Golden Crispy Cabbage Fritters

Ingredients

500 g Cabbage, finely shredded
2 Onions, finely chopped
3 Cloves of garlic, minced
3 Eggs
4 Tablespoons (60 g) All-purpose flour
Salt and black pepper to taste
Optional: 1/2 tsp paprika or chopped fresh parsley for extra color
Oil for frying (vegetable or sunflower oil works best)

Step-by-Step Instructions

1. Prep the Cabbage

Place your shredded cabbage in a large bowl. Sprinkle with a pinch of salt and massage it gently with your hands for about a minute. Let it sit for 10 minutes; this softens the cabbage and draws out excess moisture, ensuring your fritters aren’t soggy. Squeeze out any liquid before moving to the next step.

2. Create the Batter

Add the finely chopped onions and minced garlic to the cabbage. In a separate small bowl, lightly whisk the 3 eggs and pour them over the vegetables. Stir until the cabbage is well-coated.

3. Bind with Flour

Sprinkle the flour over the mixture. Add your salt, pepper, and any optional spices. Mix thoroughly until you have a thick, consistent batter. The flour and eggs act as the “glue” to hold the fritters together.

4. Heat the Pan

Pour enough oil into a large skillet to thinly coat the bottom. Heat over medium heat. To test if it’s ready, drop a tiny bit of batter into the pan; if it sizzles immediately, you’re ready to go.

5. Fry to Perfection

Using a large spoon, scoop the mixture into the pan, pressing down slightly with the back of the spoon to form a flat patty.

Fry for 3–4 minutes on the first side until deep golden brown.
Flip carefully and fry for another 3 minutes on the other side.
Note: Keep the heat at medium so the cabbage inside cooks through before the outside gets too dark.

6. Drain and Serve

Place the finished fritters on a plate lined with paper towels to remove any excess oil. This keeps them extra crispy!

Serving Suggestion

As seen in your second photo, these are incredible when served with a creamy yogurt or sour cream dip. Simply mix plain yogurt with a little lemon juice, dried herbs, and a pinch of chili flakes or paprika on top.