Irish 'Colcannon' Fritters

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Quick and easy fritters made with mashed potatoes, green onions, and cabbage, pan-fried to a deep golden brown crust on both sides and served with a cool dollop of sour cream – a great addition to any St. Paddy’s Day dinner.


  • 4 medium potatoes, (about 2 cups)
  • 1 cup green cabbage, thinly sliced (1/4 lb.)
  • 1/2 cup green onions, halved lengthwise and sliced (4-6 stalks)
  • 2 eggs
  • 1/2 cup Hodgson Mill Gluten Free Multi Purpose Baking Mix
  • 1/4 cup milk, plus more if needed
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. baking powder
  • vegetable oil, for frying
  • sour cream, to serve
  • green onions, or chives, sliced, to serve (optional)


Boil potatoes 20-30 minutes, until easily pierced with fork. Drain and mash in a large bowl. Add rest of ingredients and mix well. Consistency should be like  mashed potatoes – add more milk 1 Tbsp. at a time until thin enough to scoop easily. Heat a large pan over medium heat. Spread 1 tsp. oil evenly on pan. Spoon batter (a scoop about the size of a golf ball) onto the hot pan and flatten out  to ¾-1 inch thick. Cook 4-5 minutes, then flip and cook 4-5 minutes on other side. Each side should be deeply browned and crispy. If you find the fritters are breaking apart in the pan, add 1 Tbsp. milk at a time into the remaining dough, stirring well to incorporate.  Repeat frying process, spreading 1 tsp. oil onto pan before each batch. Serve warm, with sour cream and more sliced green onions if desired.


If desired, heat oven to 200°F and place finished fritters on a pan to stay warm while you cook the rest. This recipe is also delicious when made with Hodgson Mill Naturally White Flour or White Whole Wheat Flour. Chopped brussels sprouts are a great substitution for cabbage if you would like a more delicate fritter.

Makes about 12 3-inch fritters, serving 4 as a side Print this Recipe

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