CABBAGE FRITTERS with CURRY, BASIL & LEMON AIOLI

SIDE DISHESVEGETABLES SNACKSAPPETIZERS
Written By CHARMAINE ZILINSKI

Are you ready to take your taste buds on a flavorful journey while getting in some of your daily vegetable servings? These tasty and crispy morsels are not only incredibly delicious, but also very easy to whip up in your kitchen using common and cheap vegetables in your crisper.

But wait, there's more! These fritters are taken to the next level with the zesty Curry, Basil & Lemon Aioli.  I could eat this stuff by the spoonful!

I use my OXO Mandolin on the lowest setting to shred my cabbage and a box grater for the carrots and onion which makes for very easy and quick prep.  A few eggs, some flour and spices and you are set.

INGREDIENTS

Cabbage Fritter Batter

  • 7 cups finely shredded cabbage (I use my mandolin slicer on the lowest setting)

  • 2 small carrots, grated

  • 1 small onion, grated

  • 2 green onions, chopped

  • 4 large eggs, beaten

  • 7 tbsp flour

  • 1 tbsp cornstarch

  • 2 cloves minced garlic

  • 1 tsp Himalayan or sea salt

  • 3/4 tsp pepper

  • 1/2 tsp paprika

  • 1/4 tsp curry powder

  • 1/2 tsp coriander powder

For frying:

  • 4 tbsp tallow, ghee or cooking oil (more may need to be added as you fry the fritters)

DIRECTIONS

  • Add the prepared vegetables to a large bowl. In a separate bowl, whisk the eggs, flour and seasonings together well before adding to the vegetables.

  • The batter will be loose but will firm up into fritters when they fry.

  • Heat a non-stick frying pan on medium low heat.

  • Add the fat or oil you are using to the pan and heat for 1 minute.

  • Using a large ice-cream scoop or spoon, place about a 1/4 - 1/3 cup of mixture into the heated pan, pressing down with a spatula to flatten.  You may need to push the sides in towards the fritter if it spreads out too far. You want a thinner fritter so the vegetables fully soften and cook.

  • Fry for approximately 3 minutes on each side or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/fat as needed.

  • Serve with aioli if you like.

CURRY BASIL & LEMON AIOLI

1 cup mayonnaise

Juice of half a lemon

A small handful of fresh basil

2 cloves minced garlic

1 tsp curry

1 1/2 tsp honey

1/4 tsp black pepper

Purée ingredients together in blender or processor until smooth.

CHARMAINE ZILINSKI
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