Here’s a tasty recipe for Cabbage Fritters topped with salsa and cheese — a delicious combination of crunchy, savory fritters with a fresh, zesty topping!
Cabbage Fritters with Salsa and Cheese
Ingredients:
For the Cabbage Fritters:
- 2 cups cabbage, finely shredded
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal (optional, for extra crunch)
- 1/4 cup grated cheese (cheddar, mozzarella, or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp ground cumin (optional)
- 1/2 tsp paprika (optional)
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro or parsley (optional)
- Vegetable oil for frying
For the Salsa:
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup red onion, finely chopped
- 1 small jalapeño or chili, deseeded and finely chopped (optional, for spice)
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh cilantro
- Salt and pepper to taste
For Topping:
- 1/2 cup shredded cheese (cheddar, mozzarella, or any cheese you prefer)
- Sour cream or Greek yogurt (optional, for extra creaminess)
Instructions:
1. Prepare the Salsa:
- In a small bowl, combine the diced tomatoes, red onion, jalapeño (if using), lime juice, and cilantro. Season with salt and pepper to taste. Mix well and set aside to allow the flavors to meld.
2. Make the Cabbage Fritters:
- Shred the Cabbage: Finely shred the cabbage using a knife, grater, or food processor. After shredding, use your hands to squeeze out any excess moisture from the cabbage to help the fritters hold together better.
- Combine Ingredients: In a large bowl, combine the shredded cabbage, flour, cornmeal (if using), grated cheese, chopped onion, minced garlic, eggs, baking powder, cumin, paprika, cilantro, salt, and pepper. Mix everything together until the batter is thick and holds its shape. If the batter seems too wet, you can add a little more flour until it reaches a consistency you can spoon into the pan.
3. Fry the Fritters:
- Heat about 2 tbsp of oil in a large frying pan or skillet over medium heat.
- Once the oil is hot, spoon dollops of the fritter batter into the pan, flattening them slightly with the back of the spoon to form small, round fritters (about 2-3 inches in diameter).
- Fry the fritters for about 3-4 minutes per side, or until they are golden brown and crispy. Be sure not to overcrowd the pan; you may need to do this in batches.
- Remove the fritters from the pan and place them on a paper towel-lined plate to drain any excess oil.
4. Assemble the Dish:
- Top each cabbage fritter with a spoonful of the fresh salsa.
- Sprinkle shredded cheese over the salsa-topped fritters, and if you like, you can pop them under a broiler for a minute or two to melt the cheese (optional).
- Optionally, serve with a dollop of sour cream or Greek yogurt on top.
Tips:
- Cheese Options: Feel free to use different cheeses based on your preference — sharp cheddar, feta, mozzarella, or even pepper jack for a little heat!
- Vegetarian Option: This recipe is already vegetarian, but you can easily make it vegan by substituting the eggs with a flax egg or a mixture of water and chickpea flour (about 1 tbsp chickpea flour + 3 tbsp water for 1 egg).
- Spice it up: If you like a spicier kick, add a bit of hot sauce or more jalapeños to the salsa or the fritter mix.
- Make Ahead: You can prepare the fritters ahead of time and store them in the fridge. Just reheat them in a warm pan or under the broiler before topping with salsa and cheese.
These cabbage fritters are a fun, flavorful dish that’s perfect as a snack, appetizer, or even a light meal. Enjoy!
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