Main Page
Fast and tasty
Cabbage fritters

Cabbage Fritters

Tender, mouthwatering, and made from everyday breakfast ingredients! These cabbage fritters win over even people who don't like cabbage at all. They come out really tasty, without any of that sharp cabbage bite. The recipe is very simple, and the ingredients are cheap and easy to find.

Snezhana

Recipe author

Composition / ingredients

Servings:

White cabbage

300

Chicken eggs

Wheat flour

Baking soda

0.5

Kefir

150

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 39 % 7 g

Carbohydrates 44 % 8 g

100 kcal

GI: 63 / 0 / 38

Cooking method

Cooking time: 30 min

Step 1:

How do you make cabbage fritters? Gather your ingredients. You'll only need a small wedge of cabbage, since it grows a lot in volume once it's grated.
Step 2:

Grate the cabbage on a medium grater. The middle of the head is easiest to grate, since the outer leaves are soft — save those for a salad.
Step 3:

Grate the cabbage straight into a deep bowl so you don't lose the cabbage juice.
Step 4:

Season the grated cabbage to taste with salt and ground black pepper. If you're planning to make sweet fritters, skip the black pepper. Crack a chicken egg into the bowl with the cabbage. Stir it all together so the egg is worked in and the seasonings are evenly distributed.
Step 5:

Pour in the kefir and add half a teaspoon of baking soda. The soda and kefir — a base and an acid — should react right away, releasing carbon dioxide that makes the fritters fluffy. Stir it up.
Step 6:

Start adding the flour one tablespoon at a time, stirring as you go so you can see how the batter is coming along. The batter should end up like thick sour cream. Let it sit for about 15 minutes — you'll see lots of bubbles form on the surface.
Step 7:

Heat some sunflower oil in a skillet. Drop the cabbage batter on by the tablespoon, leaving space between the fritters since they spread a bit as they fry. Cook over medium heat for about 10 minutes on the first side, until golden.
Step 8:

Then flip the fritters and cook them for about 5 more minutes on the other side, until golden. Watch that they don't burn. As they come off the pan, set them on a paper towel to soak up the excess oil. Serve the fritters with sour cream or mayonnaise. They're good hot or cold. Enjoy!

If you'd like sweet cabbage fritters, you can add a little sugar — though the cabbage already lends them a natural sweetness.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain lots of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
For whether you can swap baking soda for baking powder, how to add each so your baked goods rise well, how to avoid an off soda taste, and more, read the article "Baking powder or baking soda — which is better?"