Crispy Cabbage Fritters

These easy-to-make cabbage fritters are a delight! This simple recipe uses just a few ingredients and is ready in no time.

Course Appetizer, Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 20

Servings fritters

Calories 81kcal

Author Adina

Salt the cabbage: Finely slice the cabbage. Grate the carrots through the small holes of a box grater. Place them in a bowl. Add the salt and knead the vegetables until the cabbage is softer.
10.5 oz cabbage / 300 g + 5.5 oz carrots / 150 g + ½ teaspoon fine sea salt
Combine: Add breadcrumbs, flour, baking powder, and all the spices. Stir well, then add water and soy sauce. Stir well again. Check for salt and add ¼ teaspoon more if needed.
5 tablespoons dry breadcrumbs + 1 teaspoon sweet paprika + 1 teaspoon thyme + ½ teaspoon garlic powder + ½ teaspoon red pepper flakes + ½ teaspoon ground black pepper + 1 cup all-purpose flour + 2 teaspoons baking powder + ¾ cup + 2 tablespoons cold water / 210 ml + 2 tablespoons soy sauce
Fry the cabbage fritters in 3 batches or as many as your pan can fit. Heat 1 tablespoon of oil in the pan and swirl it around before adding the fritters. Scoop heaping tablespoons of the cabbage mixture into the pan, then press them down with the back of the spoon to flatten them into a flat, round shape. I was able to fry 5 fritters per batch.
3 tablespoons vegetable oil , divided
Cook the fritters on medium-low heat for 3 minutes or until they are deeply golden brown on the underside. Flip them over and cook for another 3 minutes or until the other side is golden brown. Place the fritters on kitchen towels to absorb any excess oil.
Repeat with the following batches, adding more oil between the batches. Serve immediately (Note).

Serve: Sprinkle them with finely sliced green onions and sesame seeds (if desired) before serving.