Ingredients
1 large carrot, grated
2 spring onions, finely chopped
4 cups cabbage, finely shredded
3 large eggs
1/2 cup all-purpose flour (or substitute with almond flour for a gluten-free option)
1/4 cup milk
1/2 teaspoon baking powder
Salt and pepper to taste
1 teaspoon garlic powder (optional)
1 teaspoon paprika (optional)
Olive oil or vegetable oil for frying
Instructions
Prepare the Vegetables:
In a large mixing bowl, combine the shredded cabbage, grated carrot, and spring onions. Toss them together to mix evenly.
Make the Batter:
In a separate bowl, whisk the eggs, milk, flour, baking powder, garlic powder, paprika, salt, and pepper until smooth. The batter should have a slightly thick consistency.
Combine the Ingredients:
Pour the egg mixture over the vegetables and stir until everything is well-coated. The mixture should hold together but still be slightly loose.
Form the Fritters:
Heat a skillet over medium heat and add a tablespoon of oil. Scoop out small portions of the cabbage mixture (about 2-3 tablespoons) and gently flatten them into patties with a spoon or spatula.
Fry the Fritters:
Fry each fritter for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking. You may need to add more oil between batches.
Drain and Serve:
Once fried, transfer the fritters to a plate lined with paper towels to drain excess oil. Serve them warm with your favorite dipping sauce, such as sour cream, yogurt dip, or a spicy mayonnaise.
Tips:
For extra flavor, try adding fresh herbs like parsley or dill to the mixture.
These fritters are best enjoyed fresh, but they can also be reheated in the oven to maintain their crispiness.
Enjoy.