Difference between revisions of "Cabbage Fritters"

From Nearline Storage
Jump to navigation Jump to search
(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...")
 
m
 
(4 intermediate revisions by the same user not shown)
Line 1: Line 1:
 +
This recipe states that it yields about 6 fritters.
 +
 
==Ingredients==
 
==Ingredients==
 
{|
 
{|
−
|align=right|16
+
|align=right|750g
−
|oz shredded cabbage
+
|(26.45oz) cabbage
 
|-
 
|-
 
|align=right|2
 
|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|¼
−
|cloves garlic, minced
+
|bunch parsley
 
|-
 
|-
 
|align=right|1
 
|align=right|1
−
|tsp sea salt
+
|teaspoon thyme
 
|-
 
|-
−
|align=right|½
+
|align=right|1
−
|tsp black pepper, ground
+
|teaspoon salt
−
|-
 
−
|align=right|½
 
−
|tsp paprika or smoked paprika
 
 
|-
 
|-
 
|align=right|½
 
|align=right|½
−
|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==
 
==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 fingers 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.
−
# 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==
+
== Source==
 +
[https://www.thecookingfoodie.com/recipe/Cabbage-patties-Recipe The Cooking Foodie]
  
−
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.
+
__NOTOC__
−
 
+
[[Category:Food]]
−
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.
+
[[Category:Recipes]]
−
 
 
−
Cheese: grated feta, parmesan or cheddar are all great. I recommend about 1/2 to 3/4 cups.
 
−
 
−
==Nutrition==
 
−
Serving: 1 fritter<br />
 
−
Calories: 31.88 kcal<br />
 
−
Carbohydrates: 3.87g<br />
 
−
Protein: 1.59g<br />
 
−
Fat: 1.29g<br />
 
−
Potassium: 0.99mg<br />
 
−
Fiber: 0.9g<br />
 
−
Sugar: 1.19g<br />
 
−
Vitamin A: 1297IU<br />
 
−
Vitamin C: 10.88mg<br />
 
−
Calcium: 22.17mg<br />
 
−
 
 
−
== Source==
 

Latest revision as of 13:29, 5 February 2023

This recipe states that it yields about 6 fritters.

Ingredients

750g (26.45oz) cabbage
2 onions
2 eggs
⅓ cup (56g) semolina
2 garlic cloves
¼ bunch parsley
1 teaspoon thyme
1 teaspoon salt
½ teaspoon black pepper
Oil for frying

Directions

  1. Chop the cabbage. Cook in boiling water for 7-8 minutes, then drain completely.
  2. 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.
  3. 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.
  4. Heat oil in a large skillet over medium-high heat.
  5. 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

The Cooking Foodie

Retrieved from "https://wiki.daveking.com/index.php?title=Cabbage_Fritters&oldid=4666"