Cabbage Fritters
These deliciously crispy cabbage fritters are golden and crunchy on the outside and soft and tender on the inside. They’re easy to make with just a handful of ingredients and are perfect as a snack, appetizer, or side dish. Each fritter is packed with cabbage, carrots, onion, and fresh dill, all held together with a lightly seasoned vegan egg and flour batter. They’re shallow-fried until beautifully crispy and best served hot with a tangy horseradish sauce that pairs perfectly with the savory fritters.
Makes 8-10 Fritters
Ingredients
3-4 cups (250g) very thinly sliced Green Cabbage 1 medium Carrot, shredded 1 small (160g) Onion, very thinly sliced 2 Green Onions, sliced 1 Tbsp (3g) chopped Dill Pepper to taste 3 Tbsp (45ml) High Heat Oil (like Avoca…
Cabbage Fritters
These deliciously crispy cabbage fritters are golden and crunchy on the outside and soft and tender on the inside. They’re easy to make with just a handful of ingredients and are perfect as a snack, appetizer, or side dish. Each fritter is packed with cabbage, carrots, onion, and fresh dill, all held together with a lightly seasoned vegan egg and flour batter. They’re shallow-fried until beautifully crispy and best served hot with a tangy horseradish sauce that pairs perfectly with the savory fritters.
Makes 8-10 Fritters
Ingredients
3-4 cups (250g) very thinly sliced Green Cabbage 1 medium Carrot, shredded 1 small (160g) Onion, very thinly sliced 2 Green Onions, sliced 1 Tbsp (3g) chopped Dill Pepper to taste 3 Tbsp (45ml) High Heat Oil (like Avocado) Flaky Salt for topping
Batter 3/4 cup (90g) Flour 9 Tbsp (133ml) Vegan Liquid Egg 2 Tbsp (20g) Cornstarch 1 tsp (5g) Garlic Powder 1/2 tsp Salt Pepper to taste
**Horseradish Sauce **1/2 cup (160g) Vegan Sour Cream 1/3 cup (60g) Vegan Mayo 2 Tbsp (30g) grated prepared Horseradish (or more to taste) 1 Tbsp (15ml) Lemon Juice 1 clove Garlic, crushed 1 tsp (2g) chopped Dill Salt & Pepper to taste
**Equipment **Thermometer Mandoline, Food Processor or Sharp Knife Box Grater
**Directions **
1.Make the sauce by combining the vegan sour cream, vegan mayo, crushed garlic, horseradish, dill, lemon juice, salt, and pepper. Mix well, cover, and refrigerate until ready to use.
2.Thinly slice the cabbage and onion using a mandoline, knife, or food processor. You should end up with very thin, medium length pieces. Add both to a large bowl.
3.Shred the carrot using a box grater and add it to the bowl along with the chopped dill, green onions, and pepper to taste. Mix until all the vegetables are well incorporated. Set aside.
4.Prepare the batter in a large bowl by mixing together the flour, cornstarch, garlic powder, salt, and pepper until well combined. Add the vegan liquid egg and mix until smooth. If the batter is very thick, add up to 1 tablespoon of water to thin it slightly.
5.Drain any excess water from the vegetable mixture, then add it to the batter. Gently mix until coated, being careful not to over mix.
6.Heat the oil in a large skillet to a depth of about ¼–½ inch and bring it to 350–375°F. Scoop out 2 generous tablespoons of the mixture and form it into a flat, round patty. Carefully add it to the hot oil and gently press with a spatula. Fry for about 3 minutes, or until golden brown, then flip and fry for another 2–3 minutes.
7.Remove the fritter from the oil and transfer it to a paper towel or paper bag lined baking sheet to absorb excess oil. Sprinkle lightly with flaky salt. Repeat with the remaining mixture making sure the oil has reached temperature again between fritters. Add more oil as needed if it gets low.
8.Serve hot with the horseradish sauce. If needed, keep the fritters warm on a baking sheet in a 275°F oven until ready to serve.
Devorah Bowen