Description
These crispy and flavorful Cabbage Fritters are a delightful way to enjoy a nutritious vegetable-packed snack or side dish. Made with shredded cabbage, grated carrots, scallions, eggs, and a flavorful blend of seasonings, these fritters are perfectly pan-fried to a golden brown crisp. They can also be baked for a healthier alternative. Ideal for a quick weeknight meal or appetizer, they’re easy to prepare and customizable with your choice of flour and optional cheese.
Ingredients
Scale
Cabbage Fritter “Batter”
- 16 oz shredded cabbage (about 7 packed cups or 1/3 medium head)
- 2 medium-small carrots, grated
- 2-3 scallions, thinly sliced (or 1 regular onion)
- 3 large eggs
- 4-5 tbsp flour (gluten-free or grain-free options like cassava, arrowroot, or almond flour recommended)
- 2 cloves garlic, minced
Seasonings
- 1 tsp sea salt
- ½ tsp ground black pepper
- ½ tsp paprika or smoked paprika
- ½ tsp ground coriander (optional)
For Frying
- 3-4 tbsp fat (ghee, avocado oil, grapeseed oil, or any heat-resistant oil)
Optional Add-ins
- ½ to ¾ cup grated cheese (feta, parmesan, cheddar, or dairy-free alternatives)
Instructions
- Prepare the ingredients: Wash and shred the cabbage finely using a mandoline slicer to achieve about 16 oz (7 packed cups). Thinly slice scallions or chop a regular onion, grate carrots, and finely mince garlic.
- Combine all ingredients: In a large bowl, gently toss the shredded cabbage, grated carrots, scallions or onion, minced garlic, eggs, flour, and seasonings together using your hands to coat everything evenly. Take care not to overmix to prevent drawing excess moisture from the cabbage. The mixture will initially look like a slaw but will bind once cooked.
- Heat the skillet and fat: Warm a 10-inch non-stick or ceramic-coated skillet over medium-low heat (about setting 3 on the stove) for roughly 3 minutes. Add 3-4 tablespoons of your preferred frying fat such as ghee or avocado oil and allow it to heat for 1 minute.
- Shape and fry the fritters: Form a ball with a portion of the cabbage mixture, then flatten it in your hand and place it in the skillet. Press down with a spatula or your fingers to form a thin patty for even cooking. Fry each side for about 3 minutes or until golden brown and crispy. Repeat with the rest of the batter, adding more fat as needed. Serve warm or cold.
Notes
- To bake instead of frying: Preheat oven to 420°F (215°C). Line a pan with lightly greased parchment paper. Shape cabbage patties and flatten slightly. Bake for 20-23 minutes, flipping halfway through. For extra crispness, broil during the last minute.
- While frying, you may notice liquid collecting at the bottom of the bowl. This slurry is a mix of egg, flour, and cabbage juice and acts as a binder—gently reincorporate it before shaping new fritters.
- Flour options include gluten-free and grain-free varieties such as cassava, arrowroot, or almond flour; starchier flours work best.
- Optional cheese additions like grated feta, parmesan, or cheddar (including dairy-free options) are recommended at ½ to ¾ cup for extra flavor.
Nutrition
- Serving Size: 1 fritter (approximate)
- Calories: 70
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
