Description
Delicious and crispy cabbage fritters made from shredded cabbage, carrots, scallions, and a simple batter of eggs and flour, seasoned with garlic and spices. These versatile fritters are perfect fried to golden perfection and can be served warm or cold as a snack or side dish.
Ingredients
Scale
Cabbage Fritter Batter
- 16 oz shredded cabbage
- 2 med-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 available)
- 2 cloves garlic – minced
Seasonings and Others
- 1 tsp sea salt
- ½ tsp black pepper – ground
- ½ tsp paprika (or smoked paprika)
- ½ tsp coriander – ground (optional)
- 3-4 tbsp fat for frying (ghee or oil of choice like avocado or grape-seed oil)
Instructions
- Prepare the ingredients – Wash and shred the cabbage finely using a mandoline slicer to get about 7 packed cups (16 oz). Thinly slice scallions or chop the onion, grate the carrots, and mince the garlic.
- Combine all ingredients – In a large bowl, gently toss the shredded cabbage, grated carrots, scallions, eggs, flour, garlic, and seasonings together using your hands. Avoid over-mixing to prevent drawing out too much water from cabbage. The mixture will resemble slaw but will hold when cooked.
- Heat the skillet and prepare for frying – Warm a non-stick or ceramic coated skillet over medium-low heat for about 3 minutes. Add 3-4 tablespoons of ghee or preferred oil and let it heat for 1 minute.
- Shape and fry fritters – Form balls of the mixture with your hands, place them in the hot skillet, and press down to flatten as thin as possible. Fry each side for approximately 3 minutes or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
- Serve – Serve the cabbage fritters warm or cold as a delightful snack or side dish.
Notes
- To bake the fritters, preheat the oven to 420°F (215°C), place patties on greased parchment-lined pan, bake for 20-23 minutes flipping halfway, and optionally broil for extra crispiness.
- Do not discard the liquid that accumulates in the batter; gently reincorporate it before frying to help bind the mixture.
- Use any flour type: gluten free or grain free flours like cassava, arrowroot, or almond flour work well. Finer, starchier flours produce better binding.
- Add cheese (grated feta, parmesan, cheddar, or dairy-free alternatives) about ½ to ¾ cup for extra flavor.
Nutrition
- Serving Size: 1 fritter
- Calories: 80 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
