Cabbage Fritters
Shredded cabbage and spring onion bound in a thin batter and fried until crisp, in the style of a savoury pancake.
Photograph credit: Cabbage fritters gorengan by Sakurai Midori · CC BY 3.0 · Wikimedia Commons
Cabbage Fritters, Step by Step
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Toss the cabbage with the salt and leave for 10 minutes. Squeeze out as much liquid as you can.
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Mix the cabbage, spring onions, flour, eggs, water and pepper to a thick batter.
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Heat 2 tbsp of the oil in a frying pan over a medium heat. Drop in 4 spoonfuls of the mix and press flat.
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Fry for 3 minutes on each side until golden and crisp. Repeat with the rest of the oil and batter. Serve with the soy sauce.
Tips for Making Cabbage Fritters
- Squeeze the salted cabbage firmly.
- Keep the batter just thick enough to coat the cabbage.
- Press the fritters flat so they cook through.
- Serve at once, while they are crisp.
Swaps and Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
What to Serve with Cabbage Fritters
- Soy sauce
- Sweet chilli sauce
- Steamed rice
- Sliced cucumber
Keeping and Reheating
Best eaten straight away. Reheat in a hot oven to crisp them again.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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