Ingredients You Will Need
- 4 cups of fresh green cabbage shredded very thinly
- 1 large white onion finely chopped
- 2 large cloves of garlic minced or crushed
- 3 large eggs beaten well
- 1 cup of chickpea flour or besan
- Half cup of shredded cheddar cheese or parmesan
- 1 teaspoon of sea salt
- Half teaspoon of black pepper powder
- 1 teaspoon of smoked paprika
- Half teaspoon of turmeric powder
- 2 tablespoons of fresh parsley or cilantro chopped
- 3 tablespoons of olive oil or avocado oil for frying
- Optional 1 teaspoon of chili flakes for extra heat
Step by Step Method
Start by preparing your cabbage because the texture of the fritters depends on how you cut the vegetable. Take a fresh head of cabbage and remove the tough outer leaves then cut it into quarters and slice it as thinly as possible using a sharp knife or a mandoline slicer. Once you have shredded about four cups of cabbage place it in a large mixing bowl and sprinkle a little bit of salt over it. Let the cabbage sit for about ten minutes because the salt will draw out the excess moisture which is the secret to making the fritters extra crispy instead of soggy. After ten minutes take handfuls of the cabbage and squeeze them tightly over the sink to get rid of all that extra water then put the dry cabbage back into a clean bowl.
Now it is time to add the other vegetables and the flavorings to your base. Add the finely chopped onion and the minced garlic to the cabbage and toss them together so they are well distributed. Sprinkle in your sea salt black pepper smoked paprika and turmeric powder along with the fresh parsley or cilantro. These spices not only add a beautiful golden color to your fritters but also provide a deep savory flavor that makes the cabbage taste incredible. Use your hands or a large spoon to mix everything together so every piece of cabbage is coated in the spice blend.
In a separate small bowl beat the three eggs until they are smooth and then pour them over the cabbage mixture. Stir well to ensure the eggs are coating the vegetables because the egg acts as a binder that holds everything together during the frying process. Slowly start adding the chickpea flour one quarter cup at a time while stirring constantly. The chickpea flour is great because it adds more protein and a nutty flavor while helping to create a thick batter. If the mixture feels too wet you can add an extra tablespoon of flour but it should be a thick consistency that holds its shape when you scoop it up. Finally fold in the shredded cheese which will melt and create little pockets of salty goodness inside the fritters.
Place a large non stick skillet or a heavy bottomed pan over medium heat and add the olive oil. Wait for the oil to get hot but not smoking because you want the fritters to cook through without burning the outside too fast. Use a large spoon or a measuring cup to scoop out portions of the batter and place them carefully into the hot oil. Use the back of the spoon to gently flatten the mounds into round patty shapes about half an inch thick. Do not crowd the pan because the fritters need space to get crispy so work in batches if your pan is small.
Cook the fritters for about four to five minutes on the first side until you see the edges turning a deep golden brown. Carefully flip each fritter using a flat spatula and cook for another four minutes on the second side. You want the cabbage to be tender on the inside while the outside is crunchy and firm to the touch. Once they are done remove the fritters from the pan and place them on a plate lined with paper towels to soak up any excess oil. Serve them while they are still hot and fresh for the best possible experience.
