Potato and Cabbage Fritters are a delicious and hearty dish that blends the mild flavors of potatoes and cabbage with savory seasonings and a crispy exterior. Perfect as a snack, side dish, or light meal, these fritters offer a satisfying crunch and a burst of flavor with every bite. The combination of vegetables and seasonings, wrapped in a golden brown crust, makes these fritters a versatile option that pairs well with a variety of dips or sauces. This recipe is not only easy to prepare but also a great way to use up everyday ingredients. Whether you’re serving them for breakfast, lunch, or dinner, these fritters are sure to become a favorite in your culinary repertoire.

Full Recipe:

Ingredients:

5 potatoes

Water (for boiling)
1 tablespoon salt
1 onion

Olive oil (for frying)
1 carrot
¼ cabbage

1 egg
Black pepper, to taste
Fresh parsley, chopped, to taste

1 cup all-purpose flour
10 grams baking powder (approximately 2 teaspoons)
2 tablespoons tomato paste

2 cloves garlic, minced
Additional salt and black pepper, to taste
½ cup all-purpose flour (for dusting)

Sunflower oil (for frying)

Step-by-Step Recipe:

Prepare the Potatoes:
- Clean and peel the potatoes, then cut them into small chunks. Place them in a large pot and cover with water. Add 1 tablespoon of salt to the water. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are soft and easily pierced with a fork, about 15-20 minutes.
Cook the Vegetables:
- While the potatoes are boiling, peel and finely chop the onion. Heat a tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes. Peel and grate the carrot, and add it to the pan. Cook for an additional 3-5 minutes until the carrot is slightly tender. Finely shred the cabbage and add it to the pan. Mix well, cover with a lid, and cook for another 5-7 minutes until the cabbage is tender. Remove from heat and set aside.

Mash the Potatoes:
- Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes until smooth. Allow them to cool slightly.
Combine Ingredients:
- Add the cooked onion, carrot, and cabbage mixture to the mashed potatoes. Mix well to combine. Beat the egg and add it to the mixture along with additional salt, black pepper, and chopped fresh parsley. Stir to incorporate.
Prepare the Batter:
- In a separate bowl, combine 1 cup of flour with 10 grams of baking powder, 2 tablespoons of tomato paste, and 2 minced garlic cloves. Season with additional salt and black pepper to taste. Mix until well combined. Add this mixture to the potato and vegetable blend and mix thoroughly.

Shape the Fritters:
- Dust a clean surface with ½ cup of flour. Divide the batter into 6 equal portions and shape each portion into a flat patty or fritter.
Fry the Fritters:
- Heat sunflower oil in a frying pan over medium heat. Fry the fritters in batches, cooking each side until golden brown and crispy, about 3-4 minutes per side. Be careful not to overcrowd the pan. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Serve:
- Serve the fritters warm. They can be enjoyed on their own or with a side of sour cream, yogurt, or your favorite dipping sauce.

Cooking Tips:

Potato Texture: Ensure that the potatoes are thoroughly mashed to avoid lumps in the batter. Lumps can make it difficult to form and cook the fritters evenly.
Frying Temperature: Maintain a medium heat while frying to ensure the fritters cook through without burning. Adjust the heat as needed to keep the oil at the right temperature.

Flour Adjustment: If the batter is too wet, add a little more flour. If it’s too dry, add a bit of water or additional tomato paste to achieve the right consistency.

Storage:

Refrigeration: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness.

Freezing: Fritters can be frozen for up to 2 months. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven or skillet.

Nutritional Facts (per fritter, approximate):

Calories: 180

Protein: 4g
Carbohydrates: 25g
Sugars: 4g

Fat: 7g
Saturated Fat: 1g
Sodium: 350mg

Fiber: 3g

FAQs:

Can I use sweet potatoes instead of regular potatoes?
- Yes, sweet potatoes can be used in place of regular potatoes for a slightly different flavor and added sweetness. The cooking time may be slightly shorter.
Can I bake these fritters instead of frying them?
- Yes, you can bake the fritters. Preheat the oven to 375°F (190°C) and place the fritters on a baking sheet lined with parchment paper. Brush with a little oil and bake for about 20 minutes, flipping halfway through.

Can I use other vegetables?
- Absolutely! Feel free to substitute or add other vegetables such as bell peppers, spinach, or mushrooms according to your taste.
What can I serve with these fritters?
- These fritters go well with a variety of sides, such as a fresh salad, steamed vegetables, or a simple yogurt dip.
How do I prevent the fritters from falling apart?
- Ensure that the batter has the right consistency by adding enough flour. If the fritters are too wet, they may fall apart while frying.

Conclusion:

Potato and Cabbage Fritters are an easy-to-make, versatile dish that can be enjoyed in many ways. With a combination of tender potatoes, savory vegetables, and a crispy exterior, these fritters are both satisfying and delicious. The recipe is simple enough for a weeknight meal yet tasty enough to impress at a gathering. The ability to customize the filling and adjust seasoning to your taste makes this dish adaptable for various preferences. Whether served as a snack, side dish, or main course, these fritters are sure to become a cherished recipe in your cooking arsenal. Enjoy the hearty, homemade goodness of Potato and Cabbage Fritters and make them a part of your regular meal rotation!