If you’re on the lookout for a crunchy, savory snack or a humble side that steals the show, you’re going to love this Cabbage Fritters Recipe. It’s simple, uses everyday ingredients, and has the kind of golden crispiness that just can’t be beat. Trust me, once you try these fritters, you’ll be reaching for cabbage in a whole new way — and I’ll share exactly how to make them perfectly every time.

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Why This Recipe Works

Perfectly Balanced Texture: The cabbage keeps each fritter light and tender inside, while frying locks in a golden crunch outside.
Simple, Fresh Ingredients: Using shredded cabbage, carrots, and scallions means vibrant, fresh flavors without fuss.
Flexible & Adaptable: From gluten-free flours to adding cheeses or spices, this recipe lets you personalize it easily.
Easy, No-Nonsense Method: No special equipment or complicated steps makes it accessible for any home cook.

Cabbage Fritters, Cabbage Fritters Recipe, savory cabbage fritters, crispy cabbage fritters, easy vegetable fritters - The image shows a cooling rack filled with several golden brown vegetable pancakes, round but slightly uneven in shape. Each pancake has a mix of thinly shredded vegetables, mainly orange carrot strips and pale yellow cabbage, speckled with small green pieces likely herbs or scallions. The pancakes have a crispy texture with browned edges and a chewy-looking center, resting on a wire rack above a white marbled surface. The warm golden color contrasts with the wire rack’s dark grid, and a woman's hand is partly visible near the top right corner, suggesting the pancakes are freshly made. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this cabbage fritters recipe pulls its weight—from fresh veggies to just the right amount of flour and eggs to bind it all. Here’s a quick rundown of why each one deserves a spot in your kitchen stash before making these fritters.

Cabbage Fritters, Cabbage Fritters Recipe, savory cabbage fritters, crispy cabbage fritters, easy vegetable fritters - Flat lay of a small pile of finely shredded green cabbage, two medium-small bright orange grated carrots, three fresh green scallions sliced thinly, two whole uncracked brown eggs, a small mound of white all-purpose flour, two peeled garlic cloves minced finely, a small white ceramic bowl of golden yellow ghee, a small white ceramic bowl of coarse sea salt crystals, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of vibrant red paprika powder, and a small white ceramic bowl of light brown ground coriander powder, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Cabbage: The star of the show, it provides crunch and moisture while keeping the fritters light.
Carrots: Adds a subtle sweetness and extra color that brightens the fritters.
Scallions or Onion: Brings a mild sharpness for depth of flavor without overpowering.
Eggs: Acts as a natural binder to help your fritters hold together perfectly.
Flour: Helps absorb moisture and creates structure; choose gluten-free or grain-free varieties if preferred.
Garlic: A little punch of aromatic warmth that wakes up the flavors.
Seasonings (Salt, Pepper, Paprika, Coriander): These give a subtle spicy kick and complexity that keep things interesting.
Fat for Frying (Ghee or Oil): Ensures a crisp, golden crust and adds richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love most about this cabbage fritters recipe is how easy it is to make it your own. Over time, I’ve played with a few tweaks that really elevate or suit different occasions. Feel free to swap in your favorites or whatever you happen to have on hand!

Cheese Addition: I often toss in about ½ cup of grated feta or parmesan for a salty note that pairs beautifully with the cabbage.
Spice it Up: Adding a pinch of cayenne or a dash of smoked paprika gives these fritters a fun smoky heat.
Grain-Free Flour: If you avoid grains, arrowroot or cassava flour works wonders instead of wheat flour.
Herbs: Fresh parsley or dill stirred into the batter adds a lovely herbal brightness, especially in springtime.

Step-by-Step: How I Make Cabbage Fritters Recipe

Step 1: Prep Your Veggies Like a Pro

First things first: shred your cabbage finely with a mandoline slicer if you have one — it makes the fritters stick together better and cooks evenly. You want about 16 oz, which usually means about a third of a medium cabbage head. Grate your carrots, and thinly slice scallions or a regular onion for that sweet onion bite. Don’t forget to mince your garlic finely so it distributes nicely in every bite.

Step 2: Combine With Care

Pop all those lovely veggies into a big bowl, add the eggs, flour, minced garlic, and your seasonings. Give it a gentle toss or massage with your hands to coat everything. Here’s a little secret: don’t mix aggressively because you want to avoid drawing too much water from the cabbage — enough liquid is good, but too much will make frying a soggy mess. The batter will resemble a slaw; don’t let that fool you, it holds together wonderfully once in the pan.

Step 3: Fry to Golden Perfection

Heat up your favorite non-stick skillet on medium-low heat and add your fat of choice — I swear by ghee for flavor and crispiness. When it’s hot, form the mixture into balls with your hands and flatten them thinly in the pan. Thin fritters cook better inside, so don’t make them too thick. Fry for about 3 minutes on each side until beautifully browned and crispy. Use a spatula to flip gently so they don’t fall apart. Repeat and add more fat as needed until you’ve cooked it all.

💡 Pro Tips for Making Cabbage Fritters Recipe

Use Two Skillets If You Can: It speeds things up so you don’t lose that lovely crispness while waiting to fry the rest.
Don’t Toss the Slurry Liquid: The watery mix at the bottom contains starch and egg—it’s a secret binder! Gently reincorporate it before scooping the next fritter.
Go Low and Slow: Cooking on medium-low gives you crispy edges without burning before the center cooks through.
Press Thinly and Evenly: Flatten fritters well so they cook through, avoiding soggy middles or burnt outsides.

How to Serve Cabbage Fritters Recipe

Cabbage Fritters, Cabbage Fritters Recipe, savory cabbage fritters, crispy cabbage fritters, easy vegetable fritters - The image shows three crispy golden-brown patties cooking on a gray pan, each patty made from shredded vegetables with visible orange and pale yellow strands, likely carrots and potatoes, with small green bits. The front patty is in sharp focus, showing a crunchy, textured surface with some darker brown edges, while the other two patties are more blurred in the background. The gray pan contrasts with the warm colors of the patties, and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling these fritters with a bit of fresh lemon juice and some chopped herbs—cilantro or parsley are my go-tos. A dollop of tangy yogurt sauce or a drizzle of hot sauce adds another layer of yum that’s hard to resist. Sometimes, a little crumbled feta on top makes the perfect salty finish.

Side Dishes

These cabbage fritters are fantastic alongside a bright green salad, roasted veggies, or even as a crispy side to grilled chicken or fish. I’ve also enjoyed them with a bowl of warm soup for a cozy meal.

Creative Ways to Present

For parties, stack them up like mini sliders with avocado, tomato slices, and a smear of aioli. Or serve as bite-sized appetizers with toothpicks and a spicy dipping sauce—perfect finger food that always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftover cabbage fritters store great in an airtight container in the fridge for 2-3 days. Before storing, let them cool to room temperature so condensation doesn’t make them soggy.

Freezing

Freeze any extras by placing cooled fritters on a baking sheet in a single layer, freezing until solid, then transferring to a freezer bag. They’ll keep for up to 2 months and thaw well when you want a quick snack.

Reheating

To reheat, I usually pop them in a preheated oven at 350°F (175°C) for about 10 minutes or crisp them up in a lightly oiled skillet over medium heat for a few minutes per side. Avoid microwaving if you want to keep that crispy texture!

FAQs

Can I make this Cabbage Fritters Recipe gluten-free?

Absolutely! Simply swap regular flour with gluten-free alternatives like rice flour, almond flour, or a gluten-free baking blend. Just keep an eye on the batter consistency and add a bit more flour if it feels too wet.
What’s the best type of cabbage to use?

I prefer green cabbage for its crunch and mild sweetness, but you can also try savoy cabbage for a more tender texture or even red cabbage if you want a pop of color and slightly earthier flavor.
Can I bake the fritters instead of frying?

Yes! You can bake these at 420°F (215°C) for about 20-23 minutes, flipping halfway through. For extra crispiness, broil them for a minute or two at the end. Baking is a great option if you want a lighter version.
How do I prevent the fritters from falling apart?

The key is not to overmix and to include enough eggs and flour as binders. Also, incorporate the liquid collected in the bowl back into the batter before frying, and make sure to press the fritters thin and evenly in the pan for better structural integrity.

Final Thoughts

Making this cabbage fritters recipe has become one of my favorite kitchen rituals – it’s simple yet endlessly satisfying. I love how versatile and forgiving it is, plus it’s a great way to turn humble cabbage into something special. I know you’ll enjoy the crisp edges and tender centers as much as I do. So grab your veggies and get frying—you’ll have a delicious dish to impress friends or treat yourself in no time!

Cabbage Fritters Recipe

Why This Recipe Works

Ingredients & Why They Work

Tweak to Your Taste