Ingredients
Method
- Shred the cabbage into very thin ribbons and sprinkle with a pinch of salt. Let it sit for ten minutes to draw out moisture, then squeeze the cabbage firmly to remove excess water. This professional trick ensures the fritters stay crispy rather than becoming soggy in the pan.
- In a large bowl, combine the squeezed cabbage with the diced onion and fresh parsley. Add the beaten eggs and stir until every piece of vegetable is well coated. The eggs act as the primary glue that holds the fritter together during frying.
- Fold in the flour, Parmesan cheese, garlic powder, salt, and pepper. Use a sturdy spoon to mix until a thick, pasty batter forms. The flour should disappear into the eggs to create a consistent texture that keeps the patties solid.
- Heat the vegetable oil in a large skillet over medium heat. Test the temperature by dropping a small bit of batter into the oil; it should bubble and sizzle immediately. Using a heavy-bottomed pan like cast iron helps maintain even heat.
- Scoop the batter into the hot oil and flatten each mound into a half-inchdisc. Fry for three to four minutes per side until they reach a deep golden-brown color. Avoid over crowding the pan to ensure the oil temperature stays high enough for a crunch.
- Move the finished fritters to a plate lined with paper towels to drain any extra grease. Let them rest for a minute to allow the internal temperature to settle, then serve warm with your choice of dip.
Notes
The biggest mistake is not squeezing the water out of the cabbage. If you skip that step, the batter will become liquid in the pan and the fritters will be mushy.
Another issue is flipping them too early. Wait until the bottom is solid and brown before you try to move them. If you flip too soon, the fritter will likely break apart in the oil.