Learn to make these gluten-free cabbage bacon fritters topped with sriracha mayo with this recipe using simple ingredients. On the table in less than 30 minutes, these fritters make a great appetizer or side for any meal. Gluten-free and dairy-free.
In a large bowl, combine shredded cabbage, green onions, egg or flax egg, salt, pepper, garlic, bacon, gluten-free flour, almond milk, and tamari sauce until it forms a thick paste.
Add oil to a large skillet heated over medium high heat.
Using a 1/4 cup measuring cup, pour batter into the hot pan. I was able to cook 2-3 fritters at a time. Cook for 3-5 minutes on each side, until browned.
For the Sriracha Mayo:
While the fritters are cooking, make the sriracha mayo. Combine the mayonnaise, lemon juice, tamari and sriracha in a small bowl.
Stir until combined. Taste and adjust any seasonings.
Drizzle sriracha mayo over the cabbage bacon fritters before serving.
Notes
Notes:
To make a flax egg, mix together 1 tablespoon of ground flax meal and 3 tablespoons of water. Let sit in a bowl for 3 minutes, until it gels up before using.
To make this recipe dairy-free, use unsweetened almond milk or other non-dairy milk.
To make this recipe vegan, omit the bacon in the recipe, use a flax egg instead of a regular egg, use unsweetened almond milk as stated in the recipe, and use vegan mayo for the sriracha mayo sauce.