Crispy Cabbage And Carrot Fritters Playful Cooking

Spices: The combination of Nigella seed and fennel seeds makes these fritters unique on it’s own. Flours: There is the all purpose flour, the rice flour and the corn flour which mixes together in perfect ratio for the crispy texture. Nuts: I add a little bit of coarsely ground peanut to the mixture only because of the taste but you can absolutely avoid it if you want to. You could also add your choice of nuts, if you like.

Cabbage fritters are one of the very common fritters that are prepared in Bengali household. It’s often fried crispy and served alongside rice and daal. The other day, when my Mom mentioned about it (yeah, we talk everyday a lot about food menu), I instantly had the craving for it. At first, I went with just cabbage but then I saw one lovely carrot sitting at the back of the veggie box. I had to use it. The combination worked wonderfully by adding a mild sweetness from the carrot.

NO EGGS NEEDED FOR BINDING!

Typically, when we make fritters, we always add eggs to bind it together but, in this recipe, you don’t need eggs. Also, you don’t add any water to make the mixture. You let the veggie marinate in salt and sugar for 30 minutes, which allows the cabbage and carrot to release its natural moisture. That binds it all together along with the flour that goes in. At first, you may feel that it needs water but as you keep mixing, you will be surprised to see how nicely it all comes together to form a perfect consistency.

Can you bake these Crispy Cabbage and Carrot Fritters ?

Yes, you can! You have to add a little bit of oil to the mixture. These can be baked at 350F for about 30 minutes. I have tried both the versions and somehow, I do prefer the fried ones. It’s crispier when you fry instead of bake.

These fritters taste best when they are fresh and should be served right away. Enjoy it while it’s still crispy and crunchy!