Cabbage Fritters
Transform humble produce into deeply satisfying, crispy Cabbage Fritters. This foolproof method guarantees golden, crackly edges and a tender center every single time.
Equipment
- Mandoline slicer
- Non-stick skillet
- large bowl
Ingredients
- 16 oz shredded cabbage
- 2 med-small carrots, grated
- 2-3 scallions, thinly sliced
- 3 large eggs
- 4-5 tbsp flour
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp coriander
- 3-4 tbsp ghee or oil of your choice
Instructions
Prepare the vegetables
- Slice the cabbage into fine, even strands, ideally with a mandoline slicer so the shreds cook at the same rate. Grate the carrots, thinly slice the scallions, and mince the garlic.
- Place the shredded cabbage in a bowl with the sea salt and toss well. Let it sit for 15 minutes, then squeeze it firmly with your hands or wring it out in a clean kitchen towel until the excess liquid is removed.
Mix the batter
- Add the drained cabbage to a large bowl with the carrots, scallions, garlic, eggs, black pepper, paprika, and coriander. Stir in your flour mixture using half all-purpose flour and half cornstarch from the listed amount, plus an optional small splash of soy sauce.
- Toss everything gently until the vegetables are lightly coated and the egg mixture clings to the shreds. Avoid overmixing to prevent pulling more water from the cabbage.
Heat and shape
- Set a non-stick skillet over medium-low heat and give it about 3 minutes to warm through evenly. Add the ghee or oil, then let it heat for 1 minute until ready for a lively sizzle.
- Scoop up a portion of the mixture and form it loosely in your hands. Place it in the hot skillet and press it down with a spatula or your fingers into a thin patty.
Pan-fry until golden
- Cook each fritter for 3 minutes per side, turning when the bottom is deep golden with crisp, lacy edges. Continue with the remaining batter, cooking in batches and adding more oil as needed to keep the surface crisp.
Notes
Moisture Control: Letting the salted cabbage rest for 15 minutes and squeezing out the excess liquid is essential to prevent soggy fritters.
Flour Balance: Swap half of the required all-purpose flour for cornstarch to achieve a lighter, shatteringly crisp crust without making the batter heavy.
Flavor Boost: Add a small splash of soy sauce to the batter to enhance the natural sweetness of the vegetables with deep umami notes.
Air Fryer Variation: Preheat your air fryer to 375°F. Spray the thin patties lightly with oil and cook for 10 to 12 minutes, flipping halfway through.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.