Cabbage Fritters Recipe

If you’re on the hunt for an easy, crunchy, and downright delicious snack or side dish, you’ve got to try this Cabbage Fritters Recipe. I absolutely love how these fritters turn cabbage — usually a humble veggie — into crispy little golden patties that everyone in my family goes crazy for. They’re quick to whip up, packed with flavor, and perfect for those moments when you want something comforting yet light. Stick around, because I’m going to share my best tips and tricks to help you nail these every single time!

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Ingredients You’ll Need

The ingredients in this cabbage fritters recipe come together to create a mixture that’s fresh, hearty, and crispy once cooked. I always recommend using fresh cabbage and carrots because they add great texture and sweetness that balances the savory notes perfectly.

• Cabbage: Shredded finely is key for even cooking and that delightful crisp texture.
• Carrots: Grated carrots add natural sweetness and moisture — plus, they boost the color!
• Scallions or Onion: I like scallions for a subtle onion flavor, but a regular onion works too and adds a bit more depth.
• Eggs: These bind everything together and help the fritters hold their shape.
• Flour: You can use all-purpose, gluten-free, or grain-free flours like cassava or almond for a different twist.
• Garlic: Freshly minced for that punch of aroma and taste.
• Seasonings: Sea salt, black pepper, paprika, and optional coriander make these fritters flavorful without overpowering the veggies.
• Fat for Frying: Ghee is my favorite, but avocado or grapeseed oil works beautifully too as they handle heat well.

Variations

I love tailoring these cabbage fritters depending on what I have on hand or the season. You can mix and match flavors easily, so don’t hesitate to get creative and put your own spin on it.

• Add Cheese: I often sprinkle in some grated feta or parmesan — it adds a lovely salty tang and richness that takes the fritters to another level.
• Spice It Up: Throwing in some chili flakes or swapping paprika for smoked paprika really amps up the flavor.
• Make It Grain-Free: Using almond or cassava flour instead of traditional flour works great and keeps things paleo-friendly.
• Bake Instead of Fry: When I want to keep it lighter, I bake the fritters. Just pop them in the oven at 420°F and flip halfway through for crispy edges.

How to Make Cabbage Fritters Recipe

Step 1: Prep Your Veggies

Start by shredding about 16 ounces of cabbage very finely — I always use my mandoline slicer here because it’s super quick and creates uniform shreds. You want around 7 packed cups, which is roughly a third of a medium cabbage. Then grate your carrots and thinly slice your scallions or onion. Don’t forget to mince your garlic finely; it really wakes up the whole batch.

Step 2: Combine and Toss Gently

In a large bowl, toss all your veggies, eggs, flour, garlic, and seasonings together lightly. I usually use my hands for this step because it’s easier to mix evenly without crushing the veggies (you want to avoid releasing too much water). At this point, your mixture will look kind of like a slaw—don’t worry if it seems loose. This is normal, and those fritters will stick together once fried.

Step 3: Fry to Crispy Perfection

Heat your skillet over medium-low heat (I set mine to about 3 on my stove). Add your fat (ghee is my favorite) and let it warm for about a minute. Form the fritter mixture into balls with your hands, then gently press them flat in the pan — the thinner, the better for even cooking! Fry for around 3 minutes per side until golden brown and crispy. Repeat with the rest of the batter, adding more oil if needed. One great trick I discovered is if you see some liquid pooling at the bottom, stir it back into the mixture before frying the next batch to keep everything cohesive.

How to Serve Cabbage Fritters Recipe

Garnishes

I love topping these fritters with a dollop of tangy Greek yogurt or sour cream and a sprinkle of fresh herbs like dill or parsley. A squeeze of lemon juice just before serving really brightens the dish. Sometimes, I add a drizzle of your favorite hot sauce for a little kick.

Side Dishes

These fritters go wonderfully alongside a crisp green salad or a big bowl of roasted veggies. They also pair super well with a simple cucumber and tomato salad or even some steamed greens for a wholesome, balanced meal.

Creative Ways to Present

For special occasions, I like stacking the fritters like mini patties between layers of avocado or hummus spread, then serving them as sliders. They’re colorful and fancy-looking, but still easy to eat and share at parties!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cabbage fritters in an airtight container in the fridge, where they keep well for up to 3 days. Just be sure to let them cool completely before packing to avoid sogginess from steam.

Freezing

These fritters freeze amazingly well. I flash-freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer-safe bag. When you want some, just pop them in the oven or toaster oven for a quick reheat and crisp-up.

Reheating

To bring back the crispy magic, I always reheat my cabbage fritters in a skillet over medium heat or in the oven at 350°F. Avoid microwaving if you can—it tends to make them soggy. A quick toast on each side revives that golden crunch beautifully.

FAQs

Final Thoughts

This cabbage fritters recipe became a staple in my kitchen because it’s so simple yet delivers amazing flavor and texture every time. I’ve made them on rushed weeknights, lazy weekends, and even for invites, and they never disappoint. You’ll find yourself reaching for this go-to more than you expect, especially when you want a little crispy veggie goodness with minimal fuss. Trust me on this one—give the recipe a try, and I’m pretty sure it’ll become one of your favorites too!

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