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Fermented cabbage & carrot fritters

Crisp on the outside and tender within, these fermented cabbage and carrot fritters turn a simple jar of ferment into a warm, savoury dish. The tangy vegetables bring brightness and depth, while herbs and a creamy dip make them perfect as a snack, side dish, or light meal.

June 25, 2026

Brine and Bloom

Writing about fermentation for healthier living

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Crisp edges, soft centre, tangy finish

These are excellent when you have a jar that has become a little too sharp to eat on its own.

Cabbage & carrot fritters

Ingredients:

180g fermented cabbage and carrot, well drained
120g courgette or potato, grated
2 eggs, about 100g without shell
60g plain flour
30g feta or grated hard cheese, optional
15g fresh parsley or dill, chopped
1 spring onion, about 20g, finely sliced
2g black pepper
20–30g olive oil, for frying

Directions:

Drain the fermented cabbage and carrot well. If very wet, squeeze gently with clean hands.
If using grated courgette or potato, squeeze out excess liquid.
In a bowl, mix the fermented cabbage and carrot with the grated courgette or potato, eggs, flour, cheese if using, herbs, spring onion, and black pepper.
Let the mixture rest for 10 minutes.
Heat a frying pan over medium heat and add a thin layer of olive oil.
Spoon in small portions, about 45–50g each. Flatten slightly.
Fry for 3–4 minutes per side, until golden and firm.
Drain on kitchen paper and serve warm.