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Cabbage Fritters (Gluten Free)

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Ingredients

Scale
  • 7 cups finely shredded cabbage (about 1 pound, half of a small head)
  • 1 cup shredded carrots (2 large carrots)
  • ¼ cup sliced scallions (2-3 scallions) 
  • 3 Tablespoons almond flour
  • 1 Tablespoon tapioca flour*
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 4 large pastured eggs, beaten
  • 3–4 Tablespoon ghee, olive oil, avocado oil or coconut oil for pan frying

Cilantro Lime Sauce

  • ½ cup grass fed yogurt
  • 1 Tablespoon mayo
  • ¼ cup cilantro leaves, finely chopped
  • 1 small clove garlic, minced or grated
  • Zest of 1 lime
  • 1 Tablespoon lime juice
  • ¼ teaspoon sea salt.

Instructions

  1. Make the Cilantro Lime Dip (if using) – Put all ingredient into a food processor. Process until smooth. Store in the refrigerator while you prepare the cabbage fritters. The sauce is optional but recommended.
  2. Shred your cabbage with a mandoline slicer (see notes above). Use a box grater to shred the carrots. Cut the scallions. Put everything into a large bowl.
  3. Add the almond flour, tapioca flour, salt and spices. Mix to combine evenly.
  4. Lightly beat the eggs in a small bowl. Add to the cabbage mixture toss gently to combine and coat everything with egg. Be gentle so you don’t draw too much water from the cabbage.
  5. Heat a large saute pan for about 2 minutes on medium high heat. Add  2 tablespoons of ghee. You want the oil to be hot but not smoking, so the fritters can fry evenly and become golden and crispy.
  6. Use a 1/8 cup measuring cup* or 2 Tablespoon cookie scoop to scoop out the cabbage mixture. Firmly pack the mixture. Drop into the pan and use a spatula or your fingers to press down and flatten into a small patty about 1/4 “ thick. Don’t overcrowd the pan.
  7. Turn down the heat to medium low and pan-fry 3-4 minutes until you see the edges beginning to brown and the bottom is golden brown and crispy. Flip them over and cook on the other side for 3 minutes. Transfer to a platter.
  8. Repeat with the remaining fritter mixture, adding more oil/ghee as needed. When scooping up the batter keep mixing in the egg that may fall to the bottom of the bowl to evenly coat the vegetables.
  9. Serve warm or at room temperature with Cilantro Lime Sauce or a dollop of yogurt or sour cream

Equipment

Notes

If you don’t have tapioca flour you can use 4 tablespoons almond flour.

If you don’t have a 1/8 cup measure or scoop use a heaping tablespoon. 

Find it online: https://eatwellenjoylife.com/cabbage-fritters-gluten-free/