Cabbage Fritters - Revision history

Dlk at 13:29, 5 February 2023

2023-02-05T13:29:10Z

Dlk at 16:22, 3 February 2023

2023-02-03T16:22:05Z

Dlk at 16:18, 3 February 2023

2023-02-03T16:18:24Z

Dlk at 16:16, 3 February 2023

2023-02-03T16:16:54Z

Dlk at 16:15, 3 February 2023

2023-02-03T16:15:42Z

Dlk: Created page with "==Ingredients== {| |align=right|16 |oz shredded cabbage |- |align=right|2 |medium-to-small carrots, grated |- |align=right|2-3 |scallions or 1 regular onion |- |align=right|3..."

2023-02-03T16:10:45Z

Created page with "==Ingredients== {| |align=right|16 |oz shredded cabbage |- |align=right|2 |medium-to-small carrots, grated |- |align=right|2-3 |scallions or 1 regular onion |- |align=right|3..."

New page

==Ingredients==
{|
|align=right|16
|oz shredded cabbage
|-
|align=right|2
|medium-to-small carrots, grated
|-
|align=right|2-3
|scallions or 1 regular onion
|-
|align=right|3
|large eggs
|-
|align=right|4-5
|tbsp flour
|-
|align=right|2
|cloves garlic, minced
|-
|align=right|1
|tsp sea salt
|-
|align=right|½
|tsp black pepper, ground
|-
|align=right|½
|tsp paprika or smoked paprika
|-
|align=right|½
|tsp coriander, ground (optional)
|-
|align=right|3-4
|tbsp fat for frying, ghee or oil of your choice
|}
==Directions==
# Shred the cabbage with a mandoline slicer. 16 oz is about 7 packed cups, about ⅓ of a medium head of cabbage.
# Thinly slice 2-3 scallions (or 1 regular onion)
# Grate the carrots with a box grater.
# Mince the garlic or use the fingers side of a box grater.
# In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands. Don’t use force while mixing, you don’t want to draw too much water from the cabbage. '''Note:''' The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried.
# Heat a non-stick skillet on medium-low heat for 3 minutes or so.
# Add fat for frying, and let it heat for 1 minute.
# Form a ball in your hands and place it in the heated skillet. Press down with a spatula or your hand to flatten. The thinner the better it will cook inside.
# Fry for 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more fat as needed. Serve warm or cold.

==Notes==

TIP: While frying the cabbage fritters you may notice some liquid accumulating at the bottom of the bowl. That is the egg, flour and some cabbage juice mixed together. Don’t discard that slurry liquid. That actually acts as a binding agent. Before you scoop a new batch try to gently incorporate the liquid back into the mixture and quickly place the cabbage “ball” into the skillet before it drips. The quicker you finish the “batter” the better. Use two skillets if necessary.

Flour: use any you like. Gluten-free flours also work. As grain-free flours, you can use cassava, arrowroot, or almond flour. Use one type or a mix of two or more. The finer (starchier) the better.

Cheese: grated feta, parmesan or cheddar are all great. I recommend about 1/2 to 3/4 cups.

==Nutrition==
Serving: 1 fritter 
Calories: 31.88 kcal 
Carbohydrates: 3.87g 
Protein: 1.59g 
Fat: 1.29g 
Potassium: 0.99mg 
Fiber: 0.9g 
Sugar: 1.19g 
Vitamin A: 1297IU 
Vitamin C: 10.88mg 
Calcium: 22.17mg 

== Source==

← Older revision		Revision as of 16:15, 3 February 2023
Line 67:		Line 67:

	== Source==		== Source==
		+	[https://healthytasteoflife.com/cabbage-fritters-fried-or-baked/ HealthyTasteOfLife.com]
		+
		+	__NOTOC__
		+	[[Category:Food]]
		+	[[Category:Recipes]]

@@ Line 1: / Line 1: @@
-This recipe states that it yields about 17 fritters.
+This recipe states that it yields about 6 fritters.
 ==Ingredients==
 {|
-|align=right|16
+|align=right|750g
-|oz shredded cabbage
+|(26.45oz) cabbage
 |-
 |align=right|2
-|medium-to-small carrots, grated
+|onions
 |-
-|align=right|2-3
+|align=right|2
-|scallions or 1 regular onion
+|eggs
 |-
-|align=right|3
+|align=right|⅓
-|large eggs
+|cup (56g) semolina
 |-
-|align=right|4-5
+|align=right|2
-|tbsp flour
+|garlic cloves
 |-
-|align=right|2
+|align=right|&frac14;
-|cloves garlic, minced
+|bunch parsley
 |-
 |align=right|1
-|tsp sea salt
+|teaspoon thyme
 |-
-|align=right|&frac12;
+|align=right|1
-|tsp black pepper, ground
+|teaspoon salt
 |-
 |align=right|&frac12;
-|tsp coriander, ground (optional)
+|teaspoon black pepper
 |-
-|align=right|3-4
+|align=right|
-|tbsp fat for frying, ghee or oil of your choice
+|Oil for frying
 |}
 ==Directions==
-# Shred the cabbage with a mandoline slicer.  16 oz is about 7 packed cups, about ⅓ of a medium head of cabbage.
+# Chop the cabbage. Cook in boiling water for 7-8 minutes, then drain completely.
-# Thinly slice 2-3 scallions (or 1 regular onion)
+# Chop the onions and crush the garlic cloves. Saute the onions in oil for a few minutes over medium-low heat then add the crushed garlic. Continue to cook until the onions become golden.
-# Grate the carrots with a box grater.
+# Place cooked and drained cabbage in a large bowl. Mix in the cooked onions and the rest of the ingredients.  Add more semolina to thicken, if needed. Set aside for 10 minutes.
-# Mince the garlic or use the finer side of a box grater.
+# Heat oil in a large skillet over medium-high heat.
-# In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands.<br />Don’t use force while mixing, you don’t want to draw too much water from the cabbage.<br />'''Note:''' The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried.
+# Shape patties from the cabbage mixture and fry for 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain.
 == Source==
-[https://healthytasteoflife.com/cabbage-fritters-fried-or-baked/ HealthyTasteOfLife.com]
+[https://www.thecookingfoodie.com/recipe/Cabbage-patties-Recipe The Cooking Foodie]
 __NOTOC__
 [[Category:Food]]
 [[Category:Recipes]]

@@ Line 1: / Line 1: @@
 ==Ingredients==
 {|
@@ Line 46: / Line 48: @@
 TIP: While frying the cabbage fritters you may notice some liquid accumulating at the bottom of the bowl. That is the egg, flour and some cabbage juice mixed together. Don’t discard that slurry liquid. That actually acts as a binding agent. Before you scoop a new batch try to gently incorporate the liquid back into the mixture and quickly place the cabbage “ball” into the skillet before it drips. The quicker you finish the “batter” the better. Use two skillets if necessary.
-−
 ==Nutrition==
 Serving: 1 fritter<br />

@@ Line 44: / Line 44: @@
 # Form a ball in your hands and place it in the heated skillet. Press down with a spatula or your hand to flatten. The thinner the better it will cook inside.
 # Fry for 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more fat as needed. Serve warm or cold.
 TIP: While frying the cabbage fritters you may notice some liquid accumulating at the bottom of the bowl. That is the egg, flour and some cabbage juice mixed together. Don’t discard that slurry liquid. That actually acts as a binding agent. Before you scoop a new batch try to gently incorporate the liquid back into the mixture and quickly place the cabbage “ball” into the skillet before it drips. The quicker you finish the “batter” the better. Use two skillets if necessary.
 ==Nutrition==