Cabbage Fritters Recipe

If you’re looking for a simple, satisfying snack or side dish that’s packed with flavor and texture, you’ve gotta try this Cabbage Fritters Recipe. These fritters turn humble cabbage into crispy, golden bites that are downright addictive. I absolutely love how these come out – crispy on the outside, tender in the middle, and full of that gentle sweetness from the cabbage and carrots. Trust me, once you try this, you’ll be making it again and again.

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Ingredients You’ll Need

These ingredients work beautifully together to create fritters that hold together well without being gummy. The cabbage brings freshness and crunch, while the carrots add subtle sweetness and color. Using eggs and flour helps bind everything without too much fuss. Plus, feel free to pick the flour type that suits your diet!

• Cabbage: Fresh, tightly packed cabbage is best; shred it finely for the best texture.
• Carrots: Grated carrots add a lovely sweetness and moisture balance.
• Scallions or onion: Scallions give a mild onion flavor and nice green color, but a regular onion works too.
• Eggs: These are the all-star binders that hold your fritters together beautifully.
• Flour: Use any type—even gluten-free or grain-free like cassava or almond flour; just pick a fine, starchy one for best results.
• Garlic: Fresh minced garlic adds a flavor punch you’ll love.
• Seasonings: Sea salt, black pepper, paprika (or smoked paprika), and optional ground coriander create a beautiful flavor profile.
• Fat for frying: Ghee, avocado oil, or grape-seed oil are excellent; pick any oil that handles heat well.

Variations

I love putting my own spin on this cabbage fritters recipe because it lends itself to so many tasty tweaks. Don’t hesitate to make this your own—you’ll find some versions work better as snacks, others as hearty sides.

• Add cheese: I like mixing in some grated parmesan or feta for an extra savory boost; it melts just right and amps up the flavor.
• Spice it up: Toss in a pinch of chili flakes or cayenne if you’re craving heat—you’ll be surprised how well it balances with the sweetness of the cabbage.
• Herbaceous twist: Fresh herbs like parsley or cilantro mixed into the batter add brightness and complexity.
• Baking alternative: If you’re watching oil intake, bake the fritters at 420°F for about 20 minutes, flipping halfway; you still get a nice crust with less effort.

How to Make Cabbage Fritters Recipe

Step 1: Prep Your Veggies Just Right

Start by shredding about 16 ounces of cabbage—around one-third of a medium head. I find using a mandoline slicer really helps get those fine, even shreds that cook up nicely and hold together. Next, grate two medium-small carrots and slice 2-3 scallions thinly (or chop a regular onion if you prefer). Mince fresh garlic finely or grate it with the finer side of your box grater. It’s those simple prep steps that set you up for success.

Step 2: Combine Ingredients Gently

Put all your veggies in a large bowl and toss them lightly with three large eggs, 4-5 tablespoons of your chosen flour, garlic, and seasonings. You can use your hands here—it’s easier to feel the mixture. Just remember to be gentle; pressing too hard releases water from the cabbage, which can make the fritters too wet and tricky to fry. Don’t worry if the mixture looks a bit loose or slaw-like at this point—that’s perfectly normal.

Step 3: Shape and Fry to Golden Perfection

Heat your skillet over medium-low (I keep my stove at 3 on a scale of 1 to 6). Add 3-4 tablespoons of ghee or your choice of frying fat and let it warm for about a minute. Then, form a ball with your hands and gently press it flat in the pan—a thinner fritter cooks better inside and crisps up nicely outside. Fry each side for about 3 minutes until golden brown and crispy. I often use two skillets so I can keep turning out fritters without cooling down the pan. Don’t forget to save and gently stir back any liquid that settles at the bottom of the bowl; that liquid is pure magic binding your fritters together!

How to Serve Cabbage Fritters Recipe

Garnishes

I like to top these fritters with a dollop of tangy yogurt or sour cream, sprinkled with fresh herbs like dill or parsley. A squeeze of lemon juice right before serving brightens things up and adds a bit of zing that pairs beautifully with the sweet cabbage.

Side Dishes

These fritters go great alongside a fresh green salad, roasted veggies, or even as a side to grilled chicken or fish. On busy weeknights, I’ve also enjoyed them with a quick tomato salsa—super easy and a fresh contrast.

Creative Ways to Present

For parties, I’ve served these fritters stacked with layers of creamy avocado spread between each fritter for a fun slider effect. Another time, I added a spicy aioli drizzle and a sprinkle of toasted sesame seeds to give them an Asian-inspired vibe that everyone loved.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cabbage fritters in an airtight container in the fridge for up to 3 days. They hold their texture surprisingly well, though they’re best enjoyed within a day if you want that crisp exterior to stay intact.

Freezing

Freezing works great, too! I let the fritters cool completely, then flash freeze them on a sheet tray before transferring them to a zip-top bag. This way, they don’t stick together. When I want a quick snack later, I’ll just reheat from frozen in a hot pan or oven.

Reheating

The best way to reheat these is in a hot skillet—with a little oil to crisp them back up. Microwaving tends to make them soggy, so try to avoid that if you want to keep the fritters crispy and delicious.

FAQs

Final Thoughts

Whenever I make this Cabbage Fritters Recipe, it reminds me how a few simple ingredients and a little bit of care can turn everyday veggies into something extraordinary. They’re crispy, flavorful, and surprisingly easy to make, which is why I keep coming back to this recipe again and again. You’ll enjoy how adaptable it is and how it fits almost any meal or snack time. So go ahead, try it out—you might just find your new favorite way to enjoy cabbage!

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