Cabbage Fritters Recipe – Crispy Indian Snacks with Potato & Ginger

Last Updated on 4 months by Neha Deshmukh

Cabbage Fritters Recipe – Crispy Indian Snacks with Potato & Ginger

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And let me tell you, these cabbage fritters are it! They’re crispy, flavorful, and surprisingly easy to make. I first stumbled upon a version of these at a local street food stall, and I’ve been perfecting my own recipe ever since. They’re a total crowd-pleaser, and honestly, disappear way too quickly!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re a delightful blend of textures – tender cabbage, fluffy potato, and a wonderfully crispy exterior. Plus, they’re packed with flavor thanks to the ginger and paprika. They’re perfect as an evening tea-time snack, a starter for a meal, or even a fun party appetizer. And the best part? They come together in under 40 minutes!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cabbage fritters:

• 4 cups finely shredded cabbage
• 1 cup boiled and mashed potato
• 1 tsp paprika
• 1 tsp grated ginger
• 0.25 cup gram flour (chickpea flour) – about 45g
• 1 tbsp cornflour – about 8g
• Salt to taste
• Vegetable oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting the right texture is key, and a few things make all the difference.

• Cabbage: Finely shredded is the way to go. You want it to cook through quickly and bind well.
• Gram Flour (Besan): This is essential! It acts as the binding agent, giving the fritters their structure. It’s a staple in Indian cooking, and adds a lovely nutty flavor.
• Potato: Make sure your potatoes are nicely mashed – no lumps! This helps create a soft interior.
• Spice Levels: Paprika gives a gentle warmth, but feel free to adjust! Some regions in India love a spicier kick – a pinch of chili powder or a finely chopped green chili would be fantastic. My grandma always added a tiny bit of asafoetida (hing) for extra flavour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blanch the shredded cabbage in boiling water for about 5 minutes. You want it tender-crisp – not mushy!
2. Drain the cabbage immediately and rinse under cold water to stop the cooking process. Then, squeeze out all the excess moisture using a clean kitchen towel. Seriously, get it as dry as possible – this is crucial for crispy fritters.
3. In a large bowl, combine the blanched cabbage, mashed potato, paprika, grated ginger, gram flour, cornflour, and salt.
4. Now, start mixing! Add water, one tablespoon (about 15ml) at a time, until the mixture forms a sticky dough. Don’t add too much water at once, you can always add more if needed.
5. Shape the mixture into 1-inch diameter balls. They don’t have to be perfect – rustic is charming!
6. Heat vegetable oil in a deep pan over medium heat. Carefully drop the fritters into the hot oil, being careful not to overcrowd the pan.
7. Fry for about 5-7 minutes, or until they’re golden brown and crispy.
8. Remove the fritters with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t skip squeezing the cabbage! I can’t stress this enough. Excess moisture = soggy fritters.
• Oil Temperature: Medium heat is key. Too hot, and they’ll burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• Batch Fry: Frying in batches prevents the oil temperature from dropping too much.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: Cornflour is naturally gluten-free, and so is gram flour. You’re good to go!
• Spice Level Adjustments: Add a pinch of cayenne pepper, a finely chopped green chili, or a dash of your favorite hot sauce for extra heat.
• Street Food Style Variation: My friend, Priya, adds a sprinkle of chaat masala to the fritters after frying for that authentic street food flavour. It’s amazing!

Serving Suggestions

Serve these cabbage fritters hot, hot, hot! They’re fantastic with:

• Spicy ketchup
• Mint-coriander chutney
• Tamarind chutney
• A dollop of plain yogurt (especially cooling if you’ve added chili!)

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What is the best way to shred cabbage for fritters? A sharp knife works great, or you can use a food processor with a shredding attachment. Just make sure the shreds are fine and even.
• Can I make these fritters ahead of time? You can prepare the mixture ahead of time and store it in the fridge for a few hours. Fry them just before serving for the best results.
• What is a good dipping sauce to serve with cabbage fritters? Mint-coriander chutney is a classic pairing, but spicy ketchup or tamarind chutney are also delicious.
• Can I bake these fritters instead of frying? While frying gives the best texture, you can bake them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!
• How do I prevent the fritters from falling apart while frying? Make sure the mixture is well-combined and has enough gram flour to bind it. Also, don’t overcrowd the pan, and maintain a consistent oil temperature.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!