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
Scale
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
