thinly sliced (or 1 regular onion)
- 3 large eggs
- 4-5 tbsp flour (gluten-free or grain-free options like cassava, arrowroot, or almond flour can be used)
- 2 cloves garlic, minced
Seasonings
- 1 tsp sea salt
- ½ tsp ground black pepper
- ½ tsp paprika or smoked paprika
- ½ tsp ground coriander (optional)
- 3-4 tbsp fat for frying (ghee, avocado oil, or grapeseed oil recommended)
Instructions
- Prepare the ingredients: Wash all vegetables. Shred the cabbage finely using a mandoline slicer for uniform texture. Thinly slice the scallions or dice the onion. Grate the carrots and mince the garlic using a box grater.
- Combine all the ingredients: In a large bowl, add the shredded cabbage, grated carrots, scallions, minced garlic, eggs, flour, and seasonings. Gently toss everything together to lightly coat the vegetable mixture with the egg. Avoid overmixing as this may cause excess water release from the cabbage.
- Heat the skillet and prepare to fry: Place a non-stick 10-inch ceramic-coated skillet on medium-low heat (approximate stove setting of 3) and let it warm for about 3 minutes. Add 3-4 tablespoons of fat like ghee or avocado oil and allow it to heat for an additional minute.
- Shape and fry the fritters: Form a ball of the cabbage mixture with your hands and place it into the skillet. Press it down firmly with a spatula or your hand to create a thin patty for even cooking. Fry each side for about 3 minutes or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed. Serve warm or cold.
- Optional baking method: Preheat the oven to 420°F (215°C). Line a baking tray with greased parchment paper. Shape the cabbage mixture into patties, flatten lightly, and arrange on the baking sheet. Bake for 20-23 minutes, flipping halfway. For extra crispiness, broil for the last 1-2 minutes.
Notes
- During frying, some liquid may accumulate in the bowl; this is a binding slurry made of egg, flour, and cabbage juice. Gently mix this back into the mixture before forming patties to help them hold together.
- You can use any type of flour: wheat, gluten-free, or grain-free such as cassava, arrowroot, or almond flour. Finer starchy flours work best for binding.
- Adding ½ to ¾ cup of grated cheese such as feta, parmesan, cheddar, or a dairy-free alternative will enrich the flavor and texture.
Nutrition
- Serving Size: 1 fritter
- Calories: 85
- Sugar: 2g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
