Ranchy Potato & Cabbage Fritters
Ranchy Potato & Cabbage Fritters
These fritters are so crispy and delicious, we usually make extra mashed potatoes on purpose so that we can have these the next day. Repurposing leftovers is one of our favorite kitchen pastimes and we love how efficient we feel when we incorporate these kinds of foods into our weekly meal plan.
Cabbage pairs with mashed potatoes beautifully and makes a fun, veggie-filled side to celebrate St. Patrick’s Day. Another major bonus for cabbage is it has a nice long storage life in the fridge, making this workhorse vegetable even more appealing.
Servings: 4 to 6
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
INGREDIENTS:
2 cups cabbage (here we did a mix of purple and green)
2 cups leftover mashed potatoes
1/4 cup chickpea flour
1 tablespoon Ranch Seasoning
1/2 to 1 teaspoon sea salt (our Garlic Scape Spring Salt is nice here)
freshly ground black pepper
2 eggs
avocado oil or butter (or a combo of both is yummy), for frying
INSTRUCTIONS:
Slice cabbage into large chunks and steam in a saucepan over medium heat for 7-8 minutes, or until softened. Drain and dry cabbage in a dishtowel to absorb extra moisture.
Meanwhile, in a large bowl, combine mashed potatoes, chickpea flour, Ranch Seasoning, sea salt, pepper, and eggs. When cabbage is ready, add it to the bowl and stir together until everything is thoroughly combined.
Heat large skillet over medium heat. Once hot, add oil/butter. Swirl the pan to ensure even distribution of the oil.
Add spoonfuls (about two tablespoon’s worth) of the fritter batter to the hot, oiled pan and flatten slightly with the back of the spoon so that each fritter is about 3 inches across. Cook for 3-5 minutes, until crispy and golden. Carefully flip each fritter and cook 3-5 minutes more, or until the other side is crispy and golden too. Remove from pan to a plate or cooling rack lined with a dishtowel (or paper towel) to dry and cool.
Re-oil the pan if necessary and repeat Step 4 until all the batter is used up. In our large skillet, we had three batches of fritters.
NOTES:
These fritters are delicious served with dijon mustard. We like to have them as a side along with soup. They also make a tasty lunch when paired with a salad.