Chinese cabbage parmesan fritters – Vegetarian

If cabbage had a glow-up, this would be it. These golden, crispy cabbage fritters are the kind of dish that makes you go, “Wait, this is vegetarian?” – because yes, they’re packed with flavor, not meat.

We’re talking shredded Chinese cabbage hugged by a cheesy, herby taste, with a hint of garlic and onion that brings everything to life. They’re pan-fried to crispy perfection – think the comfort of grandma’s cooking with the energy of a meatless Monday success story.

Whether you serve them as a snack, side dish, or the main event with a dip or salad, these little bites of joy are quick to make, satisfying, and sneakily full of veggies. They’re also a great way to use up that cabbage sitting in your fridge, giving you judgmental looks.

Plus, if you’re anything like me and believe that cheese and garlic can solve most of life’s problems… you’re in the right place.

Ingredients: (for ~11 pieces)

• One Chinese cabbage
• One sachet of baking powder (15 grams)
• 4 large eggs
• 5-6 tablespoons of flour
• One teaspoon of onion powder
• One onion – shallot
• 3 cloves of garlic
• a few sprigs of fresh parsley (if you don’t have it, you can also use dried)
• a few fresh basil leaves (if you don’t have it, you can also use dried)
• a few fresh mint leaves (if you don’t have it, you can also use dried)
• salt + pepper
• 50 g Grana Padano or grated Parmesan
• Sunflower oil for frying

Preparation:

Start by separating the cabbage leaves and giving them a good rinse under cold running water. Shake off the excess water and let them drain thoroughly. Next, slice off the thick spines (you can compost or save them for soup stock!), then cut the leafy green parts into thin strips. Chop those strips finely – you’re aiming for small, even pieces. Keep going until the whole cabbage is chopped and ready for action.

Place the chopped cabbage in a large bowl and sprinkle it generously with salt. Give it a good massage with your hands – this helps soften the leaves. After a few minutes, once the cabbage has wilted a bit, squeeze out as much liquid as you can with your hands and transfer the drained cabbage to a clean bowl.

Now add the rest of the good stuff: finely chopped onion, your chopped herbs, flour, baking powder, crushed garlic, a bit of pepper, a teaspoon of onion powder, and the grated Grana Padano. Give everything a thorough mix until it’s all nicely combined.

Heat a generous amount of oil in a large pan – about a cup to start, and you can add more if needed. Once the oil is hot and shimmering, scoop spoonfuls of the mixture into the pan. Let them cook for a few minutes on each side until beautifully golden brown. Keep an eye on them so they don’t burn!

When they’re done, transfer them to a plate lined with paper towels to soak up any excess oil.

I promise – you’ll be pleasantly surprised by how easy these are to make and how good they taste! They’re light, fluffy, and seriously delicious. 😊

If you try the recipe, let me know how you liked it! 😊

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