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Cabbage Fritters- ‘gateau lichou’

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Two cabbage fritters with a sprinkle of micro herbs and a pinch bowl filled with tomato chutney set in a black dish. A stack of cabbage fritters on a piece of parchment paper set, next to a jar of tomato chutney and a small bowl full of micro herbs, all on a timber board, in the background.

There is something immensely satisfying about biting into a golden fritter: the crispy edges, the tender centre but also the spicy condiments! If you love a good fritter, these golden beauties will not disappoint. Crunchy and bursting with flavour, these fritters are our favourite way of enjoying the humble cabbage. 

  • A halved mini cabbage with some shredded set on a timber board. Two carrot in the background and a pinch bowl full of cumin and some chives out of focus in the foreground.
  • A stack of cabbage fritters on a piece of parchment paper set, next to a jar of tomato chutney and a small bowl full of micro herbs, all on a timber board. A bottle of flavoured mint water in the background.
  • Flat lay- A stack of cabbage fritters on a piece of parchment paper set, next to a jar of tomato chutney and a small bowl full of micro herbs, all on a timber board. A bottle of flavoured mint water in the top left corner.
  • Flat lay- A piece of cabbage fritter dipped into tomato chutney held in focus between the 1st and 2nd finger. A plate full of fritters sit in the background.

These cabbage fritters are our version of the Mauritian gateau lichou/ lissou (with a small handful of carrots; our tweak).  Gateau lichou is grossly underrated in our opinion. Overshadowed by gateau pomme de terre (battered potato fritter) and dupain frire (battered bread fritter), gateau lichou earns a bad rep in our families for being the oiliest of the deep-fried fritter cousins.

Armed with some literature, we therefore set out to make a less oily gateau lichou. (Understanding Oil Absorption During Deep-Fat Frying by Pedro Bouchon; published in Advances in Food and Nutrition Research).  The research shows that the amount of oil penetrating the food is directly proportional to the amount of water lost at the surface.  Hence, we added salt to the cabbage to draw out moisture and used a thick batter mixture. We are convinced it made a difference. However, we cannot rule out the possibility that we simply want to assuage our guilt when it comes to eating these fritters.  They are that delicious! Especially with a spicy satini pomme d’amour– tomato salsa. Alternatively, serve with fresh salad and enjoy as a light meal.

QUESTIONS YOU MAY HAVE ABOUT CABBAGE FRITTERS

Can I bake the cabbage fritters?
Although we prefer the fried version, the baked one can be healthy option! Add ¼ teaspoon baking powder and a tablespoon of olive oil to the batter. Form thin fritters on a baking sheet lined with baking paper. Bake at 210⁰C for 25 minutes (flipping the fritters once at 15 minutes).

A stack of cabbage fritters on a piece of parchment paper set, next to a jar of tomato chutney and a small bowl full of micro herbs, all on a timber board. A bottle of flavoured mint water in the background.

Cabbage Fritters- Gateau lichou

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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Side Dish, Snack
Servings 6 fritters

Ingredients
  

  • 150 g cabbage
  • 60 g carrots
  • 3 spring onions
  • 50 g flour
  • 50 g pea dhal flour (besan)
  • ¼ tsp salt
  • ½ tsp cumin seeds
  • ½ cup water
  • 60-90 ml vegetable oil (for frying)

Instructions
 

  • Finely shred the cabbage and coarsely grate the carrots.
  • Add salt to the cabbage in a colander and mix.  Allow to sit for 30 minutes and squeeze out any liquid that will come out.
  • To a bowl, add the squeezed cabbage and add the rest of the ingredients: grated carrots, flour, pea dhal flour (besan), cumin, chopped spring onions and water and mix until a thick batter is obtained.
  •  In a small frying pan, add the vegetable oil (about 1cm height of oil) and heat on medium high.
  • Add a dollop of the batter and spread out loosely into a fritter shape.  It helps to ‘fluff up’ the cabbage mix with a fork before adding to the oil. 
  • Fry for a couple of minutes, flip and allow to get golden on the other side. Remove from the oil and drain on two sheets on paper.
  • Repeat with the remaining batter until it is all used up.
  • Enjoy hot with a tomato salsa (chatini pomme d’amour) or add a side salad to turn into a light meal.