Cabbage Fritters with a Twist

  • Yield : 15
  • Servings : 4-5
  • Prep Time : 7m
  • Cook Time : 15m
  • Ready In : 25m

I simply love eating fried stuff, especially if it is spicy, it is all the more endearing.

I don’t know if frying vegetables reduces the guilt of eating deep fried stuff, but maybe, just maybe, eases the guilt, a teensy bit.

The weather in London is always so wet and overcast and windy, that a plateful of fritters or bhajis (bhajiyas or pakodas ) is always welcome.

These cabbage bhajis have a Chinese influence & are a twist on the famous Onion bhajis (pakoras) and just as delicious!


  • Cabbage, very thinly sliced- 1 cup
  • Besan (Chickpea flour)- 1/2 cup
  • Maida- 1/2 cup
  • Egg, 1 (optional)
  • Chinese Chilli sauce- 1/2 tsp
  • Ginger, grated- 1 tsp (optional)
  • Pepper, any colour- 1/4 cup (optional)
  • Black pepper- 1/4 tsp
  • Rice flour- 3 tsp (optional)
  • Coriander, finely chopped- 2 tsp
  • Salt- to taste
  • Oil for frying

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Step 1

Slice the cabbage really thin and chop the capsicum peppers into small bits. Chop the coriander fine.

Step 2

Add all the vegetables into a large bowl.

Step 3

Add in all the flours, spices and salt.

Step 4

Add in the egg, if you like. It does make the batter crunchy, but you can always avoid it if you don't eat eggs or there is no egg on hand.

Step 5

Heat oil in a wok until really hot. Reduce the flame.

Step 6

Add just enough water, maybe just a splash into the cabbage mixture. Do not make the mixture into a batter. Everything should be mixed well and the flour and spices should just about coat the cabbage.

Step 7

Add 2 tsp of the really hot oil into the cabbage mixture. Mix well.

Step 8

Test the oil for frying. Add a small bit into the oil and if it rises to the top straightaway, the oil is ready for frying. Spoon some of the mixture into the oil. Don't try to shape the mixture into balls before frying, the bits of cabbage sticking out are what defines these fritters.

Step 9

Fry the fritters on each side for about 2-3 minutes each until golden brown. Drain on absorbent paper.


Serve hot with ketchup or chutney.

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