Learn how to make some cabbage fritters, these breakfast fritters are savoury, crispy and delicious. They are made from white cabbage, cho cho, carrot, herbs, spices, gluten free flour and eggs to optimise the protein.
For those of you who have been following my blog from the early stages, in other words, when it was in its infancy then you will know that fritters hold a special place in my heart.
I already have a collection of Caribbean style fritters on my website that many of you have on rotation and this one is a new addition with a slight twist to it.
Now if you're from the Caribbean and/or grew up in a Caribbean household then you will already be familar with these little bite size treats.
However these fritters are a little different, rather than using water, the recipe calls for eggs instead.
I know what you're thinking, this isn't the traditional way of making fritters and it isn't but sometimes its nice to step outside of the box and be versatile.
Jump to:
The use of eggs optimises the protein intake and really compliement the cabbage along with the rest of the vegetables beautifully.
Regardless of whether its water or egg used to make the batter the results are still the same.
White cabbage that is loaded with goodness that is lightly steamed along with grated cho cho, carrots mixed with gluten free flour, nutritional yeast with a medley of herbs and spices.
Fritters that are lightly fried to perfection and are crispy and golden in colour with a vegetable loaded twist.
Reasons to make this recipe
- Perfect for anyone who loves fritters
- Great if you are looking for a Caribbean recipe with a twist to it
- A great way to use up some leftover cabbage
- This is a good way to add in some protein by using eggs
- Serve for breakfast, as a snack or to balance a light meal
- They are very easy to make and portable
Ingredients you will need
- Cabbage - This is the star of the show, lightly steamed white cabbage is used to add texture.
- Cho Cho/carrot - Both cho cho (known as christophine) and carrot are also included in the recipe to add texture to the fritters.
- Onion/garlic - They are a wonderful base for the recipe.
- Olive oil - Only a small amount is used to fry the fritters.
- Eggs - Act as a binding agent, to hold all of the ingredients together.
- Gluten free flour/tapioca starch - Both gluten free flour and starch are important for structure. The tapioca starch helps to achieve that crispy texture.
- Nutritional yeast - This gives the fritters a slight taste in cheese (albeit vegan friendly) without actually having to use cheese.
- Chilli flakes - This gives the fritters a slight spicy kick.
- Onion/garlic granules - I prefer to use granules however you can use the powdered variation instead.
- Chives/thyme/parsley - These are the herbs of my choice.
- Black pepper/pink salt - To enhance the taste of the fritters.
The steps
- Fill a large saucepan by ¼ and then insert the steaming basket.
- Carefully place the cabbage in the basket and put the lid on.
- Bring the water to the boil then reduce the heat to medium-low.
- Steam the cabbage until it is tender, it is very important not to make it mushy or very soft. It should take several minutes so keep a watchful eye on the texture and use a fork to determine the readiness.
- Once steamed, remove the saucepan from the stove and leave the cabbage to cool then transfer into a large bowl.
- Meanwhile, place the cho cho and carrot in a cheese cloth or a cloth and squeeze out all the excess moisture.
- Once the mositure has been drawn from the vegetables place in the bowl with the cabbage and set aside.
- Add the onion, garlic, nutritional yeast, thyme, parsley, chives, onion granules, garlic granules, chilli flakes, black pepper, pink salt, gluten free flour and tapioca starch in the same bowl as the vegetables and mix everything together.
- Stir the eggs in with the dry ingredients to form a batter (it shouldn't be runny).
- Heat a large non stick frying pan or skillet on medium heat with olive oil.
- Spoon some of the batter into the pan, being careful not to overcrowd the pan.
- Fry each side of the fritter until golden brown (this should take few minutes).
- Once the fritter has cooked, remove from the pan and place them on kitchen towel to absorb any excess oil.
- Repeat the above 4 steps.
Notes and tips
- Don't spoon too much of the batter into the frying pan as it will overlap and overcrowd.
- Don't pile too much of the batter when making the fritter as it won't crisp very well.
- If you can't get hold of any white cabbage then you can use purple cabbage instead.
- Don't use leafy cabbage such as Savoy or Bok Choy as this type of cabbage won't hold up very well and will wilt.
- I highly recommend using a non stick frying pan.
- Keep the heat at low-medium heat, don't be tempted to increase the heat as this will simply burn the outside before the inside cooks.
- You should be able to make around 9-10 fritters in total.
More fritters recipes
- Plantain Fritters
- Pumpkin Fritters
- Jamaican Saltfish Fritters
- Chayote Fritters
- Prawn Fritters
- Banana Fritters
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Cabbage Fritters
Ingredients
- 6 cups cabbage shredded
- 1 cho cho grated
- 1 large carrot grated
- ½ small onion chopped
- 4 garlic cloves minced
- ¼ cup nutritional yeast
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 tablespoon chives
- 2 teaspoon onion granules
- 2 teaspoon garlic granules
- 1 teaspoon chilli flakes
- 1 teaspoon black pepper
- 1½ teaspoon pink salt
- ½ cup gluten free flour
- ¼ cup tapioca starch
- 2 large eggs beaten
Instructions
- Fill a large saucepan by ¼ and then insert the steaming basket.
- Carefully place the cabbage in the basket and put the lid on.
- Bring the water to the boil then reduce the heat to medium-low.
- Steam the cabbage until it is tender, it is very important not to make it mushy or very soft. It should take several minutes so keep a watchful eye on the texture and use a fork to determine the readiness.
- Once steamed, remove the saucepan from the stove and leave the cabbage to cool then transfer into a large bowl.
- Meanwhile, place the cho cho and carrot in a cheese cloth or a cloth and squeeze out all the excess moisture.
- Once the mositure has been drawn from the vegetables place in the bowl with the cabbage and set aside.
- Add the onion, garlic nutritional yeast, thyme, parsley, chives, onion granules, garlic granules, chilli flakes, black pepper, pink salt, gluten free flour and tapioca starch in the same bowl as the vegetables and mix everything together.
- Stir the eggs in with the dry ingredients to form a batter (it shouldn't be runny).
- Heat a large non stick frying pan or skillet on medium heat with olive oil.
- Spoon some of the batter into the pan, being careful not to overcrowd the pan.
- Fry each side of the fritter until golden brown (this should take few minutes).
- Once the fritter has cooked, remove from the pan and place them on kitchen towel to absorb any excess oil.
- Repeat the above 4 steps.
Notes
- Don't spoon too much of the batter into the frying pan as it will overlap and overcrowd.
- Don't pile too much of the batter when making the fritter as it won't crisp very well.
- If you can't get hold of any white cabbage then you can use purple cabbage instead.
- Don't use leafy cabbage such as Savoy or Bok Choy as this type of cabbage won't hold up very well and will wilt.
- I highly recommend using a non stick frying pan.
- Keep the heat at low-medium heat, don't be tempted to increase the heat as this will simply burn the outside before the inside cooks.
- You should be able to make around 9-10 fritters in total.
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