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Cabbage and Egg Fritters: A Family Recipe That Will Drive You Crazy!
When it comes to comfort food, nothing beats the crispy, savory goodness of Cabbage and Egg Fritters. This delightful dish is a perfect blend of flavors and textures—light, fluffy eggs, crunchy cabbage, and a golden, crispy exterior. Whether you serve them as a side dish, snack, or even a quick meal, these fritters are sure to win over even the pickiest eaters.
But what truly makes this recipe special is that it’s a family recipe passed down through generations. The combination of simple ingredients and home-cooked love makes these fritters more than just a meal—they are a comforting taste of tradition. Once you take a bite, you’ll understand why this recipe is one that gets passed down. It’s easy to make, affordable, and absolutely delicious!
Let’s dive into how to make these irresistible Cabbage and Egg Fritters that will quickly become a staple in your kitchen.
Ingredients:
- 1 small head of cabbage, finely shredded (about 4 cups)
- 4 large eggs
- 1/2 medium onion, finely chopped
- 1/4 cup all-purpose flour (or chickpea flour for a gluten-free version)
- 1 teaspoon baking powder
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for extra flavor)
- 2-3 tablespoons fresh parsley or dill, chopped (optional)
- 1/2 cup grated cheese (optional, for added richness—cheddar or feta works great)
- Vegetable oil or olive oil, for frying
Directions:
1. Prepare the Cabbage:
- Start by finely shredding the cabbage. You can do this with a sharp knife, but a mandolin or food processor will make this step quicker and more uniform. The finer the cabbage, the better it will incorporate into the batter.
- Place the shredded cabbage in a large bowl and sprinkle with a pinch of salt. Let it sit for about 5-10 minutes. This will help draw out excess moisture from the cabbage, making it easier to form the fritters and ensuring they are crispy when fried.
- After the cabbage has softened and released some moisture, squeeze it with your hands to remove any remaining liquid. This step is key to achieving crispy fritters, so don’t skip it!
2. Make the Batter:
- In a separate bowl, crack the eggs and whisk them lightly until the yolks and whites are fully combined.
- Add the flour, baking powder, salt, black pepper, and paprika (if using) to the eggs. Whisk everything together to form a smooth batter. If you’re using cheese, add it to the mixture now. The flour and baking powder will give the fritters structure and help them crisp up when fried.
- Fold the shredded cabbage and onion into the batter, mixing until everything is well coated. The batter should be thick enough to hold together, but not too stiff. If it feels too wet, add a little more flour until you reach the right consistency.
3. Fry the Fritters:
- Heat vegetable oil or olive oil in a large frying pan or skillet over medium heat. You’ll want enough oil to cover the bottom of the pan, but not so much that the fritters are floating in oil.
- Once the oil is hot (test it by dropping a small spoonful of the batter into the pan—it should sizzle immediately), scoop out tablespoon-sized portions of the batter and carefully place them into the skillet. Flatten each fritter slightly with the back of a spoon to help them cook evenly.
- Fry the fritters for about 3-4 minutes per side until they are golden brown and crispy. Use a slotted spoon to flip them gently, being careful not to break them. If they’re too thick, they may need a bit more time to cook through, so adjust the heat if necessary.
- Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
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