Description
Cabbage Fritters are a delightful and crispy vegetarian snack made with shredded cabbage, carrots, scallions, and a flavorful blend of spices. These fritters are bound together with eggs and flour, then pan-fried to golden perfection. They make a great appetizer or side dish and can be easily adapted for gluten-free or grain-free diets.
Ingredients
Scale
Cabbage Fritter Batter
- 16 oz shredded cabbage
- 2 medium-small carrots – grated
- 2-3 scallions – thinly sliced (or 1 regular onion)
- 3 large eggs
- 4-5 tbsp flour (use gluten free or grain free options like cassava, arrowroot, or almond flour)
- 2 cloves garlic – minced
Seasonings
- 1 tsp sea salt
- ½ tsp black pepper – ground
- ½ tsp paprika (or smoked paprika)
- ½ tsp coriander – ground (optional)
- 3-4 tbsp fat for frying (ghee, avocado oil, or grape-seed oil)
Instructions
- Prepare the ingredients: Wash and shred the cabbage using a mandoline slicer for fine, uniform shreds (about 7 packed cups or 16 oz). Thinly slice scallions or onion, grate carrots, and mince the garlic.
- Combine all ingredients: In a large bowl, gently toss all prepared vegetables with eggs, flour, and seasonings to coat without drawing out too much liquid. Use your hands lightly for mixing.
- Heat the skillet: Warm a non-stick 10″ skillet over medium-low heat for about 3 minutes, then add your chosen fat and heat for another minute.
- Form and fry fritters: Shape the mixture into balls and flatten them thinly using a spatula or your hands directly in the skillet. Fry each fritter for about 3 minutes on each side until golden brown and crispy. Add more fat as needed and repeat with remaining batter.
- Serve: Serve the fritters warm or cold as a snack, appetizer, or side dish.
Notes
- To bake the fritters, preheat oven to 420°F (215°C). Place flattened patties on greased parchment paper and bake for 20-23 minutes, flipping halfway. Broil for 1 minute at the end for extra crispiness.
- Do not discard the liquid that accumulates in the batter; gently mix it back before scooping new fritters as it acts as a binding agent.
- Flour options include any type you prefer—gluten-free or grain-free flours such as cassava, arrowroot, or almond flour work well. Use starchier flours for better binding.
- Add ½ to ¾ cup grated cheese (feta, parmesan, cheddar, or dairy-free versions) to the batter for extra flavor and texture.
Nutrition
- Serving Size: 1 fritter
- Calories: 75 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
