INSTRUCTION:
Step 1: Prep the Vegetables
- Wash and shred cabbage finely.
- Grate carrot and zucchini (or potato).
- Squeeze out excess moisture from zucchini/potato using a clean towel.
- Place all vegetables in a mixing bowl.
Step 2: Mix the Batter
- Crack eggs into the bowl.
- Add salt, pepper, herbs, and optional spices.
- Mix thoroughly with a fork or spoon until vegetables are coated.
- If mixture feels too wet, add a tablespoon of rice or chickpea flour to help bind.
Step 3: Shape the Fritters
- Heat a non-stick skillet or griddle over medium heat.
- Add a small amount of oil and swirl to coat.
- Scoop spoonfuls of mixture and flatten gently into rounds.
- Cook 3–4 minutes per side until golden brown and firm.
- Flip carefully and cook the other side.
Step 4: Serve Hot
- Transfer to a plate lined with paper towel to absorb excess oil.
- Serve immediately with yogurt, chutney, or dipping sauce.
- Garnish with fresh herbs or a sprinkle of chili flakes.
SERVINGS:
Makes 8–10 fritters
Serving size: 2–3 fritters per person
Serves 3–4 people
NOTE:
Use fresh cabbage for best texture. If using potato, always squeeze out moisture to avoid soggy fritters. You can bake these fritters at 200°C (390°F) for 20 minutes, flipping halfway, for a lower-fat version. For extra crispiness, use a cast iron skillet and let the fritters cook undisturbed before flipping.
Store leftovers in the fridge for up to 2 days. Reheat in a skillet or air fryer to restore crispness. Avoid microwaving, as it softens the texture.
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