Instructions
- Prepare the Cabbage: Remove any tough outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and then finely shred it using a mandoline, food processor with a shredding disc, or a sharp knife.
- Salt and Drain the Cabbage: Place the shredded cabbage in a large colander. Sprinkle with 1 teaspoon of salt and toss to combine. Let it sit for at least 30 minutes, or up to an hour. This process draws out excess moisture from the cabbage, which is crucial for crispy fritters.
- Squeeze Out Moisture: After the resting time, transfer the cabbage to a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible from the cabbage. This step is critical; the drier the cabbage, the crispier your fritters will be. You’ll be surprised how much water comes out!
- Make the Fritter Batter: In a large mixing bowl, combine the squeezed cabbage, all-purpose flour, cornstarch, beaten eggs (or flax eggs), 1/4 cup chopped fresh dill, minced garlic, 1/2 teaspoon black pepper, and optional red pepper flakes. Mix well until all ingredients are thoroughly combined and the cabbage is coated evenly.
- Prepare the Creamy Herb Sauce: While the cabbage is resting or before frying, prepare the sauce. In a small bowl, whisk together the Greek yogurt (or vegan sour cream), mayonnaise (or vegan mayonnaise), fresh lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh chives, garlic powder, and salt and black pepper to taste. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
- Heat the Oil: Pour about 1/2 to 1 inch of vegetable or canola oil into a large heavy-bottomed skillet or cast-iron pan. Heat the oil over medium-high heat until it reaches about 350-375°F (175-190°C), or until a small drop of batter sizzles immediately when added.
- Fry the Fritters: Using a 1/4 cup measuring cup or a large spoon, scoop portions of the cabbage mixture and gently flatten them into patties about 1/2-inch thick. Carefully place the fritters into the hot oil, being careful not to overcrowd the pan. Work in batches to ensure even cooking and maintain oil temperature.
- Cook Until Golden: Fry the fritters for 3-5 minutes per side, or until they are golden brown and cooked through.
- Drain Excess Oil: Once cooked, remove the fritters from the oil with a slotted spoon or spatula and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Season lightly with additional salt immediately after frying, if desired.
- Serve: Serve the Cabbage Fritters hot, garnished with extra fresh dill, alongside the cold creamy herb sauce for dipping.
Cooking Tips and Variations
For the crispiest fritters, don’t skimp on the step of squeezing out the moisture from the shredded cabbage. This is the single most important factor in preventing soggy fritters. You should be able to wring out a surprising amount of liquid. If you want to make this recipe vegan, simply substitute the eggs with flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg, let sit for 5 minutes) and use a dairy-free yogurt or vegan sour cream and mayonnaise for the sauce. The cornstarch in the batter is key for that extra crispiness, so don’t omit it. You can also experiment with adding other finely grated vegetables to the fritter mixture, such as carrots or zucchini, just be sure to squeeze out their moisture too. For an extra flavor boost, consider adding a pinch of smoked paprika, onion powder, or a dash of your favorite hot sauce to the batter. If you prefer a slightly spicier sauce, a tiny pinch of cayenne pepper or a dash of sriracha can be added to the creamy herb sauce. To make ahead, you can prepare the cabbage mixture (without the eggs) and the sauce, storing them separately in the refrigerator. Add the eggs just before frying. When frying, maintaining a consistent oil temperature is crucial; if the oil is too hot, the fritters will burn on the outside before cooking through, and if it’s too cool, they’ll absorb too much oil and become greasy. Use a cooking thermometer if you have one, or test with a small piece of batter. Don’t overcrowd the pan, as this lowers the oil temperature and can lead to less crispy results. Cook in batches, and allow the oil to come back up to temperature between batches.
Storage and Reheating
Cabbage fritters are best enjoyed fresh and hot, right after frying. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2-3 days. The creamy herb sauce should also be stored separately in an airtight container in the refrigerator and consumed within the same timeframe. To reheat the fritters, avoid the microwave if you want to retain any crispiness, as it will make them soft and rubbery. The best way to reheat them is in a toaster oven, conventional oven, or air fryer. Preheat your oven or toaster oven to 350°F (175°C) and bake the fritters for 8-12 minutes, or until heated through and re-crisped. If using an air fryer, set it to 350°F (175°C) and cook for 5-7 minutes, shaking the basket halfway through. This will help them regain some of their original crisp texture. The sauce should be served chilled, so there’s no need to reheat it; simply take it out of the fridge a few minutes before serving. Remember that while reheated fritters will still be delicious, they may not be quite as perfectly crispy as when freshly made.
Frequently Asked Questions
What kind of cabbage is best for these fritters?
Green cabbage is ideal for this recipe due to its common availability, mild flavor, and crisp texture when shredded. Savoy cabbage can also work well, offering a slightly more tender leaf. Avoid red cabbage as its color can bleed and make the fritters look less appealing, and its flavor can be a bit stronger.
Can I bake these fritters instead of frying them?
While frying yields the crispiest and most traditional result, you can bake them. To bake, preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Place the formed fritters on the sheet and lightly brush or spray the tops with oil. Bake for 15-20 minutes, then flip and bake for another 10-15 minutes, or until golden brown and cooked through. They will be less crispy than fried fritters but still delicious.
How can I make these fritters gluten-free?
To make these cabbage fritters gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. The cornstarch is already gluten-free, so no substitution is needed there. Ensure all other ingredients, especially any processed items like mayonnaise, are certified gluten-free to avoid cross-contamination.
Can I prepare the cabbage mixture ahead of time?
You can prepare the shredded and squeezed cabbage, along with the dry ingredients and minced garlic, a day in advance and store it in an airtight container in the refrigerator. However, it’s best to add the eggs and fresh dill just before you are ready to fry the fritters. This prevents the mixture from becoming too wet and ensures the freshest flavor for the herbs.