Cabbage Fritters (Crispy, No Potato)
Crispy pan-fried cabbage fritters made with thinly shredded green cabbage, fresh dill, green onions, garlic, and eggs. No potato, vegetarian, and ready in about an hour. Makes 20 to 24 fritters.
Servings: 4
Ingredients
- 1/4 head green cabbage
- 4 eggs
- 4 cloves garlic minced
- 4 green onions chopped
- 1/2 cup fresh dill chopped
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup Neutral oil for frying
For serving (optional):
- Plain yogurt
- Crumbled feta
- Fresh dill
- Lemon zest
Instructions
- Shred the cabbage as thinly as possible using a sharp knife or wide vegetable peeler. Place in a large bowl.
- In a separate bowl, whisk the eggs. Add the garlic, green onions and dill. Mix to combine.
- Add the flour, salt, pepper, and paprika to the cabbage. Pour the egg mixture over the cabbage and mix well until the cabbage is fully coated.
- Heat a thin layer of neutral oil in a non-stick pan over medium heat.
- Fry one small test fritter first to check seasoning and texture. Adjust salt if needed.
- Stir the batter. Scoop 2 to 3 tablespoons of batter per fritter into the pan and flatten with the back of a spoon.
- Cook for 5 to 6 minutes per side until golden brown and cooked through.
- Stir the batter before each new batch. Transfer cooked fritters to a cooling rack.
- Serve warm with yogurt, crumbled feta, fresh dill, and lemon zest.
Medium heat is important. Too low and they will not crisp; too high and the outside burns before the inside cooks.
Video
Nutrition
Calories: 266kcal | Carbohydrates: 18g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 661mg | Potassium: 270mg | Fiber: 2g | Sugar: 2g | Vitamin A: 990IU | Vitamin C: 29mg | Calcium: 77mg | Iron: 2mg