If you’ve ever wondered how to make a delightful snack that’s crispy, flavorful, and surprisingly simple, then you’re in for a treat. This Cabbage Fritters Recipe is one of those kitchen gems I turn to time and time again. Whether for a quick lunch, a side dish, or a party appetizer, these fritters always manage to wow everyone around my table. Stick with me—I’ll share everything from the ingredients to my best frying tips, so you can get that perfect golden crust and tender inside every time.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have almost everything in your kitchen already.
- Crunchy on the Outside, Tender on the Inside: That perfect fritter texture is so addictive.
- Versatile and Customizable: Gluten-free, dairy-free, or with cheese – you choose your twist.
- Great for Any Meal: Breakfast, snack, or side dish—the cabbage fritters always shine.
Ingredients You’ll Need
The beauty of this Cabbage Fritters Recipe is the balance between fresh veggies, eggs, and just enough flour to bind everything together. Each ingredient plays a key role to build flavor and structure without fuss.
- Cabbage: I recommend shredding it finely for even cooking and the fluffiest texture.
- Carrots: Grated carrots add subtle sweetness and vibrant color.
- Scallions or Onion: Gives a mild, fresh bite that complements the cabbage beautifully.
- Eggs: They work as a natural binder to hold the fritters together.
- Flour: Use your favorite kind — wheat, gluten-free, or grain-free options are all welcome here.
- Garlic: Minced or grated for that lovely savory punch.
- Seasonings: Sea salt, black pepper, paprika, and coriander (optional) to build a balanced, warm flavor profile.
- Fat for Frying: I love using ghee for its rich taste and high smoke point, but avocado or grape-seed oil are also great.
Variations
I love making this recipe my own depending on the season or what’s in my fridge, and you’ll find it super easy to customize. Feel free to experiment, especially with cheeses and spices—you might just discover a new favorite version.
- Cheesy Cabbage Fritters: Adding about ½ cup of crumbled feta or shredded cheddar ups the flavor big time—I swear my family goes crazy for the cheesy version.
- Gluten-Free or Grain-Free: I used cassava and almond flour once and loved the light, slightly nutty texture it provided.
- Spiced Up: Try smoked paprika instead of regular, or toss in some chili flakes for a little kick.
- Herbaceous Twist: Fresh parsley or dill folded into the batter makes the fritters taste bright and fresh—perfect for spring or summer.
How to Make Cabbage Fritters Recipe
Step 1: Prepare Your Veggies Just Right
This step is all about getting your cabbage, carrots, and scallions perfectly shredded and grated. I like using a mandoline slicer for the cabbage—it gives me thin, uniform pieces that cook evenly. When you slice the scallions, keep them nice and thin too so they blend seamlessly into the mixture. And don’t rush on grating your carrots and garlic; the finer the better. This balance of textures is what helps your fritters come together beautifully.
Step 2: Mix Gently to Avoid Watery Batter
Once all veggies are prepped, toss them into your biggest mixing bowl. Add eggs, flour, and seasonings, then gently combine. Here’s a little secret I figured out — don’t overmix or press too hard because that releases cabbage water, which can make your fritters soggy. Let the mixture look a bit loose at this stage; it will firm up in the pan. If you notice liquid pooling at the bottom, gently stir it back in before scooping your fritter balls.
Step 3: Frying to Golden Perfection
Heat your skillet on a medium-low flame – for me, that’s just about a 3 on my stove – and add your preferred fat, like ghee. Form balls with your hands, then gently press them down into flat discs—the thinner the fritters, the better they cook through without burning. Fry for about 3 minutes per side until they’re a gorgeous golden brown and crispy. Trust me, that crunch is worth the patience! If you’re juggling multiple batches, don’t hesitate to use two pans; keeping the heat steady and the oil fresh makes all the difference.
Pro Tips for Making Cabbage Fritters Recipe
- Don’t Discard the Liquid: That cabbage juice with eggs and flour is a natural binder—stir it back in before frying your fritters.
- Use Two Skillets if Needed: It helps keep your oil hot and speeds up cooking, so your fritters get crispier and cook evenly.
- Thin Is In: Flatten your fritters thin to avoid raw, soggy centers and to get that perfect golden crust.
- Avoid Overmixing: Be gentle when mixing to prevent excess water that can make your fritters fall apart.
How to Serve Cabbage Fritters Recipe
Garnishes
I love topping my cabbage fritters with a dollop of creamy tangy yogurt or sour cream, sprinkled with fresh chives or parsley. Sometimes a squeeze of fresh lemon brightens things right up. These little touches turn simple fritters into a real crowd-pleaser, and add layers of flavor and freshness that make every bite pop.
Side Dishes
For a hearty meal, I often serve these fritters alongside a crisp green salad or roasted vegetables. They also pair wonderfully with a fresh tomato salsa or even a simple avocado salad. When my family’s craving comfort food, I set them on the table with some homemade tzatziki, and it’s a hit every time.
Creative Ways to Present
Hosting a brunch or party? Make mini versions of these fritters as bite-sized appetizers. Stack them with layers of smoked salmon and cream cheese or pile them high with fresh herbs and a sprinkle of chili flakes. They also look fantastic arranged on a wooden board with bowls of dipping sauces for a casual share-plate vibe.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cabbage fritters in an airtight container in the fridge for up to 3 days. They hold up surprisingly well and stay firm if you make sure they’ve cooled completely before storing. It’s become a lifesaver meal prep for me when I’m short on time during busy weekdays.
Freezing
Freezing these fritters is totally doable! I like to flash freeze them on a baking sheet so they don’t stick together, then transfer to a sealed freezer bag. They keep beautifully for up to 2 months, which means you can have a quick veggie snack ready to pop in the toaster oven whenever you want.
Reheating
To get back that fresh-from-the-pan crispiness, I reheat fritters in a skillet with a little oil over medium heat or pop them under the broiler for a few minutes. Microwave is tempting but usually makes them soggy, so I avoid that unless I’m in a rush.
FAQs
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Can I make this Cabbage Fritters Recipe vegan?
Absolutely! You can replace the eggs with a flax or chia seed egg substitute (mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water and let it sit until gelled). For binding, you might also add a bit more flour. Just keep in mind the texture may differ slightly from the egg-based version.
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What’s the best flour to use for gluten-free cabbage fritters?
I’ve had great luck with cassava flour and almond flour as gluten-free options. Cassava gives a light and crisp crust, while almond flour adds a nice nuttiness. Sometimes, mixing both balances texture and flavor perfectly.
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Can I bake these fritters instead of frying?
Yes! Baking is a healthier alternative and still yields tasty fritters. Preheat your oven to 420°F (215°C), place patties on parchment-lined baking sheets, and bake for 20-23 minutes, flipping halfway through. For extra crispness, broil for a minute or two at the end.
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How do I prevent the fritters from falling apart?
Mix gently to avoid releasing too much cabbage water, use enough flour to bind, and don’t forget to incorporate any liquid that settles at the bottom back into the mixture. Also, frying on medium-low heat gives them time to set without burning.
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Can I add cheese to the cabbage fritters?
Definitely! Adding about ½ to ¾ cup of grated cheese like feta, parmesan, or cheddar gives the fritters a delicious, savory boost. I sometimes add cheese for a little extra richness and my family absolutely loves it.
Final Thoughts
When I first tried this Cabbage Fritters Recipe, I was amazed at how simple ingredients could come together to make something so satisfying and versatile. Now, it’s a staple in my kitchen for those moments when I want a quick fix or something comforting without turning on the oven for long. If you’re looking to try something new with cabbage that’s easy to prepare and endlessly customizable, I can’t recommend these fritters enough. Give them a go—you might find a new favorite snack (or meal) to share with your loved ones!
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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 crispy, savory treat made from shredded cabbage, carrots, scallions, eggs, and flour, seasoned with garlic and paprika. These fritters are pan-fried to golden perfection, offering a delightful combination of crunch and tenderness. Perfect as a snack, appetizer, or side dish, they can also be baked for a healthier alternative without sacrificing crispness.
Ingredients
Cabbage Fritter “Batter”
- 16 oz shredded cabbage (about 7 packed cups or 1/3 medium head)
- 2 medium-small carrots, grated
- 2-3 scallions, thinly sliced (or 1 regular onion)
- 3 large eggs
- 4-5 tbsp flour (gluten-free or grain-free options: cassava, arrowroot, 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, grapeseed oil)
Instructions
- Prepare the Ingredients: Wash and shred the cabbage finely using a mandoline slicer, measure 16 oz. Thinly slice the scallions or onion, grate the carrots, and mince the garlic finely.
- Combine All Ingredients: In a large bowl, add the shredded cabbage, carrots, scallions, minced garlic, eggs, flour, and all seasoning spices. Gently toss with your hands to combine, coating the vegetables with egg and flour. Avoid pressing too hard to prevent drawing excess moisture from the cabbage.
- Heat the Skillet: Preheat a non-stick or ceramic-coated skillet over medium-low heat (around stove setting 3) for about 3 minutes. Add 3-4 tablespoons of fat such as ghee or oil and allow it to heat for 1 minute.
- Shape and Fry the Fritters: Form the cabbage mixture into balls by hand, then gently flatten each ball into a thin patty. Place each patty carefully into the hot skillet and press down slightly to flatten further for even cooking. Fry for about 3 minutes on one side until golden and crispy, then flip and fry the other side for another 3 minutes or until equally golden.
- Repeat Frying: Continue shaping and frying the remaining mixture, adding extra oil or ghee to the pan as needed to prevent sticking and achieve crispy edges.
- Serve Warm or Cold: Remove cooked fritters from the skillet and serve immediately or keep them warm. These fritters also reheat well and can be served chilled.
- Optional Baking Method: For a baked version, preheat oven to 420°F (215°C). Line a baking pan with lightly greased parchment paper, portion mixture into balls, flatten into patties, and bake for 20 to 23 minutes, flipping halfway through. Broil for 1 minute at the end for extra crispness.
Notes
- While mixing, some liquid (egg and cabbage juice) may pool at the bottom. Gently stir this back into the mixture before forming patties as it acts as a natural binder.
- For gluten-free or grain-free fritters, use flours such as cassava, arrowroot, or almond flour individually or combined.
- Adding ½ to ¾ cup of grated cheese (feta, parmesan, cheddar, or dairy-free alternatives) enhances flavor and texture.
- Cook fritters on medium-low heat to ensure they cook through without burning.
- If desired, double the cooking pans to speed up frying and prevent the batter from becoming too wet.
Nutrition
- Serving Size: 1 fritter
- Calories: 70
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1.2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 55mg
