Cabbage Fritters

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.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 144kcal

Author Charla

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.

Nutrition