Introduction

Cabbage fritters are a simple, tasty way to enjoy shredded vegetables in a crispy, golden form. Lightly spiced and pan-fried to perfection, they’re perfect as a snack, side dish, or light meal. These fritters come together quickly and use common ingredients you likely have on hand.

Ingredients

16 oz shredded cabbage
2 medium-small carrots, grated
2-3 scallions (or 1 regular onion), thinly sliced
3 large eggs
4-5 tbsp flour (see notes for gluten free or grain free options)
2 cloves garlic, minced
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp paprika or smoked paprika
1/2 tsp ground coriander (optional)
3-4 tbsp fat for frying (ghee or oil of your choice)

Instructions

Step 1: Prepare the vegetables by washing and shredding the cabbage with a mandoline slicer or knife until finely shredded (about 16 oz or 7 packed cups). Thinly slice the scallions or onion, grate the carrots, and mince the garlic.
Step 2: In a large bowl, combine the shredded cabbage, grated carrots, sliced scallions, minced garlic, eggs, flour, salt, pepper, paprika, and coriander if using. Toss gently to mix, coating everything evenly with the egg. Avoid pressing or mixing too hard to prevent the cabbage from releasing excess water.
Step 3: Heat a non-stick skillet over medium-low heat for about 3 minutes. Add the fat for frying and let it warm up for 1 minute.
Step 4: Form the cabbage mixture into balls with your hands, then place them in the skillet and press down gently to flatten into thin fritters.
Step 5: Fry each fritter for about 3 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.

Tips & Variations

For gluten-free or grain-free options, substitute regular flour with chickpea flour, almond flour, or a gluten-free blend.
Using a mandoline slicer ensures fine, uniform cabbage shreds for even cooking.
Try adding fresh herbs like parsley or dill to the batter for extra flavor.
Serve with a dollop of sour cream, yogurt, or your favorite dipping sauce.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore crispiness or warm in a microwave. Avoid soggy reheating by skipping the microwave if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fritters vegan?

Yes, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make a vegan version, though the texture may be slightly different.

What oil is best for frying?

Use oils with a high smoke point such as ghee, avocado oil, or grapeseed oil. These oils handle the medium-low frying temperature well without burning or creating off-flavors.

Cabbage Fritters Recipe

Print Recipe

★★★★★

4.7 from 460 reviews

These crispy and flavorful Cabbage Fritters are an easy and healthy snack or side dish made with shredded cabbage, grated carrots, scallions, and a blend of spices. Lightly fried to golden perfection, they are gluten-free friendly and perfect for a quick meal or appetizer.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8–10 fritters 1x
Category: Side Dish
Method: Frying
Cuisine: International
Diet: Gluten Free

Ingredients

Scale

Vegetables

16 oz shredded cabbage (about 7 packed cups, roughly 1/3 medium head)
2 medium-small carrots, grated
2–3 scallions, thinly sliced (or 1 regular onion, thinly sliced)
2 cloves garlic, minced

Wet Ingredients

3 large eggs

Dry Ingredients & Spices

4–5 tbsp flour (regular, gluten-free, or grain-free flour as preferred)
1 tsp sea salt
1/2 tsp black pepper, ground
1/2 tsp paprika or smoked paprika
1/2 tsp ground coriander (optional)

For Frying

3–4 tbsp fat for frying (ghee, avocado oil, grape-seed oil, or oil of choice)

Instructions

Prepare the Ingredients: Wash and cut all vegetables. Shred the cabbage finely using a mandoline slicer for uniform shreds. Grate the carrots using a box grater. Thinly slice scallions or onion. Mince the garlic finely or use the finer side of a box grater.
Combine Ingredients: In a large bowl, add the shredded cabbage, grated carrots, sliced scallions/onion, minced garlic, eggs, flour, salt, black pepper, paprika, and optional coriander. Toss gently to combine and coat all ingredients with the egg without pressing too hard to avoid releasing excess water from the cabbage.
Heat the Skillet and Oil: Place a non-stick skillet (about 10 inches, ceramic coated preferred) on medium-low heat (approximate stove setting 3) and heat for about 3 minutes. Add 3-4 tablespoons of your chosen fat for frying and let it heat for 1 minute until shimmering.
Shape and Fry the Fritters: Form small balls from the cabbage mixture in your hands and place them onto the hot skillet. Press down gently with a spatula or your hands to flatten into thin patties, which helps them cook evenly and thoroughly inside.
Cook Until Golden and Crisp: Fry the fritters for approximately 3 minutes on each side, or until they are golden brown and crispy on the surface. Adjust heat as necessary to prevent burning while ensuring they cook through.
Repeat: Continue to fry the remaining fritter mixture in batches, adding more oil or ghee as needed to keep the skillet well-coated and prevent sticking.

Notes

For gluten-free or grain-free versions, substitute the flour with almond flour, chickpea flour, or another preferred gluten-free flour.
Using a mandoline slicer for the cabbage ensures uniform shredding but a sharp knife and careful slicing can also work.
Do not overmix the batter to avoid drawing too much moisture from the cabbage, which can make frying difficult.
Ensure the fritters are thinly pressed before frying to cook them thoroughly and avoid sogginess in the center.
Use heat-resistant oils like ghee, avocado oil, or grape-seed oil for best results at medium-low heat.

Keywords: Cabbage fritters, gluten-free fritters, healthy snacks, vegetable fritters, fried cabbage patties, easy side dish