Crispy, tasty, and delicious potato and cabbage fritters. The recipe I want to share with you today features cabbage and potatoes. Two perfect ingredients to create crispy fritters, tasty and flavorful, ready in no time. I baked them, but you can cook them in an air fryer or in a pan with a bit of extra virgin olive oil. I simply grated both the potatoes and the cabbage, mixing them with grated Parmesan. Practically just 3 ingredients to prepare a delicious side dish that will convince everyone to enjoy this vegetable. Imagine how crispy and tasty they are. I also recommend trying the recipe for my Potato Nuggets crispy on the outside and soft inside. What do you think, have I convinced you to try them? Let’s run to the kitchen and prepare the Cabbage and Potato Fritters together.

AND DON’T MISS THESE RECIPES:

Difficulty: Very easy
Cost: Affordable
Preparation time: 15 Minutes
Portions: 6 people
Cooking methods: Oven, Air Frying
Cuisine: Italian
Seasonality: Fall, Winter

76.10 Kcal

calories per serving

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Energy 76.10 (Kcal)
Carbohydrates 9.81 (g) of which sugars 1.68 (g)
Proteins 3.02 (g)
Fat 3.13 (g) of which saturated 1.23 (g)of which unsaturated 0.54 (g)
Fibers 1.96 (g)
Sodium 104.63 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Potato and Cabbage

14 oz potatoes
14 oz cabbage
1/2 cup grated Parmesan
to taste extra virgin olive oil
to taste salt
1 pinch pepper

What You Need

Grater

How to Prepare Potato and Cabbage Fritters

Peel the potatoes and wash them. Clean the cabbage by removing the outer leaves. You need about half of it, wash the amount you need and let it drain well.
Use a large-holed grater to shred both the potatoes and cabbage into thin strips in a bowl.
Add a pinch of salt, a pinch of pepper, and the grated Parmesan. Mix the ingredients well.
Line a baking sheet with parchment paper. Using two spoons, place small mounds of the mixture on the sheet, slightly spaced apart. Flatten them well with the back of the spoon.
Prepare all in the same way until the mixture is finished. If your baking sheet is not very large, you will need two sheets. A drizzle of olive oil on top.
Cook the Potato with Cabbage in a preheated static oven at 392°F for 20-22 minutes.
See you tomorrow with a new recipe, hugs, Loredana