If you’re looking to add a crispy, flavorful twist to your veggie repertoire, you absolutely have to try this Cabbage Fritters Recipe. When I first made these, I was amazed by how simple ingredients turned into something so deliciously addictive. You’ll find that these fritters are not only easy to whip up but also perfectly satisfying, whether for a quick snack, side dish, or a light meal.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday veggies and pantry staples you probably already have.
- Versatile Cooking Method: You can fry or bake these fritters—perfect for your preferred cooking style.
- Gluten & Grain-Free Friendly: Easy to adapt with different flours so everyone can enjoy them.
- Deliciously Crispy: Golden outside with tender, flavorful veggies inside—my family goes crazy for this texture combo.
Ingredients You’ll Need
Combining shredded cabbage with carrots and onions gives these fritters a fresh, vibrant flavor. Plus, eggs and flour work their magic to bind everything into perfect little patties ready for frying or baking.
- Cabbage: I recommend shredding finely for even cooking and better binding.
- Carrots: Adding natural sweetness and color, grate them finely to mix evenly.
- Scallions or Onion: Scallions give a mild punch, but a regular onion works beautifully if that’s what you have.
- Eggs: They’re your binder, so don’t skimp—use large, fresh eggs for the best hold.
- Flour: I usually use all-purpose flour, but you can swap for gluten-free or grain-free flours like cassava or almond.
- Garlic: Fresh minced or grated garlic adds a subtle but essential kick of flavor.
- Seasonings: Sea salt, black pepper, paprika, and coriander bring warmth and depth.
- Fat for frying: Ghee is my go-to for that rich, nutty taste, but avocado or grape-seed oil also work great.
Variations
I love tweaking this cabbage fritters recipe depending on what I have on hand or my mood. Don’t hesitate to make it your own!
- Add Cheese: I sometimes fold in grated cheddar or parmesan to up the flavor game; it melts beautifully inside.
- Spice It Up: For a little heat, sprinkle in some chili flakes or cayenne pepper—my family digs the extra kick!
- Herbs: Fresh dill or parsley tossed in adds a lovely freshness that complements the cabbage nicely.
- Baking Option: If you want a lighter version, baking works wonderfully—perfect for when you’re avoiding extra oil.
How to Make Cabbage Fritters Recipe
Step 1: Prep and Shred with Care
Start by washing and shredding your cabbage finely—I use a mandoline slicer to get the perfect thin strips. You’ll want about 16 ounces, which is roughly 7 packed cups or a third of a medium head. Then, grate your carrots and slice the scallions thinly. Mince your garlic or grate it finely to spread the flavor evenly. Taking time here really pays off in the final texture of your fritters.
Step 2: Mix Ingredients Gently
In a large bowl, toss the shredded veggies with eggs, flour, garlic, and your seasonings. I like to use my hands gently—it helps coat everything without squeezing out the cabbage’s moisture. At first, it’s normal to think the mixture is too wet or won’t stick; don’t worry, the fritters come together perfectly once cooked.
Step 3: Fry to Golden Perfection
Heat your skillet on medium-low—take about 3 minutes to get it just right. Add your fat of choice (I’m a ghee fan for that hint of nuttiness) and let it warm up. Shape the mixture into small balls, then flatten them thinly before placing in the skillet. Fry each side for about 3 minutes or until golden and crisp. Repeat with the rest, adding more fat between batches if needed. You’ll get such a satisfying crunch every time.
Pro Tips for Making Cabbage Fritters Recipe
- Don’t Discard the Liquid: You’ll notice some liquid pooling in the bowl after mixing—that’s gold! Stir it back in gently; it helps bind your fritters much better.
- Use Two Skillets: If you want to speed things up, frying simultaneous batches in two pans works wonders.
- Thin Is In: The thinner you press your fritters, the crispier the outside and fully cooked the inside—you’ll thank me later!
- Flour Flexibility: Don’t stress about flour type—gluten-free, grain-free, all-purpose—they all work, just adjust quantity if needed.
How to Serve Cabbage Fritters Recipe
Garnishes
I’m a sucker for a dollop of tangy yogurt or sour cream on top—adds a cool creaminess that pairs so well with the crispy fritters. Sometimes I sprinkle fresh herbs like parsley or chives for color and fresh flavor. A squeeze of lemon juice right before serving gives it that extra brightness I adore.
Side Dishes
These fritters shine alongside a simple green salad or a bowl of soup for a cozy meal. When I’m serving them for dinner, some roasted potatoes or a warm grain like quinoa works wonderfully to round out the plate.
Creative Ways to Present
For parties, I’ve arranged these fritters on a big platter livened up with microgreens and a side of dipping sauces—think garlic aioli or a spicy harissa mayo. They always get devoured fast, and the presentation gets compliments every time!
Make Ahead and Storage
Storing Leftovers
I store leftover fritters in an airtight container in the fridge, and they’re good for up to 3 days. I find it best to layer them separated by parchment paper so they don’t stick together.
Freezing
Freezing works great too! I flash-freeze them on a baking sheet first to keep them separate, then transfer to a freezer bag. When you’re ready, just heat them in the oven or skillet until warmed through and crispy again.
Reheating
Rather than microwaving (which can make them soggy), I reheat cabbage fritters in a hot skillet or oven. This keeps the outside crisp while warming the inside perfectly—my secret to leftovers tasting fresh.
FAQs
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Can I make this cabbage fritters recipe gluten-free?
Absolutely! You can swap the regular flour for gluten-free options like cassava, almond, arrowroot, or a gluten-free all-purpose mix. Just keep in mind that the texture might vary slightly depending on the flour, but the fritters will still be tasty and hold together well.
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What’s the best way to get crispy fritters?
The key is frying on medium-low heat and making the fritters thin enough to cook through without burning. Also, using enough fat and not overcrowding the pan helps them brown evenly. I’ve found pressing them firmly in the skillet gives the best crisp crust.
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Can I bake the cabbage fritters instead of frying?
Yes! Baking is a great alternative for a lighter dish. Just preheat your oven to 420°F (215°C), bake on parchment-lined trays for about 20-23 minutes, flipping once. For extra crispiness, finish with a quick broil at the end. It’s a bit hands-off but still delicious.
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How do I prevent the fritters from falling apart?
Make sure you mix the batter gently to avoid releasing too much water from the cabbage. Also, don’t skip the eggs and flour—they act as binders. Lastly, fry on the right heat and resist flipping too often; give each side enough time to create a solid crust before turning.
Final Thoughts
Honestly, this cabbage fritters recipe has become one of my favorite go-tos—it’s humble yet so full of flavor and texture. Whether you’re feeding a crowd or just yourself, these fritters deliver satisfaction in every bite without fuss or fancy ingredients. Give it a try, and I’m sure you’ll see why my family keeps asking for seconds!
Print
Cabbage Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 17 fritters
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Crispy and flavorful cabbage fritters made with shredded cabbage, grated carrots, scallions, and a seasoned egg-flour batter, pan-fried to golden perfection. These versatile fritters can be enjoyed warm or cold, and offer a delightful way to incorporate vegetables into your meal. They can also be baked for a healthier alternative.
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 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 grapeseed oil)
Instructions
- Prepare the ingredients: Wash and shred the cabbage finely using a mandoline slicer for uniform thin shreds. Thinly slice scallions or onion. Grate carrots using a box grater. Mince garlic or grate finely.
- Combine all ingredients: In a large bowl, gently toss the shredded cabbage, grated carrots, scallions, minced garlic, eggs, flour, and seasonings together. Use your hands lightly to coat everything with egg without pressing hard to avoid drawing excess water from the cabbage. The mixture will seem loose and like a slaw initially but will bind when cooked.
- Heat the skillet: Heat a non-stick or ceramic coated skillet over medium-low heat (about stove setting 3) for 3 minutes. Add your chosen fat (ghee or oil) and heat for another minute until shimmering.
- Shape and fry the fritters: Form a ball of the cabbage mixture in your hand and place it in the hot skillet. Press down gently with a spatula or hand to flatten it; the thinner the fritter, the better it will cook through. Fry for about 3 minutes on each side until the surface is golden brown and crispy. Repeat for all fritters, adding more oil as needed.
- Serve: Serve the cabbage fritters warm or cold as a snack, side dish, or light meal.
- Alternative baking method: To bake, preheat the oven to 420°F (215°C). Line a baking pan with lightly greased parchment paper. Portion the mixture into balls and flatten slightly. Bake for 20-23 minutes, flipping halfway through. For a crispier crust, broil for a final minute.
Notes
- While mixing, some liquid (egg, flour, and cabbage juice) may collect at the bottom. Do not discard this as it acts as a binding slurry; gently mix it back before scooping the next batch.
- If working with a large batch, consider using two skillets to fry simultaneously to prevent the batter from sitting too long.
- Flour options are flexible: use all-purpose, gluten-free, or grain-free flours such as cassava, arrowroot, or almond flour. Finer and starchier flours work best.
- Adding cheese like grated feta, parmesan, or cheddar (about ½ to ¾ cup) can enhance flavor and texture; dairy-free options also work well.
- Frying oil should be heat resistant; ghee, avocado oil, or grapeseed oil are recommended.
Nutrition
- Serving Size: 1 fritter (approx.)
- Calories: 85
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
