Cabbage is the best of vegetables, and these Crispy Cabbage Fritters will show you why.
Who can’t love something so versatile that’s available year round, affordable, and full of nutrients? Why is cabbage such a hard sell?
It makes me think of those movies where the studious girl takes off her glasses and puts on a dress and all of a sudden everyone realizes that – wow – she’s beautiful.
Well, cabbage is that girl. Except she doesn’t have to prove anything to anyone, and too bad for all the ones who can’t see how fabulous she is already because she’s too busy being awesome to play dress up and really – if you need glasses, wear them!
These are just veggies mixed in a chickpea batter and fried until they are crispy. Nothing fancy.
If people are surprised that they have cabbage in them, that just goes to show how misunderstood the vegetable is.
(Note: Ideally the cabbage should be finely chopped, but if you are at times 1) lazy and 2) working with a knife that is dull beyond belief, roughly chopped is okay, too.)
Chickpea flour (or besan) is available in some grocery stores, or you can find it most bulk food stores.
- 2 cups / 500 ml chickpea flour
- 1 teaspoon / 5 ml cumin
- 1 teaspoon / 5 ml chili powder
- 1/2 teaspoon / 2.5 ml chili flakes
- 1/2 teaspoon / 2.5 ml ginger
- 1/2 teaspoon / 2.5 ml coriander (optional)
- 1/2 teaspoon / 2.5 ml salt
- 1/2 teaspoon / 2.5 ml garlic powder
- 1/4 teaspoon / 1.25 ml ground pepper
- 1 cup / 250 ml water
- 1 medium onion, finely chopped (about 1 cup /250 ml)
- 1 medium potato, finely chopped (about 1 cup / 250 ml)
- 2 cups / 500 ml finely chopped cabbage
- Vegetable oil: enough to fill the bottom of a large saucepan 2 inches / 5 cm deep
In large bowl, stir together chickpea flour, cumin, chili powder, chili flakes, ginger, coriander, salt, garlic powder, ground pepper. Add water and mix until smooth.
Add onions, potato, and cabbage and stir until vegetables are coated with batter.
Heat oil in a large saucepan over medium-high heat. Add a small bit of the batter mix to the oil. When small bubbles begin to appear around the edges of the bit, the oil should be hot enough.
With a metal spoon, place spoonfuls of batter in the oil (use around 1 tablespoon / 15 ml) of batter. Don't overcrowd the pan. Let the fritters cook for 1-2 minutes, then turn over and cook on other side until golden brown. (If the batter sticks to the bottom of the pan, gently loosen with a metal spatula.)
Turn the heat down to medium and continue cooking the rest of the fritters. Keep cooked fritters warm in the oven. Place them on a wire rack on a cookie tray to keep them crisp. Sprinkle lightly with salt (optional) and serve.