Cabbage fritters from cabbage

Tender, delicious, from ordinary products for breakfast! Cabbage fritters will appeal even to those who do not like cabbage at all. They turn out very tasty, and the specific sharpness of white cabbage is not felt in them at all. The recipe is very simple, the ingredients are available and inexpensive.

Snezhana

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

White cabbage

300

Chicken eggs

Wheat flour

Baking soda

0.5

Kefir

150

Ground black pepper

to taste

Salt

to taste

For frying:

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

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make cabbage pancakes? Prepare the ingredients. A very small piece will go from a fork of cabbage to pancakes, because it gives a large volume when rubbed on a grater.
Step 2:
Grate the cabbage on a medium grater. It will be easier to rub the middle part of the fork, since the upper leaves are soft. Leave them to prepare the salad.
Step 3:
Rub the cabbage immediately into a deep bowl so as not to lose the cabbage juice.
Step 4:
Add spices to taste to the grated cabbage: salt and ground black pepper. If you plan to fry sweet pancakes, then do not add ground black pepper. Beat a chicken egg into a bowl with cabbage. Stir the mass so that the egg is dispersed and the spices are mixed with the cabbage.
Step 5:
Pour in the kefir and add half a teaspoon of soda. The reaction of soda with kefir — alkali and acid - should immediately occur. As a result, carbon dioxide will be released, which will give the pancakes splendor. Mix it up.
Step 6:
Start adding flour one tablespoon at a time, immediately stirring the dough to see what consistency it turns out. The dough for pancakes should turn out like thick sour cream. Let the dough stand for a while, about 15 minutes. Numerous bubbles will appear on its surface.
Step 7:
Heat the sunflower oil in a frying pan. Spread the cabbage dough with a tablespoon, leaving a space between the pancakes, as they will increase slightly in size when frying. Fry them over medium heat for about 10 minutes on one side until they are browned.
Step 8:
Then flip the pancakes and fry them for about 5 minutes on the other side, until browned. Make sure that the pancakes do not burn. Remove the pancakes from the pan on a paper towel, which will absorb excess oil. Serve the pancakes to the table with sour cream or mayonnaise. They are delicious both hot and cold. Bon appetit!

If you want to make sweet cabbage pancakes, you can add a little sugar, but in principle, cabbage itself makes pancakes sweet.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"