Crispy Vegetable Fritters
Golden fried fritters packed with shredded cabbage and carrots, seasoned simply and served with a cool herbed yogurt dip. Crispy, easy, and perfect for snacking.
Equipment
- 1 Large mixing bowl
- 1 | Skillet | for frying
- 1 | Tongs or spatula |
- 1 | Paper towels | for draining
Ingredients
- 2 | cups | shredded cabbage |
- 1 | cup | shredded carrots |
- 1 | | small onion | diced
- 2 | cloves | garlic | minced
- 2 | | large eggs |
- 0.5 | cup | all-purpose flour |
- 0.5 | tsp | paprika |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- | | oil | for frying
- 0.5 | cup | yogurt or sour cream |
- 1 | tbsp | fresh herbs | chopped
Instructions
- Blanch shredded cabbage for 1 minute, drain, and squeeze dry.
- Sauté diced onion until soft, then add minced garlic.
- Whisk eggs, flour, paprika, salt, and pepper into a smooth batter.
- Stir in cabbage, carrots, and onion-garlic mixture.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of batter into the oil and flatten slightly.
- Fry 2–3 minutes per side until deep golden and crisp.
- Drain on paper towels and serve with herbed yogurt dip.
Notes
Store leftovers in the fridge up to 2 days.
Reheat in a skillet or air fryer to restore crispness.
Squeeze cabbage thoroughly to keep fritters from getting soggy.
Chickpea flour works as a gluten-free substitute.
Reheat in a skillet or air fryer to restore crispness.
Squeeze cabbage thoroughly to keep fritters from getting soggy.
Chickpea flour works as a gluten-free substitute.