Bread flour coles are a crispy, golden Southern-style fritter made from shredded cabbage and a simple batter, pan-fried until crunchy on the outside and tender inside. Using bread flour gives them a sturdier, more substantial crunch than regular all-purpose flour, which is why they hold up so well to dipping and saucing. They are a great way to use up cabbage and make a delicious appetizer, side dish, or even a fun weeknight dinner.
Ingredients
- 4 cups (about 340 g) finely shredded green cabbage (from about 1 small head)
- 1 cup (120 g) bread flour
- 2 large eggs, lightly beaten
- 1/4 cup (60 ml) buttermilk (or 1/4 cup milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup (60 ml) vegetable oil, for frying (plus more if needed)
Instructions
- Place the shredded cabbage in a large bowl. Sprinkle with 1/2 teaspoon of salt and toss to combine. Let sit for 10 minutes to draw out excess moisture.
- After 10 minutes, squeeze the cabbage firmly with your hands or press it against the side of the bowl to remove as much liquid as possible. Discard the liquid. This step is crucial for crispy fritters.
- In a separate bowl, whisk together the bread flour, baking powder, remaining 1/4 teaspoon salt, black pepper, and garlic powder if using.
- Add the beaten eggs and buttermilk to the dry ingredients. Stir until just combined; the batter will be thick.
- Add the squeezed cabbage to the batter and mix until every shred is coated.
- Heat the vegetable oil in a large skillet (preferably cast iron) over medium heat. To test if it’s ready, drop a tiny bit of batter into the oil – it should sizzle immediately.
- Drop heaping tablespoons of the cabbage mixture into the hot oil, flattening each slightly with the back of the spoon. Do not overcrowd the pan; cook in batches if needed.
- Fry for 2-3 minutes per side, until deep golden brown and crispy. The fritters should reach an internal temperature of 160°F (71°C) as per USDA FSIS safe minimum for egg dishes. Use a food thermometer to check.
- Transfer the cooked fritters to a plate lined with paper towels to drain. Repeat with the remaining batter, adding more oil if the pan looks dry.
- Serve hot with your favorite dipping sauce.
Tips
- Squeeze well: The #1 mistake is not removing enough water from the cabbage. The drier the cabbage, the crispier the fritter. Don’t skip the salting and squeezing step.
- Bread flour substitute: If you don’t have bread flour, you can use all-purpose flour, but the texture will be slightly less crunchy. For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum.
- Don’t overmix: Mix the batter just until the flour is moistened. Overmixing can make the fritters tough.
- Keep warm: If making a large batch, keep the cooked fritters warm in a 200°F (93°C) oven while you fry the rest.
Serving Suggestions
Serve bread flour coles as a side dish with fried chicken, pork chops, or barbecue. They also make a great appetizer with a dipping sauce like ranch dressing, honey mustard, or a spicy remoulade. For a light meal, serve them over a simple green salad with a lemon vinaigrette.
Variations
- Add aromatics: Stir in 2 tablespoons of finely chopped onion or scallions, or a teaspoon of caraway seeds for a different flavor.
- Cheesy coles: Fold in 1/2 cup (50 g) of shredded cheddar or Parmesan cheese into the batter for extra richness.
- Spicy kick: Add 1/2 teaspoon of cayenne pepper or a minced jalapeño to the batter for a spicy version.
- Herbed: Mix in 2 tablespoons of chopped fresh dill, parsley, or chives for a fresh, herbaceous note.
Storage and Reheating
Refrigerate leftover fritters in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp again. You can also reheat them in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use red cabbage instead of green? Yes, red cabbage works just as well. The color will be slightly different, but the taste and texture are similar.
Why are my fritters falling apart? This usually happens when the batter is too wet or the cabbage wasn’t squeezed enough. Make sure to remove as much liquid as possible, and if the batter seems too loose, add an extra tablespoon of bread flour.
Can I make the batter ahead of time? It’s best to make the batter fresh, as the cabbage will release more water over time and make the batter watery. If you must prep ahead, shred and squeeze the cabbage, then store it separately from the dry batter mix, and combine just before frying.
Can I bake these instead of frying? Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden and crisp. They won’t be as crunchy as pan-fried, but they are a lighter option.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn.
Are these keto-friendly? No, bread flour is high in carbohydrates. For a low-carb version, you can try substituting with almond flour, but the texture will be very different and you may need to adjust the egg quantity.
Related
- Slow and Easy Cooking: A Complete Guide
- Slow Cooker Ham: Easy Crock Pot Recipe
- Slow Cooker Pork Roast with BBQ Sauce Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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