Description
Crispy and flavorful cabbage fritters made with shredded cabbage, grated carrots, scallions, and a seasoned egg-flour batter, pan-fried to golden perfection. These versatile fritters can be enjoyed warm or cold, and offer a delightful way to incorporate vegetables into your meal. They can also be baked for a healthier alternative.
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)
- 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)
For Frying
- 3-4 tbsp fat for frying (ghee, avocado oil, or grapeseed oil)
Instructions
- Prepare the ingredients: Wash and shred the cabbage finely using a mandoline slicer for uniform thin shreds. Thinly slice scallions or onion. Grate carrots using a box grater. Mince garlic or grate finely.
- Combine all ingredients: In a large bowl, gently toss the shredded cabbage, grated carrots, scallions, minced garlic, eggs, flour, and seasonings together. Use your hands lightly to coat everything with egg without pressing hard to avoid drawing excess water from the cabbage. The mixture will seem loose and like a slaw initially but will bind when cooked.
- Heat the skillet: Heat a non-stick or ceramic coated skillet over medium-low heat (about stove setting 3) for 3 minutes. Add your chosen fat (ghee or oil) and heat for another minute until shimmering.
- Shape and fry the fritters: Form a ball of the cabbage mixture in your hand and place it in the hot skillet. Press down gently with a spatula or hand to flatten it; the thinner the fritter, the better it will cook through. Fry for about 3 minutes on each side until the surface is golden brown and crispy. Repeat for all fritters, adding more oil as needed.
- Serve: Serve the cabbage fritters warm or cold as a snack, side dish, or light meal.
- Alternative baking method: To bake, preheat the oven to 420°F (215°C). Line a baking pan with lightly greased parchment paper. Portion the mixture into balls and flatten slightly. Bake for 20-23 minutes, flipping halfway through. For a crispier crust, broil for a final minute.
Notes
- While mixing, some liquid (egg, flour, and cabbage juice) may collect at the bottom. Do not discard this as it acts as a binding slurry; gently mix it back before scooping the next batch.
- If working with a large batch, consider using two skillets to fry simultaneously to prevent the batter from sitting too long.
- Flour options are flexible: use all-purpose, gluten-free, or grain-free flours such as cassava, arrowroot, or almond flour. Finer and starchier flours work best.
- Adding cheese like grated feta, parmesan, or cheddar (about ½ to ¾ cup) can enhance flavor and texture; dairy-free options also work well.
- Frying oil should be heat resistant; ghee, avocado oil, or grapeseed oil are recommended.
Nutrition
- Serving Size: 1 fritter (approx.)
- Calories: 85
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
