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Introduction
Looking for a quick, nutritious, and irresistibly crispy snack that the whole family will love? These cabbage and egg fritters are just what you need. Packed with vegetables, protein, and flavor, they make for an excellent breakfast, lunchbox addition, or light evening snack. With minimal ingredients and simple steps, this recipe is perfect even for beginner cooks. Best of all? They're customizable and can be made ahead for busy days!
Ingredients:
2 cups finely shredded green cabbage
2 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup all-purpose flour (or chickpea flour for gluten-free option)
1/4 teaspoon turmeric powder
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste
2 tablespoons chopped fresh herbs (like parsley or coriander)
2–3 tablespoons oil for frying
Directions:
Prep the cabbage: Place the shredded cabbage in a large bowl. Sprinkle a small amount of salt over it and let it sit for 10 minutes. Then squeeze out the excess moisture.
Mix the batter: In a mixing bowl, combine the cabbage, eggs, chopped onion, garlic, flour, turmeric, chili flakes, salt, pepper, and herbs. Mix until well combined. The batter should be thick enough to hold shape.
Heat the pan: In a non-stick skillet or frying pan, heat 2 tablespoons of oil over medium heat.
Cook the fritters: Scoop 2–3 tablespoons of the mixture per fritter into the hot pan. Flatten gently with a spatula and fry for 2–3 minutes per side or until golden brown and crispy.
Drain and serve: Place cooked fritters on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce or chutney.
Serving and Storage Tips:
Serving: These fritters taste best fresh and hot, served with a side of yogurt dip, sour cream, or spicy ketchup. Add a fresh salad for a complete light meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to retain crispiness. Avoid microwaving if you want to keep them crispy.
Variations:
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