If you love pancakes and wish there were more varieties of them that went with savoury mains… You’re in luck! These ‘classic’-looking fritters conceal a ton of nutritious cabbage, and they can be flavoured and augmented to complement just about anything!
Deceptively simple in appearance, packed with veggie
goodness just under it’s lightly crispy crust…
The originator of this recipe says, right off the top of her post that this one has classic roots. But this version is super-simpilified to the point that it can be considered something new – especially to non-Scandanavian cooks…
Stripped-down simple
The basic recipe couldn’t simpler. But you should just consider that a starting place for customiza-tion. You can, in fact, make this crunchy, tasty fritter the perfect complement to any dish ‘tradition-ally served with’ potato pancakes, latkes or roti.
Al you need is:
- 1 cup of flour,
- 2 eggs (separated),
- 175 ml of milk,
- 1 onion (finely chopped or very thinly slivered)
- ¼ teaspoon of baking powder,
- 2 cups of white cabbage (finely chopped or very thinly slivered),
- salt and pepper to taste, and
- oil for frying.
Prep tips and twists
Simmer the cabbage in salted water until it softens. Then drain it thoroughly and allow to cool. Add salt and pepper to taste.
Do not pre-cook the onion an any way.
Mix up the batter the usual way, dry-whisking the flour and baking powder together. Then…
Mix the egg yolks and the milk and add to the dry ingredients.
Add the cabbage and onion to the batter and mix to thoroughly and evenly coat all the veggie bits.
Whisk-up the egg whites in a clean glass or stainless steel bowl until stiff. Fold into the other in-gredients gently so they don’t lose their air. The folded whites’ main role is to help the fritters become, and stay fluffy.
Portion your completed batter as usual and fry the fritters normally – Not too long! Remember, the cabbage is already cooked…
Serve hot, with sour cream, yogurt sauce or whatever complements the main you’re pairing them with.
My take
Recipe author Marcin Michałowski summs up: “Crispy crust, soft inside, and the aroma of fresh cabbage – all this awaits you in these exceptional fritters. Preparing them is extremely simple, and the final result will certainly delight everyone, even the pickiest gourmets.”
I say, go to it and play around with the flavours – to complement, augment or just subtly enhance the main you’re featuring. Flavour starts with ‘F’ – and it’s no coincidence, that’s also the first letter of ‘fun’!
~ Maggie J.