Name: Cabbage Fritters Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 16 oz shredded cabbage (about 7 packed cups, 1/3 medium head); 2 medium-small carrots, grated; 2-3 scallions (or 1 regular onion), thinly sliced; 3 large eggs; 4-5 tbsp flour (use gluten-free or grain-free flour if preferred); 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, avocado oil, or grape-seed oil)

Jump to Recipe· 4.1 from 7 reviews

I absolutely adore this Cabbage Fritters Recipe because it transforms humble cabbage and simple ingredients into crispy, golden bites bursting with flavor. Whenever I make these fritters, I’m always surprised at how satisfying and versatile they are. They have a wonderful crunch on the outside and tender, flavorful inside, making them a perfect snack or side dish that I feel great serving to friends and family.

Why You’ll Love This Cabbage Fritters Recipe

What first grabbed me about this recipe was the fantastic balance of flavors. The sweetness of fresh shredded cabbage and grated carrots pairs beautifully with the subtle warmth of paprika and coriander, while the punch of garlic and scallions adds a savory kick. Every bite feels fresh, vibrant, and comforting. I love that this recipe isn’t heavy or greasy like some fried dishes can be; instead, it manages to be crispy and flavorful without feeling overwhelming.

Beyond taste, one of the things I appreciate most is how simple it is to prepare. The ingredients are everyday kitchen staples, and the steps are super straightforward with no complicated techniques. Whether I’m cooking for a casual weeknight dinner or a relaxed weekend get-together, these fritters come together quickly and never disappoint. Plus, they reheat well, which means I can make a batch ahead of time and enjoy them throughout the week. This Cabbage Fritters Recipe is truly a winner in my book for both ease and excellence.

Ingredients You’ll Need

A wooden board on a white marbled surface holds cooking ingredients. On the board, there is a clear glass bowl filled with a large amount of shredded pale yellow cheese. Below the bowl are two brown eggs, two bright orange carrots, two cloves of garlic, a small whole onion, and three green onions laid out roughly side by side. To the left of the cheese bowl is a small white bowl with white flour. In front and towards the bottom of the board, there are three small white bowls, each with different spices: one with a dark brown-red powder, one with black and white mixed pepper, and one with fine white salt. A woman's hand holds the edge of the wooden board, and a dark gray cloth lies on the white marbled surface around the board. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe work together harmoniously to create the perfect texture, flavor, and color contrast. Each one is simple yet essential, giving you a delicious final product without any fuss.

16 oz shredded cabbage: The star ingredient, providing crunch and a mild sweetness.
2 medium-small carrots (grated): Adds natural sweetness and vibrant color.
2-3 scallions (or 1 regular onion): Gives a fresh, slightly pungent bite that lifts the fritters.
3 large eggs: Binds everything together and adds richness.
4-5 tbsp flour: Helps create that crispy crust; use gluten-free or grain-free options if needed.
2 cloves garlic (minced): Packs a savory punch that complements the veggies beautifully.
1 tsp sea salt: Balances all the flavors and enhances natural vegetable sweetness.
1/2 tsp black pepper: Adds gentle heat and earthiness.
1/2 tsp paprika (or smoked paprika): Brings a warm, smoky depth that I adore.
1/2 tsp coriander (ground, optional): Offers a bright, citrusy hint that’s interesting but not overpowering.
3-4 tbsp fat for frying: I suggest ghee or your favorite heat-safe oil for perfect crispiness.

Directions

Step 1: Start by washing and preparing all your ingredients. Shred your cabbage finely using a mandoline slicer if you can—I find it makes the fritters easier to bind and gives a lovely uniform texture. You’ll need about 16 oz or roughly 7 packed cups of shredded cabbage.

Step 2: Thinly slice the scallions or your onion, grate the carrots finely, and mince the garlic. These small cuts help distribute flavor evenly throughout each fritter.

Step 3: In a large bowl, combine the cabbage, carrots, scallions, garlic, eggs, flour, and seasonings (salt, pepper, paprika, and optional coriander). Gently toss everything together using your hands, being careful not to squeeze or press too hard to avoid drawing out too much water from the cabbage.

Step 4: The mixture will look loose and a bit like slaw at first, but don’t worry about that. Once fried, the fritters will firm up beautifully.

Step 5: Heat a non-stick skillet over medium-low heat for about 3 minutes. Add your fat of choice (I love ghee for its flavor and high smoke point) and let it get hot for 1 minute.

Step 6: Shape the cabbage mixture into small balls in your hands and place them gently into the skillet. Press each ball down with a spatula or your hands to flatten into thin patties—thinner fritters cook more evenly and get crispier.

Step 7: Fry each side for about 3 minutes, or until golden brown and crispy. Adjust the heat if necessary so they cook through without burning. Repeat the process with the remaining batter, adding more oil as needed.

Step 8: Serve your fritters warm for the best texture and flavor, or enjoy them at room temperature or chilled as a tasty snack or side.

Servings and Timing

This recipe makes about 17 fritters, which is perfect for serving 4 to 6 people as a side dish or snack – I usually plan on about 3 to 4 fritters per person depending on appetite.

Prep time is roughly 15 minutes, mainly for shredding and preparing the vegetables. Cooking will take about 25 to 30 minutes, depending on the size of your skillet and batch size. Total time clocks in around 45 to 50 minutes. There’s no special resting time needed, so you can serve them as soon as they cool slightly from the pan.

How to Serve This Cabbage Fritters Recipe

The image shows three golden brown potato pancakes cooking in a black pan. Each pancake has a rough round shape with crispy edges and a chewy texture made from shredded potatoes. The pancakes have a mix of light yellow and golden brown colors with some darker browned spots where they are crispier. The surface beneath is a white marbled texture blurred out in the background. Photo taken with an iphone --ar 4:5 --v 7

I love serving these cabbage fritters alongside a simple green salad dressed with lemon vinaigrette. The brightness of the salad perfectly complements the warm, savory fritters. Another favorite is pairing them with a creamy yogurt or sour cream dip infused with herbs like dill or chives—the cool creaminess creates a wonderful contrast to the crispy fritters.

To make these a truly crowd-pleasing appetizer or party snack, I sometimes garnish the fritters with a sprinkle of fresh parsley or cilantro and a dash of smoked paprika on top. For a heartier meal, serving them with roasted potatoes or a bowl of soup turns this dish into a satisfying comfort food experience.

When it comes to drinks, I find a crisp white wine such as Sauvignon Blanc or a lively sparkling water with a splash of citrus really pairs well. For casual weeknights, cold iced tea or a light lager beer makes for an easy, refreshing companion. I usually serve the fritters warm or at room temperature, but they also taste great chilled, making them perfect for potlucks and picnics. As for plating, arranging 3 to 4 fritters per person on a large platter with a small bowl of dipping sauce is my go-to setup—simple yet inviting.

Variations

One of the things I enjoy most about this Cabbage Fritters Recipe is how easy it is to adapt to different tastes and dietary needs. For example, if you want a gluten-free version, swapping regular flour for chickpea flour or almond flour works wonderfully and adds a nice texture twist. If you’re vegan, you can replace the eggs with a flax egg or a mashed banana, though I find the texture slightly different but still delicious.

Flavor-wise, I love experimenting by adding shredded zucchini or finely chopped spinach for extra veggies, or mixing in some grated cheese if I want an indulgent touch. For spice lovers, a pinch of cayenne or chili flakes really perks up the flavor.

While pan-frying is my favorite because of the crispy edges it creates, I’ve also tried baking these fritters on a parchment-lined sheet at 400°F for about 20 minutes, flipping halfway through. It’s a great hands-off option, especially when making larger batches. Another method I’ve explored is shallow frying with different oils like avocado oil or coconut oil, each adding their unique aroma.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the fritters in an airtight container in the refrigerator. They’ll keep well for up to 3 days. I find layering them with parchment paper between fritters helps keep them from sticking together. When refrigerated promptly, they retain much of their texture and flavor for easy snacking the next day.

Freezing

Cabbage fritters freeze nicely, which is perfect for meal prep. To freeze, first allow the fritters to cool completely. Then place them on a baking sheet in a single layer, freeze until solid (about 1-2 hours), and transfer them to a zip-top freezer bag or airtight container. They can be stored frozen for up to 2 months. This way, you can pull out just what you need whenever the craving hits.

Reheating

When reheating, I avoid the microwave as it tends to make the fritters soggy. Instead, I reheat them in a non-stick skillet over medium heat for a few minutes until warmed through and slightly crispy again. Alternatively, reheating in a 350°F oven for 5-8 minutes also restores a lovely crisp surface. This helps bring back that freshly cooked texture and taste that’s so satisfying.

FAQs

Can I use other vegetables besides cabbage in this Cabbage Fritters Recipe?

Absolutely! While cabbage is the star, you can mix in other shredded vegetables like zucchini, broccoli stems, or cauliflower to add variety and nutrition. Just be mindful of excess moisture and pat vegetables dry if needed.

What type of flour works best for these fritters?

I usually use all-purpose flour, but for gluten-free options, chickpea or almond flour are excellent substitutes. They provide good binding while contributing their own subtle flavor and texture.

How do I ensure the fritters hold together and don’t fall apart?

The eggs and flour work as binders, so be sure to mix gently without squeezing out the cabbage’s moisture. Also, pressing the fritters thin before frying helps them cook evenly and hold their shape.

Can I bake the fritters instead of frying?

Yes, baking is a great alternative. Place them on parchment paper in a preheated 400°F oven and bake for about 20 minutes, flipping halfway. The texture will be less oily but still tasty and crisp on the outside.

Are these fritters suitable for meal prep and freezing?

Definitely! They freeze very well and can be reheated without losing much quality. Just cool completely before freezing and reheat gently for the best results.

Conclusion

I really hope you give this Cabbage Fritters Recipe a try soon—it’s become one of my absolute favorites not just because it’s delicious, but because it’s simple, adaptable, and so satisfying. Whether you’re feeding a crowd or just treating yourself, these fritters bring a wonderful crunch and flavor to any meal. I’m sure once you taste them, you’ll be just as excited to make them again and again!