Crispy Golden Cabbage & Carrot Fritters
Yields: 6–8 fritters | Prep time: 15 mins | Cook time: 10 mins
Ingredients
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1 small cabbage, shredded thinly (about 4–5 cups)
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1 large carrot, grated or julienned thinly
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1 onion, finely chopped
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2 large eggs, lightly beaten
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4 tbsp all-purpose flour (adjust if mixture is too wet)
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Spices: Salt, black pepper, paprika, and dried garlic (to taste)
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Olive oil for frying
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Optional: 2 tbsp chopped green onions or parsley for extra freshness
Step-by-Step Instructions
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Prep the Vegetables: Shred the cabbage and grate the carrot. If the cabbage feels very tough, sprinkle it with a pinch of salt and let it sit for 5 minutes, then squeeze out any excess moisture. This ensures your fritters aren’t soggy.
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Create the Batter: In a large mixing bowl, combine the shredded cabbage, grated carrot, and finely chopped onion.
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Season and Bind: Add the eggs, flour, salt, pepper, paprika, and dried garlic. Mix thoroughly until the vegetables are well-coated. The mixture should be sticky enough to hold together when pressed.
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Tip: If the mixture seems too loose, add one more tablespoon of flour.
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Heat the Pan: Heat 2–3 tablespoons of olive oil in a large non-stick skillet over medium heat.
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Fry the Fritters: Scoop about 1/4 cup of the mixture into the pan for each fritter. Flatten them slightly with the back of a spatula to form a patty.
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Cook to Perfection: Fry for 3–4 minutes per side. You are looking for a deep golden-brown crust and for the cabbage inside to become tender.
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Drain and Serve: Remove the fritters and place them on a paper towel-lined plate to remove any excess oil.
Serving Suggestions
These are delicious on their own, but they really shine with a dipping sauce!
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Garlic Crema: Mix 1/2 cup sour cream or Greek yogurt with a squeeze of lemon and a grated clove of garlic.
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Spicy Kick: A drizzle of Sriracha or sweet chili sauce pairs perfectly with the sweetness of the cooked cabbage and carrots.