et ready cabbage by cutting it. After finely shred half of the cabbage, arrange it in a big mixing basin.
Vegetables: Chop them Finely cut parsley, spring onions, and onion. Put them with the cabbage in the bowl.
Crack three eggs into the basin with flour. Add 4 tablespoons of flour.
Season: Add salt and black pepper in half- teaspoon each. Till all elements are equally mixed, thoroughly stir everything.
In a large fry pan set over medium heat, warm cooking oil.
Fry’s Scoopules of the mixture should be gently flattened somewhat with a spatula after being placed into heated oil. About 3–4 minutes on each sides, fry until golden brown.
Remove extra oil by draining the fritters from the pan on paper towels. Deliver heated.
Present these cabbage and egg fritters with sour cream, yogurt dip, or a fresh salad as a side. They also go quite well in a breakfast or brunch buffet.
Cooking Guide
To guarantee even cooking, carefully shred the cabbage.
Grated cheese or your preferred herbs and spices will add more taste to the mix.
