1cabbagepointed or white cabbage, finely shredded, approx. 14 oz / 400 g
½cupall-purpose/plain flour60g
2large eggs
½cupmilk120ml
½cupgrated cheddar cheese 50g
2garlic clovesminced
½teaspooneach salt and pepperor to taste
2tablespoonsoilfor frying, more if needed
Instructions
Finely shred the cabbage, discarding the hard core, and set it aside. I use a mandoline, but you can use a knife if you don't have one.
In a large bowl, whisk together the flour, eggs, and milk.
Stir the cheese, garlic, salt and pepper into the batter. Then, fold in the shredded cabbage until everything is well combined.
Heat 1-2 tablespoon of oil in a large skillet over medium heat. Once hot, drop spoonfuls of the cabbage mixture into the pan and gently flatten them with the back of the spoon to form small fritters.
Cook each cabbage fritter for about 3-4 minutes on each side until they are golden brown and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
Notes
Recipe Tips
Finely Shred the Cabbage: This helps the cabbage cook quickly and blend well with the batter.
Flatten Gently: After dropping spoonfuls of the mixture into the pan, gently press them down to ensure even cooking.
Don’t Overcrowd the Pan: Leave space around each fritter so they cook evenly and get crispy.
Adjust Cooking Time: Depending on the size of your fritters, you may need to cook slightly longer.
Crispier Edges: For a crispier result, add a touch more oil to the pan.