Transform simple cabbage and eggs into a gourmet-worthy meal with these golden, crispy fritters. This budget-friendly recipe delivers restaurant-quality results while keeping carbs in check, perfect for busy weeknight dinners.
Ingredients
Base Mixture:
- 300g (10.5 oz) cabbage, finely shredded
- 4 large eggs
- ½ cup (120ml) milk
- ½ cup (45g) oatmeal
- 1 medium onion, finely diced
- 1 medium carrot, grated
- 2 cloves garlic, minced
Vegetables & Seasonings:
- 1 bell pepper, finely diced
- 1 tomato, diced
- 2-3 spring onions, chopped
- Fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For Cooking:
- 1 tablespoon butter
- 2-3 tablespoons vegetable oil
- Cheese for topping (optional)
Step-by-Step Instructions
- Prepare the Cabbage
- Finely shred the cabbage
- Heat butter in a pan and sauté cabbage until slightly softened (5-7 minutes)
- Set aside to cool slightly
- Make the Batter
- Beat eggs in a large bowl
- Add milk and whisk together
- Stir in oatmeal
- Season with salt and pepper
- Combine Ingredients
- Mix in cooled cabbage
- Add diced onion, grated carrot, minced garlic
- Stir in bell pepper, tomato, spring onions
- Add parsley and oregano
- Mix until well combined
- Cook the Fritters
- Heat vegetable oil in a large skillet over medium heat
- Drop ¼ cup portions of mixture into hot oil
- Flatten slightly with spatula
- Cook 3-4 minutes each side until golden brown
- Add cheese on top if desired during last minute of cooking
Timing Information
- Prep Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 8-10 fritters
Nutritional Information (per fritter)
- Calories: 120
- Protein: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Fat: 7g
- Calcium: 80mg
- Iron: 1mg
Pro Tips and Tricks
- Perfect Texture:
- Squeeze excess moisture from cabbage after shredding
- Let batter rest for 5 minutes before cooking
- Don’t overcrowd the pan while frying
- Flavor Enhancement:
- Season each layer of ingredients
- Allow cabbage to slightly caramelize when pre-cooking
- Add cheese while fritters are still hot
Variations and Substitutions
- Make it Gluten-Free:
- Replace oatmeal with almond flour
- Use gluten-free certified oats
- Vegetable Options:
- Swap bell pepper for grated zucchini
- Add mushrooms for meaty texture
- Include spinach for extra nutrients
- Dairy Alternatives:
- Use plant-based milk
- Skip cheese or use dairy-free alternatives
Common FAQs
Q: Can I make these ahead of time?
A: Yes, they can be made ahead and reheated in the oven at 350°F (175°C) for 5-7 minutes.
Q: How do I store leftover fritters?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze these fritters?
A: Yes, freeze cooked fritters for up to 2 months. Reheat from frozen in the oven.
Q: Why are my fritters falling apart?
A: Ensure the mixture isn’t too wet and that the oil is hot enough before cooking.
Storage and Make-Ahead Tips
- Short-Term Storage:
- Refrigerate in airtight container up to 3 days
- Keep layers separated with parchment paper
- Freezing Instructions:
- Cool completely before freezing
- Wrap individually in plastic wrap
- Store in freezer bag up to 2 months
- Reheating Guidelines:
- Thaw overnight in refrigerator
- Reheat in oven or skillet
- Avoid microwave to maintain crispiness
These cabbage and egg fritters offer a delicious way to incorporate more vegetables into your diet while enjoying a satisfying, protein-rich meal. Perfect for breakfast, lunch, or dinner, they’re versatile enough to please the whole family.