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crispy cabbage fritters

crispy cabbage fritters
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Crispy cabbage fritters are a simple, delicious, and budget-friendly dish perfect for busy weeknights, designed to get more vegetables into everyone's diet, even picky eaters. They are golden brown and crunchy on the outside, tender and flavorful on the inside, serving as a versatile side, light lunch, or appetizer.

Ingredients

Scale

1 medium head Green Cabbage (about 2 lbs), finely shredded
1 Large Egg
0.5 cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Garlic Powder
0.5 teaspoon Onion Powder
0.5 teaspoon Smoked Paprika
1.5 teaspoon Salt, divided
0.5 teaspoon Black Pepper
2 tablespoon Fresh Scallions, finely chopped
0.25 cup Neutral Oil, or as needed for frying

Instructions

  1. Finely shred the cabbage using a food processor or sharp knife. Place the shredded cabbage into a large bowl. Sprinkle 1 teaspoon of salt over the cabbage and massage thoroughly for 2-3 minutes. Let it sit for 10-15 minutes
  2. After resting, gather handfuls of the salted cabbage and squeeze out as much water as possible. Place the squeezed cabbage in a separate clean bowl
  3. To the bowl with the squeezed cabbage, add the egg, all-purpose flour, baking powder, garlic powder, onion powder, smoked paprika, the remaining 0.5 teaspoon of salt (if needed), black pepper, and chopped scallions. Mix everything until just combined, being careful not to overmix
  4. Place a large non-stick skillet over medium heat. Pour in enough neutral oil to coat the bottom of the pan, about 1/4 inch deep. Heat the oil for a few minutes until hot but not smoking
  5. Scoop about 2-3 tablespoons of the cabbage mixture for each fritter. Gently drop the mixture into the hot oil. Use the back of a spoon or spatula to flatten each fritter slightly into a patty, about 1/2 inch thick and 3-4 inches in diameter. Work in batches to avoid overcrowding the pa
  6. Fry the fritters for 3-5 minutes per side, until they are beautifully golden brown and crispy
  7. Once cooked, use a slotted spatula to transfer the crispy cabbage fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil as needed. Serve immediately while warm and crispy

Notes

Squeeze the cabbage thoroughly after salting to remove excess moisture; this is crucial for crispy fritters.

Do not overcrowd the pan while frying to maintain oil temperature and ensure even crisping.

Maintain a consistent medium oil temperature; too hot will burn, too cool will make them greasy.

Flatten the fritters into thin patties for maximum crispiness.

Season generously, tasting the mixture (before adding egg if concerned) and adjusting salt and pepper as needed.

Use a good non-stick pan for easier frying and even browning.

Serve immediately for the best crispness.

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.

To reheat for crispness, use an oven (375°F/190°C for 8-12 mins, flipping) or air fryer (350°F/175°C for 4-6 mins). Avoid microwaving.

To freeze, cool completely, freeze in a single layer until solid, then transfer to a freezer-safe bag for up to 2-3 months. Reheat from frozen in oven or air fryer.

Nutrition

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