Of course! Crispy Cabbage and Egg Fritters are a delicious, budget-friendly, and versatile dish. They’re like a savory pancake or a lighter, veggie-forward fritter, perfect for breakfast, a light lunch, or a side dish.
Here’s a simple and highly customizable recipe for them.
Crispy Cabbage and Egg Fritters
These fritters are crispy on the outside, tender on the inside, and packed with flavor.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Servings: Makes about 8-10 fritters
Ingredients
· 4 cups finely shredded green cabbage (about ¼ of a large head)
· ½ teaspoon salt, divided
· 3 large eggs, lightly beaten
· ¼ cup all-purpose flour (or almond flour for a low-carb option)
· ¼ cup grated Parmesan cheese
· 2 tablespoons finely chopped onion or scallions
· 1 clove garlic, minced
· 2 tablespoons chopped fresh parsley or dill
· ½ teaspoon smoked paprika or black pepper
· Olive oil or avocado oil, for frying
· Optional Add-ins:
· ½ cup shredded carrot
· ¼ cup cooked, crumbled bacon or sausage
· 1/4 cup shredded zucchini (squeezed dry)
· A pinch of red pepper flakes for heat
For Serving (Optional):
· Sour cream, Greek yogurt, or applesauce
· Hot sauce
Instructions
- Prep the Cabbage: Place the shredded cabbage in a colander and toss with ¼ teaspoon of the salt. Let it sit for 10 minutes. This step draws out excess water, which is crucial for crispiness.
- Squeeze Dry: After 10 minutes, use your hands or a clean kitchen towel to squeeze the cabbage firmly, removing as much liquid as possible. This is the most important step for achieving crispy, not soggy, fritters.
- Make the Batter: In a large bowl, combine the squeezed-dry cabbage, beaten eggs, flour, Parmesan cheese, onion, garlic, parsley, the remaining ¼ teaspoon salt, and paprika. Mix until everything is well-combined and coated in the egg and flour mixture.
- Pan-Fry: Heat a generous tablespoon of oil in a large non-stick or cast-iron skillet over medium heat.
- Form and Cook: Once the oil is hot (a drop of batter should sizzle), scoop about ¼ cup of the mixture for each fritter. Drop it into the pan and gently flatten it with the back of your spatula to about a ½-inch thickness.
- Fry to Golden Brown: Cook for 3-4 minutes per side, until deeply golden brown and crispy on both sides. You may need to do this in batches. Add more oil to the pan between batches if needed.
- Drain and Serve: Transfer the cooked fritters to a wire rack set over a baking sheet (this keeps them crispy). Serve immediately with your favorite dipping sauces.
Pro Tips for the Best Fritters
· The Squeeze is Non-Negotiable: Do not skip salting and squeezing the cabbage. Excess water is the enemy of crispiness and will cause the fritters to fall apart.
· Don’t Crowd the Pan: Giving the fritters space allows steam to escape, which helps them get crispy instead of steaming.
· The Right Heat: Medium heat is perfect. Too hot, and the outside will burn before the inside is cooked; too low, and they’ll absorb too much oil and become greasy.
· Test for Doneness: The fritters are done when they are a rich golden brown on both sides and feel firm to the touch.
· Baking Option: For a healthier version, you can bake them. Preheat oven to 400°F (200°C). Place formed fritters on a greased, parchment-lined baking sheet. Spray or brush the tops with oil. Bake for 15-20 minutes, flipping halfway through, until golden and firm.
· Make it a Meal: Serve these fritters with a fried egg on top for a complete breakfast, or alongside a simple salad for a light lunch.
Enjoy these wonderfully crispy, savory, and satisfying fritters! They’re a fantastic way to use up leftover cabbage.