I never thought I’d see the day when I actually craved cabbage. Who AM I? But seriously, these cabbage fritters are so darn tasty that I have already made them twice in one week. And they have gone down really well with all the family. Initially I whipped up cabbage fritters to use up some leftover cabbage from our Sunday roast dinner. It was a very happy accident indeed. Now these delightful treats will be a side dish of choice for many a future meal.
Of course, everything tastes better when it’s battered and fried, but in my mind these are still healthy. It’s a vegetable isn’t it?! This recipe is almost a bubble and squeak, but not.
The cabbage is already cooked, or at least blanched to soften. Then the light batter is whisked up and allowed to stand. Finally you mix it all together and fry in some very hot oil.
The result is a crunchy, peppery snack or side dish. Add a squeeze of lemon over the top to really bring out the flavours.
Cabbage Fritters (serves 4-6)
- 200g Shredded Cabbage
- 50g Plain Flour
- ¼tsp Baking Powder
- 1½ tsp Cayenne Pepper
- Pinch of coarse sea Salt
- 4 grinds of Black Pepper
- 4tsp Sugar
- 1 Egg
- 4tbsp Milk
- 100ml Vegetable Oil
- Lemon, juice only
- Blanche the cabbage in a saucepan of boiling water for 4 minutes, drain and then running under some cool water. Allow to dry a little in the sieve whilst you prepare the batter.
- Gently mix together the flour, baking powder,cayenne pepper, sea salt, black pepper and sugar in a large bowl. Crack an egg into the dry ingredients and whisk together. Add the milk a tablespoon at a time. Whisk until smooth and allow to stand for about 10 minutes.
- Heat the vegetable oil in a heavy-bottomed frying pan over a high heat.
- Meanwhile place the cabbage into the batter mixture and stir well until well combined.
- Once the oil is hot take 2 tablespoons and carefully pick up small batches of cabbage mixture and place into the oil. Fry 3 or 4 at a time turning with a fish slice after a few minutes and then bottom is golden. Remove from the oil onto a plate covered in kitchen paper.
- Serve with a squeeze of lemon.
Enjoy!
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