- 16 oz shredded cabbage
- 2 med-small carrots (grated)
- 2-3 scallions (or 1 regular onion)
- 3 large eggs
- 4-5 tbsp flour (see notes for gluten free or grain free)
- 2 cloves garlic (minced)
- 1 tsp sea salt
- 1/2 tsp black pepper (ground)
- 1/2 tsp paprika (or smoked paprika)
- 1/2 tsp coriander (ground optional)
- 3-4 tbsp fat for frying (ghee or oil of your choice)
Mandoline slicer
Non-stick skillet
large mixing bowl
Prep the vegetablesShred the cabbage, grate the carrots, slice the scallions, and mince the garlic. If you use a knife instead of a mandoline, cut the cabbage as thin as you physically can, because thick chunks never cook through. Mix the batterToss all the ingredients in a large bowl and coat everything with the egg and flour using your hands. You stop short of squeezing the mixture, since a squeeze dumps the cabbage water and wrecks the batter. Heat the panWarm the skillet over medium-low for three minutes, then add the oil and give it one more minute. Batter dropped into cold oil soaks up grease and turns into a soggy sponge. Fry the pattiesGrab a handful, form a ball, drop it into the skillet, and press it flat with a spatula. Fry the patties three minutes per side until they turn golden brown. You leave them alone while they cook, because constant poking breaks them apart.
Recipe Notes
To bake the cabbage fritters: Preheat the oven to 420°F/215°C and line a baking sheet with lightly greased parchment paper. Shape the cabbage mixture into balls and press them lightly to flatten. Bake for 20 to 23 minutes total, flipping the fritters once halfway through. For a crispier crust, switch to broil for the last minute of baking.
Tips for Perfect Cabbage Fritters
Save the slurry: As you fry, you'll notice liquid collecting at the bottom of the bowl. That's the egg, flour, and cabbage juice mixed together, and it works as a binding agent. Don't throw it out. Before you scoop the next batch, gently stir that liquid back into the mixture, then quickly drop the cabbage ball into the skillet before it drips. The faster you work, the better the fritters hold together. Use two skillets if you want to speed things up.
Flour: Use whatever you like. Gluten-free flours work well, and grain-free options like cassava, arrowroot, or almond flour are all great. Stick to one type or blend two or more. The finer and starchier the flour, the better.
Cheese: Grated feta, parmesan, or cheddar all work beautifully, or a dairy-free version if you prefer. I'd use about 1/2 to 3/4 cup.
