Photo by Michael Piazza / Styled by Catrine Kelty

These cabbage fritters are like zucchini fritters’ winter cousins. The extra egg gives them an almost pancake-y texture, while a good long fry caramelizes the outside edges. Using this simple base of cabbage, egg and flour, you can dramatically change the flavor depending on what else you add to the mix. Option 1: a hefty grating of Parmigiano Reggiano or other aged hard cheese, like Cabot Clothbound. Simple, classic, delicious. Option 2: warming spices like whole mustard and cumin seeds, with a bit of ground yellow-ochre turmeric for color. Garnish if you like with a squeeze of citrus for brightness and some fresh herbs or yogurt. Also nice with fried eggs on the side.

Serves 2 (makes 4 fritters)

3 cups lightly packed shredded green or purple cabbage (about ½ small cabbage or 6 ounces)
1/3 cup all-purpose or whole-wheat pastry flour
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
2 eggs
Neutral oil, for frying (safflower or grapeseed are good options)

Option 1:
½ cup grated Parmigiano Reggiano or other hard cow-milk cheese, like Cabot Clothbound, plus more for serving
Lemon wedges, optional, for serving

Option 2:
½ teaspoon whole mustard seeds
½ teaspoon cumin seeds
½ teaspoon ground turmeric
Greek yogurt, cilantro, lime wedges, freshly ground black pepper, optional, for serving

Shred cabbage as thinly as possible; a mandoline slicer is helpful if you have one, but a sharp knife will do the trick.

Place cabbage in a large bowl. Add flour and salt and toss to coat. Push cabbage to 1 side of the bowl to allow room for eggs. Add eggs and use a fork to beat them thoroughly, then mix into cabbage. For option 1, stir in cheese. For option 2, stir in mustard seeds, cumin seeds and turmeric.

Heat a large nonstick skillet over medium-high heat and add enough oil to lightly coat the bottom of the pan. Using your hands, create a palm-sized patty of the egg-cabbage mixture; when doing this, squeeze gently to release any extra liquid and to thin the fritter out (the more surface area exposed to the pan the better, for optimal browning). Place patty into pan and fry until golden brown on one side, about 2–3 minutes. Flip and repeat on the other side. Repeat until all of the cabbage mixture is used. (Multiple fritters can be fried at 1 time, but be sure to not crowd the pan too much.)

Serve immediately with desired accompaniments, like more grated cheese, a squeeze of citrus, some Greek yogurt or a shower of fresh herbs on top.

This recipe appeared in the Winter 2022 issue as part of a larger story on Winter Vegetables.