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

Scale

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)

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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