In a large bowl, combine the grated carrots and finely shredded cabbage. If using, add the minced garlic and chopped onion.
Add the cooked buckwheat, egg, milk, salt, and pepper to the bowl with the vegetables. If using, stir in the grated cheese and fresh herbs now.
Gradually add the flour, mixing until everything is just combined and forms a thick batter. Do not overmix.
Heat a generous amount of olive oil or butter in a non-stick pan over medium heat. The fat should cover the bottom of the pan.
Spoon dollops of the mixture into the hot pan, pressing them down slightly to form fritters about 2-3 cm thick. Cook in batches, taking care not to overcrowd the pan.
Cook for 4-6 minutes per side, or until golden brown and cooked through. Adjust heat if necessary to prevent burning.
Transfer cooked fritters to a plate lined with paper towels to drain any excess fat.
Serve hot, perhaps with an optional side sauce or garnish as suggested in the tips!
💡 Royal Insights:
- 🍄 Want to add an earthy richness? Sauté some finely chopped mushrooms and fold them into the batter! A truly noble addition!
- 🧀 For extra crispiness and flavour, you can pan-fry these fritters in a mix of olive oil and a knob of butter. Decadent!
- 🌱 Serve these with a dollop of sour cream or Greek yogurt mixed with fresh dill or chives for a truly elevated experience! 🌿
