If you’re craving a comforting yet light bite that’s packed with veggies and flavor, I’ve got something you’ll absolutely love. My Cabbage Fritters Recipe is one of those dishes that feels like a warm hug on a plate—crispy, savory, and surprisingly simple to make. Whether you’re looking for an easy weeknight dinner or a fun appetizer to impress your friends, these fritters always deliver that perfect crunchy-on-the-outside, tender-on-the-inside texture you’ll adore. Let me walk you through everything so you’ve got all the tips to nail this recipe every time!

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Why This Recipe Works

Simple Ingredients: Just everyday veggies and pantry staples come together for a fuss-free, wholesome meal.
Perfect Texture: Crispy on the outside with a tender, flavorful inside thanks to the shredded cabbage and eggs.
Flexible Flour Options: You can use gluten-free or grain-free flours, making it easy to adapt to dietary needs.
Flavorful Seasoning: A blend of paprika, coriander, and garlic that brings these fritters to life without overpowering.

Cabbage Fritters, vegetable fritters, crispy cabbage pancakes, savory veggie snacks, easy cabbage recipes - 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 plays its part to create that perfect balance of taste and texture. The cabbage is fresh and crisp, carrots add sweetness and color, and the eggs keep everything wonderfully bound. I usually pick my cabbage carefully to ensure it’s fresh and firm, and I love using either scallions or a mild onion for that subtle punch of flavor.

Cabbage Fritters, vegetable fritters, crispy cabbage pancakes, savory veggie snacks, easy cabbage recipes - 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: Use fresh green cabbage that’s firm and tightly packed to get fine shreds that stay crunchy.
Carrots: Adds natural sweetness and moisture; grate finely for even cooking.
Scallions or Onion: Scallions bring mild freshness, while onions add deeper flavor—choose based on your mood.
Eggs: The glue that holds it all together, making sure your fritters don’t fall apart.
Flour (any type): Helps absorb moisture and create the perfect binding; experiment with cassava, almond, or regular wheat.
Garlic: Just a couple of cloves finely minced to add that subtle zing without stealing the show.
Seasonings: Sea salt, black pepper, paprika, and coriander add warmth and depth, balancing the vegetables nicely.
Fat for frying (ghee or oil): Ghee gives a lovely nutty flavor and withstands heat well; avocado or grape-seed oil are great alternatives.

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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.

Make It Your Way

One of the things I love most about this Cabbage Fritters Recipe is how easy it is to tweak. I’ve played around with spices, add-ins, and cooking techniques to fit whatever I’ve got on hand or the flavor profile I’m craving.

Variation: Adding a handful of grated cheese, like parmesan or feta, transforms these fritters into a rich, flavorful treat I can’t resist.
Dietary Tweaks: For gluten-free, I switch the flour to cassava or almond flour without losing any of the crispy texture.
Extra Veggies: Sometimes I toss in chopped fresh herbs like parsley or dill for freshness, or add finely diced bell peppers for a pop of color and crunch.

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

Step 1: Prep Your Veggies with Care

First things first, shred your cabbage finely using a mandoline slicer if you have one—it really makes a difference in how the fritters hold together and cook evenly. Measure about 16 ounces or around 7 packed cups, which is roughly a third of a medium cabbage. Grate the carrots finely and slice the scallions or onion paper-thin. Don’t forget to mince the garlic! This prep step is the heart of the dish, so taking your time here pays off tremendously.

Step 2: Combine Gently But Thoroughly

In a large bowl, toss the shredded cabbage, carrots, scallions, garlic, eggs, flour, and all those lovely seasonings together. Use your hands to mix, but be gentle—you want everything coated without squeezing out all the cabbage’s moisture. Don’t worry if it seems wet or loosely held together; the magic happens when frying, and that little liquid slurry is actually your friend—it helps bind the fritters beautifully.

Step 3: Fry to Golden Perfection

Heat your skillet over medium-low heat (I usually set mine to a 3 out of 6). Once warmed, add your fat of choice—ghee is my go-to for flavor and high smoke point. Scoop a ball of the cabbage mixture, gently press it into a thin patty right in your hands, then place it in the skillet. Fry for about 3 minutes on each side or until golden brown and crispy. If you notice any liquid pooling in the bowl, fold it back into the mixture before forming each new fritter. This step is key for keeping things together and crispy!

Step 4: Repeat and Serve

Keep frying the remaining fritters, adding a bit more oil as needed. I find making them a bit thinner helps them cook through without the middle staying soggy. Serve these babies warm, or even cold if you want a tasty snack later on. Each fritter packs a punch, so you’ll want to make plenty!

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Tips from My Kitchen

Use Two Skillets: When I have a big batch, I use two pans to fry simultaneously so everything stays extra crispy and fresh.
Don’t Skip the Slurry: That liquid that collects is gold; fold it back to keep your fritters juicy and well-bound.
Press Thin: Flattening fritters thin helps cook the inside properly without burning the outside.
Avoid Overmixing: Mixing too hard can make the cabbage soggy, so mix gently for the best texture.

How to Serve Cabbage Fritters Recipe

Cabbage Fritters, vegetable fritters, crispy cabbage pancakes, savory veggie snacks, easy cabbage recipes - 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 usually top mine with a dollop of plain Greek yogurt or sour cream—it adds a lovely creaminess that balances the crispiness. A sprinkle of fresh herbs like dill or parsley also brightens up the dish and makes it feel extra special.

Side Dishes

These fritters pair beautifully with a simple salad or a tangy cucumber and tomato relish. When I want to turn it into a meal, I serve them alongside roasted chicken or grilled fish for a comforting, balanced plate.

Creative Ways to Present

For a party, I like to serve mini fritters on skewers with little cups of dipping sauce like tzatziki or a spicy mayo on the side—always a hit. You can also stack them with layers of fresh greens and slaw for a fun fritter “burger.”

Make Ahead and Storage

Storing Leftovers

I store leftover cabbage fritters in an airtight container in the fridge for up to 3 days. When you reheat, they might lose a bit of their crispness, but a quick re-fry or oven crisp-up works wonders.

Freezing

I’ve frozen these fritters successfully! I flash freeze them on a baking sheet first, then transfer to a freezer bag. When you’re ready, just bake them from frozen at 400°F (204°C) until crispy again—so convenient.

Reheating

To reheat leftovers, I prefer using a skillet over medium heat to bring back that crispy crust. You can also pop them in a toaster oven or under the broiler for a minute or two. Microwaving tends to make them soggy, so I avoid that.

FAQs

Can I make the Cabbage Fritters Recipe gluten-free?

Absolutely! Just swap the regular flour in the recipe for a gluten-free alternative like cassava flour, almond flour, or arrowroot powder. These options still provide great binding and keep your fritters crispy without gluten.
Is there a vegan version of this recipe?

While the original uses eggs as a binder, you can try flax or chia egg substitutes to make it vegan. Keep in mind the texture might be slightly different, and you might need to experiment with binding to get the perfect hold.
How do I prevent the fritters from falling apart?

Use the binding liquids, especially the egg and flour mix, carefully incorporating the slurry back into the cabbage mixture before frying. Also, avoid squeezing out too much water from the cabbage and press the patties thoroughly before cooking.
Can I bake the fritters instead of frying?

Yes! Preheat your oven to 420°F (215°C), place the patties on parchment-lined baking sheets, and bake for 20-23 minutes, flipping halfway through. Broiling for a minute at the end will crisp them up beautifully with less oil.
What oil is best for frying cabbage fritters?

I like ghee for its flavor and high smoke point, but avocado oil or grape-seed oil are excellent alternatives if you prefer a neutral taste and healthy fats for frying.

Final Thoughts

This Cabbage Fritters Recipe has become a staple for me whenever I want something quick, veggie-packed, and just downright tasty. It’s one of those feel-good meals I reach for because it’s flexible, full of flavor, and downright satisfying. Give it a try—you might find it becomes your new favorite way to enjoy cabbage that’s anything but boring!