invisible hit counter

Cabbage fritters

by

Yield: 4 servings (about 12 fritters)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Recipe Intensity: Easy

A perfect fusion of humble ingredients and vibrant flavor, these cabbage fritters are a revelation. Shredded cabbage and carrots are bound in a lightly spiced, herb-flecked chickpea batter, then pan-fried until golden and irresistibly crisp on the outside, tender within. They make a fantastic light lunch, a satisfying side, or a crowd-pleasing appetizer with a simple dipping sauce. Naturally vegetarian and easily made vegan, they’re a delicious way to enjoy your veggies.

Ingredients

For the Fritters:

  • 3 cups (about 240g) finely shredded green cabbage

  • 1 large carrot, coarsely grated (about 1 cup)

  • 1/2 medium red onion, finely diced

  • 1/2 cup (65g) chickpea flour (besan)

  • 1/4 cup (30g) all-purpose flour (or more chickpea flour for gluten-free)

  • 2 tablespoons cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup fresh cilantro or parsley, finely chopped

  • 2-3 tablespoons water, as needed

  • 4-6 tablespoons neutral oil (like avocado, canola, or vegetable), for frying

For the Quick Yogurt Dipping Sauce (optional):

  • 1/2 cup plain Greek yogurt or dairy-free alternative

  • 1 small clove garlic, minced

  • 1 tablespoon lemon juice

  • 1 tablespoon fresh dill or mint, chopped

  • Salt and pepper to taste

Equipment

  • Large mixing bowl

  • Box grater or food processor with shredding disc

  • Clean kitchen towel or cheesecloth

  • Whisk

  • Large non-stick or cast-iron skillet

  • Spatula

  • Plate lined with paper towels

Instructions

1. Prepare the Vegetables (10 minutes)
In your large mixing bowl, combine the shredded cabbage, grated carrot, and diced red onion. Using your hands, take a large handful of the vegetable mixture and squeeze it firmly over the sink or another bowl. You’ll be surprised at how much liquid is released. Transfer the squeezed vegetables to a clean bowl and repeat with the remaining mixture. This crucial step removes excess moisture, ensuring your fritters get crispy, not soggy.

2. Make the Batter & Combine (5 minutes)
To the bowl of squeezed vegetables, add the chickpea flour, all-purpose flour, cornstarch, baking powder, cumin, smoked paprika, turmeric, salt, and pepper. Toss everything together with a fork or your hands until the vegetables are evenly coated with the dry ingredients. Add the chopped herbs and mix again.

3. Bind the Mixture (5 minutes)
The natural moisture from the vegetables, combined with the flours, should start to form a clumpy, cohesive mixture. If it seems too dry and won’t hold together when pinched, add water one tablespoon at a time, mixing after each addition, until you can form a patty that holds its shape. The mixture should be moist but not wet.

4. Fry the Fritters (15-20 minutes)
Heat 3 tablespoons of oil in your skillet over medium heat. To test if the oil is ready, drop a tiny pinch of the batter into the pan; it should sizzle gently.
Using a 1/4-cup measure or your hands, scoop the mixture and form it into patties about 1/2-inch thick and 3 inches wide. Gently place them in the hot oil, leaving space between each (you’ll likely need to fry in 2-3 batches).
Fry for 3-4 minutes per side, or until deeply golden brown and crisp. Adjust the heat if they are browning too quickly or too slowly.
Transfer the cooked fritters to the paper towel-lined plate to drain excess oil. Add more oil to the pan as needed between batches.

5. Make the Dipping Sauce (3 minutes)
While the fritters fry, combine all the sauce ingredients in a small bowl. Stir well, taste, and adjust seasoning.

6. Serve Immediately
Serve the cabbage fritters hot and crisp, alongside the cool, creamy yogurt sauce for dipping.

Chef’s Notes & Variations

  • Make-Ahead: The vegetable mixture can be prepped and squeezed up to a day in advance. Store it covered in the fridge. Mix in the dry ingredients just before frying.

  • Add-Ins: Feel free to add a handful of crumbled feta cheese, a can of drained corn kernels, or a finely chopped jalapeño for extra flavor and texture.

  • Baking Option: For a lighter version, preheat oven to 400°F (200°C). Place formed fritters on a parchment-lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway, until golden.

  • Gluten-Free: Ensure you use all chickpea flour or another certified GF flour blend in place of the all-purpose flour.

  • Vegan: Use a plant-based yogurt for the sauce and ensure your baking powder is aluminum-free/vegan-friendly.

Nutritional Information (Per serving, 3 fritters, without sauce)

  • Calories: ~220

  • Total Fat: 12g

    • Saturated Fat: 1g

  • Cholesterol: 0mg

  • Sodium: 680mg

  • Total Carbohydrates: 23g

    • Dietary Fiber: 5g

    • Sugars: 5g

  • Protein: 6g

Leave a Comment