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- 2 cups finely shredded green cabbage - 1 medium grated carrot - 1/2 cup all-purpose flour (or gluten-free chickpea flour) - 1/4 cup cornmeal - 1/2 teaspoon baking powder - 2 green onions, chopped - 2 cloves garlic, minced - 1 teaspoon cumin powder - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons fresh parsley or cilantro, chopped - Oil for frying I love how simple it is to gather the ingredients for these fritters. First, you need two cups of finely shredded green cabbage. This gives the fritters a lovely crunch and flavor. Next, add one medium grated carrot. It adds a nice sweetness and vibrant color. You can choose between all-purpose flour or chickpea flour for a gluten-free option. Just half a cup is enough. Then, we have a quarter cup of cornmeal, which helps with texture and adds a bit of corn flavor. For seasonings, start with half a teaspoon of baking powder to make them light. Chop up two green onions and mince two cloves of garlic for a punch of flavor. One teaspoon each of cumin and paprika adds warmth and depth. Don’t forget salt and pepper! Finally, toss in two tablespoons of fresh parsley or cilantro for a fresh touch. Lastly, you will need oil for frying. This gives the fritters their crispy outer layer. With these ingredients ready, you’re on your way to making the crispiest cabbage fritters ever! - Combine 2 cups of finely shredded green cabbage and 1 medium grated carrot in a large mixing bowl. - Mix well to ensure even distribution. This step helps all the flavors blend nicely. - In a separate bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of cornmeal, 1/2 teaspoon of baking powder, 1 teaspoon of cumin powder, and 1 teaspoon of paprika. - Add salt and pepper to taste. - Now, mix this dry mixture with the cabbage and carrot. Fold in 2 chopped green onions, 2 minced garlic cloves, and 2 tablespoons of fresh parsley or cilantro. The batter should be thick, but not dry. If it feels too thick, add a tablespoon of water. - Heat oil in a deep frying pan over medium heat. You want about 1/4 inch of oil to cover the bottom of the pan. - Once the oil is hot, drop spoonfuls of the mixture into the pan. Flatten them slightly with the back of the spoon to form fritters. - Fry in batches to avoid overcrowding. - Cook each fritter for about 3-4 minutes on each side, until golden brown and crispy. - Use a slotted spoon to remove them and drain on paper towels. - Repeat until all the batter is used, adding more oil as needed. To make your fritters super crispy, pay attention to the batter thickness. The batter should be thick but not dry. If it feels too thick, add a bit of water. This keeps the fritters light and airy. Frying technique is key too. Heat your oil until it's hot enough. A good test is to drop a small amount of batter in the oil. If it bubbles right away, you’re ready to fry. One big mistake is overcrowding the frying pan. If you add too many fritters, they won't fry evenly. Cook in small batches to keep them crispy. Also, make sure your oil is hot enough before frying. If the oil is not hot, your fritters will soak up too much oil and become soggy. Want to add more flavor? Try mixing in herbs and spices. Fresh parsley or cilantro adds a nice touch. You can also use cumin and paprika for a deeper taste. If you like heat, add a pinch of chili flakes. These simple additions can take your fritters to the next level! {{image_2}} You can make these fritters gluten-free by using chickpea flour instead of all-purpose flour. Chickpea flour adds a nice nutty flavor. It also binds the veggies well. Just swap the flour in the recipe, and you're good to go! The fritters will taste great and stay crispy. Feel free to add extra veggies to your fritters! Zucchini or bell peppers work well. Shred or chop them finely and mix into the batter. They add flavor, color, and nutrition. Just make sure not to add too much, so the fritters stay crispy. Want to kick up the flavor? Experiment with spices like turmeric or chili flakes. Turmeric gives a warm color and earthy taste. Chili flakes add a nice kick. Try adding a teaspoon of either spice to the batter. Adjust the amount to your taste. These small changes can make a big difference! Store leftovers in an airtight container. This keeps them fresh and tasty. You can keep them in the fridge for up to three days. Before storing, let them cool down. This helps prevent sogginess. When you want to eat them again, they can still be delicious! You can freeze uncooked fritters for later use. First, shape the fritters but do not fry them. Place them on a baking sheet lined with parchment paper. Make sure they are not touching each other. Freeze them for about one hour. After they are firm, transfer them to a freezer bag. Label the bag with the date. These can last in the freezer for up to three months. To keep the fritters crispy, use the oven. Preheat your oven to 375°F (190°C). Place the fritters on a baking sheet. Bake them for about 10-15 minutes. Flip them halfway through for even heating. You can also reheat in a skillet. Heat a little oil on medium heat and cook for about 2-3 minutes on each side. Enjoy your crispy fritters just like new! You can enjoy these fritters with many dips and sides. Here are some tasty options: - Tangy yogurt sauce: Mix yogurt with lemon juice and herbs. - Tzatziki sauce: Combine yogurt, cucumber, garlic, and dill. - Spicy salsa: Add diced tomatoes, onions, and jalapeños for a kick. - Fresh salad: A simple green salad adds freshness. - Rice or quinoa: Serve with a grain for a complete meal. Yes! Baking makes them healthier. Here’s how: 1. Preheat your oven to 400°F (200°C). 2. Line a baking sheet with parchment paper. 3. Shape the fritters and place them on the sheet. 4. Spray or brush them with a little oil. 5. Bake for 20-25 minutes, flipping halfway until golden brown. Leftovers are safe in the fridge for about 3-4 days. Here are some tips: - Store fritters in an airtight container. - Reheat in a skillet or oven for best texture. - Check for any signs of spoilage before eating. Feel free to swap or add vegetables. Here are some ideas: - Zucchini: Grate and squeeze out excess moisture. - Bell peppers: Chop finely for sweetness and crunch. - Carrots: You can add more for extra color and flavor. - Spinach: Finely chop and mix in for added nutrients. Absolutely! Here’s how to prepare ahead of time: - Make the batter and store it in the fridge for up to 24 hours. - You can also shape fritters and freeze them. - To freeze, place uncooked fritters in a single layer on a tray. - Once frozen, transfer them to a bag for longer storage. - Cook from frozen, adding a few extra minutes to the frying time. Crispy cabbage fritters bring fun and flavor to any meal. You learned about the key ingredients, step-by-step cooking methods, and ways to avoid common mistakes. I shared tips to make them even crispier and ideas for tasty variations. Consider serving them with favorite dips or even baking as a healthier option. With this guidance, you’re ready to enjoy these crunchy, delicious bites anytime. Happy cooking and enjoy your fritters!

Crispy Cabbage Fritters

Crispy Cabbage Fritters are a delightful twist on a classic snack! Made with fresh cabbage, carrots, and flavorful spices, these fritters are perfect for any meal or as an appetizer. Quick to make in just 30 minutes, they are golden brown and crispy on the outside, soft on the inside, and pair wonderfully with a tangy dipping sauce. Click through to explore this easy recipe and elevate your snack game today!
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Ingredients
  

2 cups green cabbage, finely shredded

1 medium carrot, grated

1/2 cup all-purpose flour (or chickpea flour for gluten-free)

1/4 cup cornmeal

1/2 teaspoon baking powder

2 green onions, chopped

2 cloves garlic, minced

1 teaspoon cumin powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons fresh parsley or cilantro, chopped

Oil for frying

Instructions
 

In a large mixing bowl, combine the finely shredded cabbage and grated carrot. Mix well to ensure they are evenly distributed.

    In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, cumin, paprika, salt, and pepper.

      Add the wet mixture to the cabbage and carrot, mixing well to combine. Then fold in the chopped green onions, minced garlic, and fresh parsley or cilantro. The batter should be thick but not dry; if it's too thick, add a tablespoon of water.

        Heat oil in a deep frying pan over medium heat. You’ll want enough oil to cover the bottom of the pan (about 1/4 inch deep).

          Once the oil is hot, drop spoonfuls of the mixture into the pan, flattening them slightly with the back of the spoon to form fritters. Fry in batches, to avoid overcrowding the pan.

            Cook each fritter for about 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

              Repeat until all the batter is used, adding more oil as necessary between batches.

                - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Serving Suggestion: Serve hot with a tangy yogurt or tzatziki sauce on the side for dipping, garnished with extra fresh herbs and a slice of lemon for a refreshing touch.