Crunchy Cabbage and Onion Fritters Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
