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cabbage potato fritters

cabbage potato fritters
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Inspired by Grandma Rose's comforting kitchen, these delightful cabbage potato fritters offer a lighter, veggie-packed twist on a classic comfort food. They're incredibly simple and budget-friendly, making them an instant hit for weeknight dinners. Packed with wholesome ingredients, they're a fantastic way to sneak in extra vegetables for picky eaters and versatile enough to serve as a light lunch, side, or appetizer. Enjoy the perfect balance of a golden, crispy crust and a soft, flavorful interior.

Ingredients

Scale

2 large Russet Potatoes
0.5 medium head Green Cabbage
0.5 cup All-Purpose Flour
2 large Eggs
0.5 small Onio
1 teaspoon Garlic Powder
1 teaspoon Salt
0.5 teaspoon Black Pepper
for frying Vegetable Oil

Instructions

  1. Prepare the Vegetables: Peel the potatoes and grate them using the large holes of a box grater. Immediately transfer the grated potatoes to a large bowl filled with cold water to prevent browning. Finely shred the cabbage. You can use a food processor for this, or a sharp knife
  2. Squeeze Out Moisture: Drain the grated potatoes. Then, place the grated potatoes and shredded cabbage onto a clean kitchen towel or several layers of paper towels. Gather the towel and vigorously squeeze out as much excess liquid as possible. Transfer the squeezed vegetables to a large mixing bowl
  3. Combine Ingredients: Add the grated onion, flour, eggs, garlic powder, salt, and black pepper to the bowl with the potatoes and cabbage. Mix thoroughly until all ingredients are well combined and a thick batter forms
  4. Heat the Oil: Place a large skillet, preferably cast iron, over medium-high heat. Add enough vegetable oil to generously coat the bottom of the pan, about ¼ to ½ inch deep. Let the oil heat up until shimmering
  5. Form and Fry Fritters: Once the oil is hot, drop spoonfuls of the mixture into the skillet. Flatten them slightly with the back of the spoon to form patties about 3-4 inches in diameter and ½ inch thick. Do not overcrowd the pan; work in batches to maintain a consistent oil temperature
  6. Cook Until Golden: Fry the fritters for 4-6 minutes per side, or until they are deeply golden brown and cooked through. You want that beautiful crisp crust. When you flip them, they should easily release from the pa
  7. Drain Excess Oil: Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. This helps them stay extra crispy
  8. Serve Immediately: Serve your freshly cooked fritters hot with your favorite dipping sauce. Enjoy these delightful crispy cabbage patties!

Notes

For the crispiest fritters, vigorously squeeze out as much liquid as possible from the grated potatoes and shredded cabbage using a clean kitchen towel.

Ensure enough oil (about ¼ to ½ inch deep) is used for frying and maintain consistent medium-high heat to prevent sogginess and achieve a golden-brown crust.

Fry fritters in batches to avoid overcrowding, which can lower oil temperature. Aim for uniform thickness (about ½ inch) for even cooking.

Season generously with salt and pepper, adjusting to taste for optimal flavor.

Store cooled leftover fritters in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2-3 months.

Reheat refrigerated fritters in an oven (375°F/190°C) for 10-15 minutes or frozen for 15-20 minutes, flipping halfway, for best crispiness. An air fryer (350°F/175°C) for 5-8 minutes also works. Avoid microwaving to retain texture.

Nutrition

Find it online: https://fabiloustaste.com/cabbage-potato-fritters/