Ingredients
Scale
Ingredients (Makes 12–15 Fritters)
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- 2 cups shredded green cabbage
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- 1½ cups grated carrots
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- 3 green onions, thinly sliced
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- 2 cloves garlic, minced
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- ½ cup all-purpose flour (or gluten-free flour blend)
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- 2 large eggs (or 2 flax eggs for vegan)
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- 1 tsp paprika
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- 1 tsp cumin
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- ½ tsp salt + ¼ tsp black pepper
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- ¼ cup fresh parsley or cilantro, chopped
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- 4–5 tbsp oil for frying (avocado, vegetable, or coconut oil)
Instructions
Step-by-Step Instructions
1. Prep the Veggies
- Shred the cabbage and grate the carrots using a food processor for speed.
- Place the veggies in a clean kitchen towel and squeeze out any excess moisture. This step is essential for achieving that perfect crispiness.
2. Mix the Batter
- In a large bowl, combine the cabbage, carrots, green onions, garlic, flour, eggs (or flax eggs), paprika, cumin, salt, pepper, and fresh herbs.
- Stir until all the ingredients are well coated and the mixture is sticky enough to form patties.
3. Fry to Perfection
- Heat the oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of batter for each fritter, flattening them slightly in the pan.
- Fry for 3–4 minutes on each side until golden brown and crispy.
- Drain on paper towels to remove excess oil.
4. Serve and Enjoy
- Pair with a creamy yogurt-dill dip, spicy sriracha mayo, or tangy tzatziki.
- Serve as a light meal over greens, or alongside roasted potatoes.