Prepare the ingredients (wash and cut)
Shred the cabbage with a mandoline slicer (for fine uniform shreds). You will need 16 oz, about 7 packed cups. Or about 1/3 of a medium head of cabbage.
Thinly slice 2-3 scallions (or a regular onion).
Grate the carrots with a box grater.
Mince the garlic or use the finer side of a box grater.
Combine all the ingredients
In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands.
Don’t use force while mixing, you don’t want to draw too much water from the cabbage.
Note: The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried.
Shape the cabbage fritters and fry
Heat a non-stick skillet (I use a 10″ ceramic coated skillet) on medium low heat (my stove know is at 3) for 3 minutes or so.
Add fat for frying, let it heat for 1 minute. I’m using ghee, but you could use any healthier heat resistant oils like avocado oil or grape-seed oil.
Form a ball in your hands and place it in the heated skillet. Press down with a spatula or your hands (while arranging the sided) to flatten. The thinner the better it will cook inside.
Fry 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/ghee as needed. Serve warm or cold.
