If you’re on the hunt for a crispy, flavorful, and surprisingly simple vegetarian snack, this Cabbage Fritters Recipe is an absolute game changer. I love this because it turns humble cabbage into golden, crunchy bites that are perfect for any time of day. Whether you’re cooking for family or whipping up something quick for yourself, these fritters deliver big on texture and taste. Stick around, and I’ll share all the tips and tricks I’ve picked up so you can nail these every single time.
Why You’ll Love This Recipe
- Crunchy & Tender: The cabbage shreds crisp beautifully on the outside while staying tender inside.
- Versatile Ingredients: Easy-to-find veggies and staples make this an accessible recipe anytime.
- Great for Meal Prep: These fritters reheat wonderfully and keep well in the fridge or freezer.
- Customizable Flavor: You can tweak spices and add cheese or herbs to make it your own.
Ingredients You’ll Need
This Cabbage Fritters Recipe relies on fresh, crunchy cabbage combined with vibrant carrots and aromatic onions, tied together with eggs and just the right amount of flour (which you can swap for gluten-free options!). Each ingredient plays a key role to create that perfect balance of flavor and texture.
- Cabbage: I like to use green cabbage for its tenderness and mild flavor, shredded finely for even cooking.
- Carrots: Fresh carrots add a little sweetness and great color—grated is best for blending in.
- Scallions or Onion: Scallions provide a subtle onion flavor without overpowering, but a regular onion works too if you prefer more bite.
- Eggs: These bind everything together and add richness to the fritters.
- Flour: All-purpose, gluten-free, or even grain-free flours like cassava or almond flour work; pick one based on your dietary needs.
- Garlic: Freshly minced garlic adds that punch of savory flavor that really wakes up the dish.
- Sea salt & spices: Sea salt, black pepper, paprika (smoked if you like), and optional coriander bring complexity and warmth.
- Fat for frying: I prefer ghee or avocado oil for a high smoke point and subtle flavor, but any neutral oil will do.
Variations
What’s great about this Cabbage Fritters Recipe is how easy it is to customize. I often switch up the herbs or add cheese depending on my mood and what’s in the fridge. Don’t hesitate to experiment—you might discover your favorite personal twist.
- Add Cheese: My family goes crazy for adding feta or parmesan right into the batter for extra savory depth.
- Make it Gluten-Free: Using almond or cassava flour works perfectly for those avoiding gluten; just watch the batter thickness.
- Spice it Up: Toss in chili flakes or a dash of cayenne for a kick, especially when serving as a snack or appetizer.
- Bake Instead of Fry: For a lighter version, bake these fritters at 420°F, flipping halfway, for a crispy outside without extra oil.
How to Make Cabbage Fritters Recipe
Step 1: Prep Your Veggies to Perfection
Start by washing your cabbage and peeling your carrots. Using a mandoline slicer for the cabbage helps create those fine, uniform shreds that cook evenly—trust me, it makes a big difference in texture. Grate the carrots coarsely to add some sweetness and crunch. Thinly slice your scallions or onion, and mince the garlic finely or grate it. You’ll want all these flavors well-distributed without large chunks.
Step 2: Combine Ingredients Gently But Thoroughly
In a large bowl, toss together the shredded cabbage, grated carrots, scallions, minced garlic, eggs, and flour along with your sea salt, pepper, paprika, and optional coriander. Use your hands to gently combine everything without squeezing too hard—you want the cabbage to stay crisp rather than release too much liquid early. The mixture might look a bit loose or wet at first, but don’t worry; the magic happens when frying.
Step 3: Fry Up Those Golden Fritters
Heat a non-stick pan on medium-low heat and add your fat (I love using ghee for flavor and smoke point). Once hot—give it about a minute—form balls of the cabbage mixture with your hands and place them in the pan. Press each ball down gently into a flat patty; thinner fritters cook more evenly and crisp up better. Fry about 3 minutes per side until golden brown and crispy all over. Be patient and avoid high heat to keep them from burning before cooking through.
Pro Tips for Making Cabbage Fritters Recipe
- Don’t Discard the Liquid: When mixing, some liquid will pool at the bottom—this slurry is your binding secret, so stir it back in before shaping your fritters.
- Multiple Pans Help Speed Things Up: I’ve learned that using two skillets means less waiting and more fresh crispy fritters coming off the stove.
- Adjust Thickness for Crispiness: Press your fritters thinner to get that perfect golden crust and no soggy middles.
- Don’t Rush the Heat: Too hot and they burn on the outside before cooking inside; easy tip—keep the heat medium-low for a perfect finish.
How to Serve Cabbage Fritters Recipe
Garnishes
I love topping my cabbage fritters with a dollop of Greek yogurt or a tangy sour cream dip sprinkled with fresh chopped herbs like parsley or dill—it adds a fresh contrast to the crispy fritters. A squeeze of lemon juice over the top brightens things up beautifully too.
Side Dishes
This recipe pairs wonderfully with simple salads, like a cucumber tomato salad or a light tahini-drizzled kale salad. You can also serve these alongside soups or enjoy them as a vegetarian main with a side of roasted veggies.
Creative Ways to Present
One time for a little party, I stacked the fritters between layers of fresh tomato slices and creamy goat cheese, drizzled with a balsamic glaze—everyone went nuts! You can also serve them as sliders with mini buns and your favorite toppings for a fun twist.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the fritters cool completely and store them in an airtight container in the fridge for up to 3 days. They keep well and maintain most of their crispness if reheated properly.
Freezing
I’ve frozen these fritters multiple times with great success—just flash freeze them on a tray first, then transfer into a freezer-safe bag. They’ll keep for up to 3 months, making them perfect for batch cooking.
Reheating
To reheat, I pop them under the broiler for a few minutes or in a hot skillet to bring back their crispy edges. Avoid microwaving if you want to keep that crunch—trust me, this step makes a huge difference.
FAQs
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Can I make this Cabbage Fritters Recipe vegan?
Yes! You can substitute the eggs with flax or chia eggs (1 tablespoon seeds mixed with 3 tablespoons water equals one egg) and use a plant-based milk combined with an extra tablespoon of flour to help bind the fritters.
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Is it better to bake or fry the cabbage fritters?
Both methods work well, but frying gives you the crispiest texture and more traditional flavor. Baking is a great lighter option and easier for larger batches; just make sure to flip halfway and broil briefly for crispiness.
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What flour can I use if I’m gluten-free?
Gluten-free flours like cassava, arrowroot, or almond flour work beautifully. Sometimes mixing a couple of these gives the best texture—just watch the batter consistency and add more flour if it’s too wet.
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Can I add cheese to the fritters?
Definitely! Adding about ½ to ¾ cup of grated cheese such as parmesan, feta, or cheddar adds wonderful flavor. I often sneak in some cheese when feeding my family, and it’s always a hit.
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How do I prevent the fritters from falling apart?
Use enough eggs and flour to bind the mixture and don’t mix too aggressively to avoid releasing too much moisture. Also, fry on medium-low heat so they cook through and set before flipping.
Final Thoughts
This Cabbage Fritters Recipe has become a staple in my kitchen because it’s simple, adaptable, and always delicious. I discovered this trick when trying to eat more veggies without sacrificing flavor or texture. Now, whether it’s a busy weeknight or a casual weekend snack, I turn to these fritters to impress friends and keep my family happy. I can’t recommend giving this recipe a try enough—you’ll be surprised how something so easy can taste so fantastic!
Print
Cabbage Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 17 fritters
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Cabbage Fritters are a delicious and crispy snack or side dish made with shredded cabbage, grated carrots, scallions, and a simple egg and flour batter. These fritters are seasoned with sea salt, black pepper, paprika, and optional coriander, then pan-fried to golden perfection. Perfect for a healthy, gluten-free, or grain-free diet, these fritters are easy to prepare and can also be baked for a lighter version.
Ingredients
Cabbage Fritter “Batter”
- 16 oz shredded cabbage (about 7 packed cups, 1/3 medium head)
- 2 medium-small carrots, grated
- 2-3 scallions or 1 regular onion, thinly sliced
- 3 large eggs
- 4-5 tbsp flour (gluten free or grain free options like cassava, arrowroot, or almond flour)
- 2 cloves garlic, minced
Seasonings
- 1 tsp sea salt
- ½ tsp ground black pepper
- ½ tsp paprika or smoked paprika
- ½ tsp ground coriander (optional)
For Frying
- 3-4 tbsp fat for frying (ghee, avocado oil, or grape-seed oil)
Instructions
- Prepare the ingredients: Wash and cut the vegetables. Shred the cabbage using a mandoline slicer for fine, uniform shreds. Thinly slice the scallions or onion and grate the carrots using a box grater. Mince the garlic or grate finely.
- Combine all the ingredients: In a large bowl, add the shredded cabbage, grated carrots, sliced scallions, minced garlic, eggs, flour, and seasonings. Toss lightly with your hands to combine and coat everything evenly with the egg, taking care not to press or mix too forcefully to avoid drawing out too much cabbage water. The mixture may look wet initially but will hold together once fried.
- Heat the skillet and prepare for frying: Warm a non-stick skillet over medium-low heat (about setting 3 on your stove) for approximately 3 minutes. Add your chosen frying fat such as ghee or avocado oil and let it heat for 1 minute to ensure even cooking and crisping.
- Shape and fry the fritters: Form a ball of the cabbage mixture with your hands and place it in the skillet. Press down with a spatula or your hand to flatten the fritter as thinly as possible for thorough cooking. Fry each side for 3 minutes or until golden brown and crispy. Repeat with remaining batter, adding more oil as needed. Serve warm or cold.
Notes
- To bake instead of fry: Preheat oven to 420°F (215°C) and line a pan with lightly greased parchment paper. Shape cabbage batter into flattened patties, place on the pan, and bake for 20-23 minutes, flipping halfway through. For extra crispiness, broil for the last minute.
- During frying, some liquid may accumulate in the bowl—this slurry made from egg, flour, and cabbage juice is a natural binder. Gently fold this liquid back into the batter before forming new fritters.
- Use any flour you prefer including gluten-free or grain-free options like cassava, arrowroot, or almond flour. Starchier, finer flours provide better binding.
- Optional additions: grated cheeses like feta, parmesan, or cheddar (about ½ to ¾ cup) can be added for extra flavor and richness. Dairy-free cheeses also work well.
Nutrition
- Serving Size: 1 fritter
- Calories: 95 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
