Savoy Cabbage Fritters super crispy and tasty. I always like to look for new recipes, especially with vegetables. Today I chose savoy cabbage which I turned in a few minutes into super crunchy and flavorful Savoy Cabbage Fritters. I fried them for a special result, but if you prefer you can also choose to bake them in the oven or cook them in an air fryer by making small mounds on a baking sheet. With savoy cabbage you absolutely can’t miss the recipe for Baked Savoy Cabbage with gorgonzola, walnuts and honey and the recipe for Savoy Cabbage Parmigiana. Batter-coated Savoy Cabbage Fritters are the starter (or side) you don’t expect: crispy on the outside, with the savoy cabbage becoming almost sweet on the inside thanks to the quick frying. Forget the usual boiled cabbage or the bland pan-cooked version! If you’re looking for a tasty way to get even the most skeptical (kids included!) to eat this vegetable, these battered fritters are the magic solution. Imagine tender strips of savoy cabbage wrapped in a light golden batter that crackles under your teeth, releasing all the typical winter flavor. They’re perfect for a rustic aperitivo or as finger food during a family dinner. They come together in no time and are so good you’ll keep eating them, just like cherries. Get the pan ready — today savoy cabbage gets dressed up and becomes… irresistible!
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 183.22 (Kcal)
- Carbohydrates 20.80 (g) of which sugars 1.33 (g)
- Proteins 3.73 (g)
- Fat 10.54 (g) of which saturated 2.01 (g)of which unsaturated 8.03 (g)
- Fibers 4.63 (g)
- Sodium 116.78 (mg)
Indicative values for a portion of 120 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 Savoy Cabbage in Batter
- 11 oz savoy cabbage
- 2/3 cup water (cold)
- 3.5 oz all-purpose flour
- 2 tbsp grated Parmesan cheese
- to taste salt
- 1 1/4 cup peanut oil (for frying)
How to prepare Savoy Cabbage Fritters
Cut the savoy cabbage leaves into thin strips, removing the central rib. Transfer them to a colander and wash under running water. Blanch the cabbage in a saucepan of lightly salted boiling water for 3 minutes. Drain and plunge into a bowl of very cold water with a few ice cubes. This will stop the cooking and keep the cabbage color bright.
Drain the cabbage and let it dry on a kitchen towel or paper towels. When dry, the batter will stick better to the cabbage strips. Prepare the batter: put the flour and grated Parmesan in a bowl. Add the very cold water in a steady stream, whisking. You should get a smooth and thick batter.
Dip the cabbage into the batter and toss so it is coated on all sides. Heat the seed oil in a small deep pan. Using tongs or a spoon, drop small portions of the cabbage into the hot oil. Let the fritters brown on all sides.
Lift them out with a slotted spoon and let them drain on paper towels. Salt them only just before serving. Adding salt too early draws out moisture and can make them soggy. Serve them very hot.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For an even crispier fritter you can replace the water with sparkling water or beer.
For a light and airy batter, use very cold fridge water. The temperature contrast with the hot oil will create bubbles that make the fritter puff up and become crispy.
For a gluten-free version you can replace the flour with rice flour.
Don’t miss the recipe for Quick Zucchini Fritters
Your questions
Can I skip the blanching step for the cabbage?
A quick blanch softens the cabbage strips slightly and gives a special result.
Can I bake them?
Yes, but the result will be less crispy. If you want something similar to frying but lighter, use an air fryer: spray well with oil and cook at 392°F until golden.
