Crunchy Cabbage and Onion Fritters Recipe

Introduction

Crunchy cabbage and onion fritters are a delightful snack or light meal, combining fresh vegetables with a crispy, golden batter. They’re easy to make and perfect for sharing, offering a balance of sweet, savory, and slightly spicy flavors.

Ingredients

• 2 cups shredded green cabbage
• 1 cup thinly sliced yellow onion
• 3/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/4 cup whole-milk yogurt (or plant-based alternative)
• 2 tablespoons cold water
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh chopped parsley
• 1 tablespoon lemon juice
• Vegetable oil for frying (enough for 1/4-inch depth)

Instructions

1. Step 1: Shred the cabbage finely and place it in a large bowl. Sprinkle with a pinch of salt and let sit for 5 minutes to draw out moisture. Meanwhile, thinly slice the onion.
2. Step 2: Squeeze the cabbage with clean kitchen towels to remove excess water.
3. Step 3: In a separate bowl, whisk together the flour, sea salt, black pepper, and cayenne pepper. Make a well in the center and add the beaten eggs, yogurt, and cold water. Stir gently until mostly smooth but still slightly lumpy.
4. Step 4: Fold in the chopped parsley and lemon juice to brighten the batter.
5. Step 5: Add the drained cabbage and sliced onion to the batter. Fold until vegetables are evenly coated, forming a thick mixture.
6. Step 6: Heat vegetable oil in a wide skillet over medium-high heat to about 350°F (oil shimmering) with a depth of 1/4 inch.
7. Step 7: Using a heaping tablespoon, drop dollops of the batter into the hot oil, spacing them about 2 inches apart. Avoid overcrowding the pan.
8. Step 8: Fry each fritter for 2–3 minutes per side until deep golden brown and crisp. Flip carefully with a slotted spoon.
9. Step 9: Transfer cooked fritters to a paper towel-lined plate to drain excess oil and let rest for a minute.
10. Step 10: Serve warm, optionally drizzled with extra lemon juice and garnished with fresh parsley. Pair with sour cream, Greek yogurt, or avocado dip.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with chickpea or rice flour.
• Add finely chopped green chilies for extra heat.
• Try mixing in grated carrot or zucchini for more vegetable variety.
• Use plant-based yogurt and eggs substitutes to make this recipe vegan-friendly.
• Serve with a tangy yogurt dip flavored with garlic and herbs for a complementary taste.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to restore crispness or warm them in a toaster oven. Avoid microwaving, as it may make the fritters soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

It’s best to prepare the batter just before cooking to prevent the vegetables from releasing too much moisture, which can affect the crispiness.

What can I serve with these fritters?

These fritters pair well with cool dips like sour cream, Greek yogurt, avocado dip, or a simple lemon aioli. A fresh salad also complements the dish nicely.

Crunchy Cabbage and Onion Fritters Recipe

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★★★★★

5 from 150 reviews

These Crunchy Cabbage & Onion Fritters are a delightful and versatile dish featuring fresh shredded cabbage and thinly sliced onions bound in a light, seasoned batter. Pan-fried to golden perfection, they boast a crisp exterior and tender interior, complemented by fresh herbs, a hint of cayenne, and a splash of lemon juice for brightness. Perfect as a brunch item or appetizer, served with cool dips like sour cream or avocado.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 12 fritters 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Vegetables

• 2 cups shredded green cabbage
• 1 cup thinly sliced yellow onion

Batter

• 3/4 cup all‑purpose flour
• 2 large eggs, lightly beaten
• 1/4 cup whole‑milk yogurt (or plant‑based alternative)
• 2 tablespoons cold water

Seasonings & Extras

• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh chopped parsley
• 1 tablespoon lemon juice
• Vegetable oil for frying (enough for a 1/4-inch depth in skillet)

Instructions

1. Preparing the Vegetables: Start by finely shredding the cabbage using a food processor or sharp knife. Place the shredded cabbage in a large bowl, sprinkle with a pinch of salt, and let it sit for 5 minutes to draw out excess moisture. Meanwhile, thinly slice the onion to ensure it cooks quickly and becomes sweet. After resting, squeeze the cabbage gently with clean kitchen towels to remove the drawn-out water.
2. Making the Batter: In a mixing bowl, whisk together the all-purpose flour, sea salt, black pepper, and optional cayenne pepper. Create a well in the center and add the beaten eggs, yogurt, and cold water. Stir gently until the batter is smooth but slightly lumpy to avoid tough fritters. Fold in chopped parsley and lemon juice for freshness.
3. Frying the Fritters: Pour vegetable oil into a wide skillet to a depth of about 1/4 inch and heat over medium-high until shimmering, approximately 350°F. Combine the squeezed cabbage and sliced onions with the batter, folding until the vegetables are well-coated and the mixture can hold shape. Using a heaping tablespoon, drop dollops of the mixture into the hot oil spacing them 2 inches apart to avoid overcrowding.
4. Cooking Until Golden: Fry the fritters for 2 to 3 minutes per side, flipping carefully with a slotted spoon once they develop a deep golden-brown crust. The batter should be firm and crisp while the inside remains tender.
5. Draining and Resting: Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil and let them rest for a minute; this helps keep the crust crisp.
6. Finishing and Serving: Arrange the fritters on a serving platter and optionally drizzle with extra lemon juice. Garnish with more fresh parsley and serve warm with a side of sour cream, Greek yogurt, or avocado dip for a delicious contrast in flavors and temperatures.

Notes

• For a dairy-free version, use a plant-based yogurt alternative.
• Ensure the oil is hot enough before frying to prevent soggy fritters.
• Do not overcrowd the skillet as it lowers the oil temperature and affects crispness.
• You can adjust the cayenne pepper amount or omit it to control the spice level.
• Serve promptly for the best texture; fritters can lose crispness if left to sit too long.
• Leftovers can be reheated in a skillet or oven to regain some crispiness.

Keywords: cabbage fritters, onion fritters, vegetable fritters, vegetarian appetizer, crispy fritters, pan-fried fritters, brunch recipe, healthy snack