Cabbage Fritters Recipe

If you’re looking for a dish that’s both comforting and surprisingly light, you’ve got to try my Cabbage Fritters Recipe. These crispy little gems are packed with fresh cabbage and shredded carrots, all held together with a simple batter and fried to golden perfection. I absolutely love how versatile and easy they are to whip up, plus they make for a fantastic snack, side dish, or even a main course when paired right. Stick with me here—I’m going to share all my tried-and-true tips to help you nail these every time!

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Ingredients You’ll Need

This Cabbage Fritters Recipe shines because of its straightforward, fresh ingredients that come together perfectly. I always recommend using fresh produce and quality flour to get the best texture—you’ll notice the difference right away.

• Shredded cabbage: I use a mandoline slicer to get those nice, fine ribbons for the best fritter texture.
• Carrots: Grated fresh, they add natural sweetness and a pop of color.
• Scallions or onion: Gives a subtle zing—scallions keep it lighter, onions add more depth.
• Eggs: They’re our natural binder, helping everything stick together perfectly.
• Flour: I’ve found both gluten-free and grain-free options work great—cassava flour is my go-to for a light, crispy finish.
• Garlic: Minced or grated fine, it adds just the right kick without overpowering.
• Seasonings: Sea salt, black pepper, paprika (smoked paprika is my fave), and optional coriander give this recipe its signature flavor punch.
• Fat for frying: I prefer ghee for its lovely nutty aroma and high smoke point, but avocado oil works wonderfully too.

Variations

One of the things I adore about this cabbage fritters recipe is how easy it is to tweak. Depending on what’s in your pantry or your dietary needs, you can switch things up—and I encourage you to make it your own.

• Cheesy additions: I often add grated parmesan or feta to the batter for a richer flavor; it gives the fritters an irresistible savory boost.
• Spice it up: Toss in some red pepper flakes or cayenne if you like a little heat—my family loves the subtle kick.
• Grain-free option: Swap out regular flour for cassava or almond flour to keep it paleo-friendly.
• Baked version: For a lighter take, bake the fritters at 420°F for 20-23 minutes, flipping halfway through—perfect when you want less oil.

How to Make Cabbage Fritters Recipe

Step 1: Prep Your Veggies for the Best Texture

Start by shredding about 16 ounces of cabbage. I love using a mandoline slicer here because it gives you these nice, thin, even strips that cook up so nicely and hold together well. Then grate your carrots and thinly slice scallions or a regular onion. Mince your garlic finely—you don’t want any big chunks sneaking in. This step is key because uniform pieces cook evenly and create a perfect balance in each bite.

Step 2: Combine Gently to Keep It Light

In a large bowl, toss the shredded cabbage, grated carrots, sliced scallions, minced garlic, eggs, flour, and seasonings together. I like to do this gently—using my hands works best—to avoid squeezing out too much moisture from the cabbage. At first, the mixture might seem a bit loose, almost like a slaw, but don’t worry! That’s normal. The magic happens when you fry.

Step 3: Fry to Crispy, Golden Perfection

Heat your non-stick skillet over medium-low heat (I usually set my burner to about 3). Add your fat—ghee is my fave because it adds flavor and handles heat well. Let it warm for about a minute before adding your fritters. Form the mixture into balls and gently press them flat in the pan—thinner fritters cook through better and get crispier. Fry them for about 3 minutes on each side until golden brown and crisp. Use two skillets if you have extra batter; this speeds things up and helps keep the pan temperature consistent.

How to Serve Cabbage Fritters Recipe

Garnishes

I love topping these fritters with a dollop of tangy Greek yogurt or sour cream, sprinkled with fresh herbs like dill or parsley. A squeeze of lemon adds a bright, fresh note that really cuts through the richness. If you want a little heat, a dash of hot sauce or chili oil works wonders.

Side Dishes

Pair these fritters with a simple green salad dressed in vinaigrette, or alongside roasted veggies for a filling meal. I’ve also enjoyed them with a bowl of soup—think creamy tomato or chicken broth—to soak up every last bit.

Creative Ways to Present

For a fun appetizer platter, serve mini versions topped with smoked salmon, a small dollop of cream cheese, and a sprig of dill. Or stack larger fritters with layers of avocado, tomato slices, and a drizzle of herb sauce for a colorful party centerpiece. I’ve done this on a brunch spread and everyone couldn’t stop raving!

Make Ahead and Storage

Storing Leftovers

Once cooled, I pop any leftover cabbage fritters into an airtight container and store them in the fridge. They keep well for up to 3 days and still taste great reheated. Just make sure they’re not stacked too tightly to preserve their crispness.

Freezing

I’ve frozen these fritters successfully by laying them out single-layer on a baking sheet until firm, then transferring them to a freezer bag. When frozen solid, they won’t stick together. This way, I can pull out exactly how many I want without hassle. They freeze best un-garnished.

Reheating

The best way to reheat, in my experience, is using a skillet over medium heat with a little oil to bring back their crispiness. The microwave tends to make them soggy, so I avoid it unless I’m in a rush. For frozen ones, thaw overnight in the fridge, then reheat the same way.

FAQs

Final Thoughts

This Cabbage Fritters Recipe has become a favorite in my kitchen because it’s simple, tasty, and perfect for any time of day. Whether you’re making a quick snack or a side dish for dinner, these fritters deliver a satisfying crunch and fresh flavor that your whole family will enjoy. I promise, once you try them, you’ll keep coming back to this recipe—as I do—because some meals just feel like a warm hug. Give them a go, and I’d love to hear how your kitchen adventures turn out!

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