- In a large bowl, combine shredded cabbage and grated carrot.
- Sprinkle with salt, mix, and let sit for 5 minutes to soften.
- Squeeze out any excess liquid (this helps keep the fritters crispy).
2. Make the Batter
- Add eggs, flour, baking powder, black pepper, paprika, garlic powder, and green onions to the cabbage mixture.
- Mix well until everything is coated in a thick batter. If too dry, add 1 tbsp water; if too wet, add a little more flour.
3. Cook the Fritters
- Heat 2 tbsp oil in a pan over medium heat.
- Scoop a spoonful of batter and flatten slightly into a fritter shape.
- Fry for 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to absorb excess oil.
Serving Suggestions
🔥 Dip in sour cream, tzatziki, or spicy mayo
🥗 Serve alongside a fresh salad
🥑 Pair with avocado slices for a creamy contrast
🥪 Use as a patty in a veggie burger
Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in an air fryer (350°F for 5 minutes) or on a pan to keep them crispy.
- Freeze for up to 1 month – just reheat straight from frozen!
Variations & Customizations
🌶 Spicy Version – Add ½ tsp cayenne or chopped jalapeño.
🧀 Cheesy Fritters – Mix in ¼ cup parmesan or feta cheese.
🌿 Herb Boost – Add fresh dill, cilantro, or basil for extra aroma.
🥔 Hearty Version – Mix in grated zucchini or mashed potatoes for extra volume.
FAQ
Q: Can I bake or air-fry these instead of frying?
A: Yes! Bake at 375°F (190°C) for 20 minutes, flipping halfway. Air-fry at 380°F for 12-15 minutes.
Q: Can I make these vegan?
A: Absolutely! Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and substitute flour with chickpea flour.
Q: How do I make them extra crispy?
A: Make sure to squeeze out excess water from the cabbage and don’t overcrowd the pan while frying.
