Cabbage fritter recipe featuring fresh vegetables like shredded cabbage, onion, carrot battered with egg and a touch of flour, yielding a golden brown top once fried. Flavored with herbs and spices these cabbage fritters can be enjoyed as side dish or appetizer with virtually anything you like.Kids will love them too!
Course Appetizer, Dinner, Side Dish
Cuisine Clean Eating, Dairy Free, Low Carb
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 17fritters
Calories 31.88kcal
Author HealthyTasteOfLife
Ingredients
Cabbage Fritter "Batter"
16 ozshredded cabbage
2med-smallcarrots grated
2-3scallionsor 1 regular onion
3largeeggs
4-5tbspfloursee notes for gluten free or grain free
Shred the cabbage with a mandoline slicer (for fine uniform shreds). You will need 16 oz, about 7 packed cups. Or about 1/3 of a medium head of cabbage.
Thinly slice 2-3 scallions (or a regular onion).
Grate the carrots with a box grater.
Mince the garlic or use the finer side of a box grater.
Combine all the ingredients
In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands. Don’t use force while mixing, you don’t want to draw too much water from the cabbage.
Note: The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried.
Shape the cabbage fritters and fry
Heat a non-stick skillet(I use a 10″ ceramic coated skillet) on medium low heat (my stove know is at 3) for 3 minutes or so.
Add fat for frying,let it heat for 1 minute. I’m using ghee, but you could use any healthier heat resistant oils like avocado oil or grape-seed oil.
Form a ball in your handsand place it in the heated skillet. Press down with a spatula or your hands (while arranging the sided) to flatten. The thinner the better it will cook inside.
Fry 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/ghee as needed. Serve warm or cold.
Notes
Tips for Perfect Cabbage Fritters
TIP: While frying the cabbage fritters you may notice some liquid accumulating at the bottom of the bowl. That is the egg, flour and some cabbage juice mixed together. Don’t discard that slurry liquid. That actually acts as a binding agent. Before you scoop a new batch try to gently incorporate the liquid back in the mixture, and quickly place the cabbage “ball” into the skillet before it drips. The quicker you finish the “batter” the better. Use two skillets if necessary.
Flour: use any you like. Gluten free flours also works. As grain free flours you can use cassava, arrowroot or almond flour. Use one type or a mix of two or more. The finer (starchier) the better.
Cheese:grated feta, parmesan or cheddar are all great (or a dairy free version). I recommend about 1/2 to 3/4 cup.