Crispy Cabbage Fritters

I’ve always believed that the best recipes are the ones that make you feel good about eating vegetables. My kids will happily munch on French fries all day, but ask them to eat their greens and suddenly they’re not hungry. That’s where these cabbage fritters come in.

What I love about this recipe is how it turns a humble head of cabbage into something crispy and golden that everyone actually wants to eat. You’re getting all that good nutrition from the cabbage and carrots, but it tastes like you’re treating yourself. Plus, you probably have most of these ingredients sitting in your kitchen right now.

These fritters are perfect for breakfast alongside some eggs, as a side dish for dinner, or even as a snack when you’re craving something crunchy. They’re crispy on the outside, tender on the inside, and way easier to make than you’d think. No fancy techniques required – just mix, scoop, and fry.

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What Kind of Cabbage Should I Use?

Green cabbage is your best bet for these fritters since it’s easy to find and has a mild, slightly sweet flavor that works perfectly. You can also use Napa cabbage if you want something a bit more tender and delicate, though it has a higher water content so you might need to squeeze out extra moisture. Red cabbage will work too and adds a pretty color, but keep in mind it can turn your fritters a bit purple. Whichever type you choose, make sure to shred it finely so it cooks evenly and holds together well in the fritter.

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Options for Substitutions

These fritters are pretty forgiving when it comes to swaps:

• Cabbage: Green cabbage is standard here, but you can use savoy cabbage or even napa cabbage. Just note that napa cabbage has more water content, so squeeze out extra moisture before mixing.
• Flour: All-purpose flour works best for binding, but you can try whole wheat flour or oat flour if needed. For a gluten-free version, use rice flour or a gluten-free blend, though you might need an extra tablespoon to get the right consistency.
• Scallions: No scallions? Use a small yellow onion or shallot instead. Chop it finely and you’ll get a similar flavor.
• Eggs: For binding, eggs are pretty important here. If you need an egg substitute, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), but let the mixture sit for 5 minutes before adding.
• Fat: You can use vegetable oil, olive oil, butter, or even coconut oil for frying. Each will give a slightly different flavor, but all work well.
• Spices: Feel free to adjust the spices to your taste. Cumin works nicely in place of coriander, or add a pinch of cayenne if you like some heat.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cabbage fritters is not squeezing out excess moisture from the shredded cabbage and grated carrots – wrap them in a clean kitchen towel and twist hard to remove as much water as possible, or your fritters will fall apart in the pan.

Another common error is cooking over high heat, which burns the outside before the inside cooks through, so stick to medium-low heat and be patient for that golden-brown crust.

Don’t skip letting the mixture sit for 5-10 minutes after combining everything, as this gives the flour time to absorb moisture and helps bind the fritters together.

Finally, avoid overcrowding the pan, which drops the temperature and causes steaming instead of frying – work in batches and give each fritter plenty of space to get crispy on both sides.

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What to Serve With Cabbage Fritters?

Cabbage fritters are perfect as an appetizer or light meal, and they really shine when paired with a cool, tangy dipping sauce like sour cream mixed with fresh dill or a simple yogurt-based sauce with lemon and garlic. I love serving them alongside a fresh cucumber and tomato salad to balance out the crispy, savory fritters with something light and refreshing. They also make a great side dish to grilled chicken or fish, or you can turn them into a full meal by serving them over a bed of mixed greens with a drizzle of tahini dressing. For a heartier option, pair them with some rice pilaf or couscous and a protein of your choice.

Storage Instructions

Store: Keep your leftover cabbage fritters in an airtight container in the fridge for up to 4 days. They’re great to grab for a quick snack or light lunch throughout the week, and honestly taste pretty good cold too if you’re in a rush.

Freeze: These fritters freeze really well for up to 3 months. Let them cool completely, then arrange them in a single layer on a baking sheet to freeze solid before transferring to a freezer bag. This way they won’t stick together and you can grab just what you need.

Reheat: To get them crispy again, warm the fritters in a skillet over medium heat with a little oil for a few minutes on each side. You can also use the oven at 375°F for about 10 minutes, which works great if you’re reheating a bunch at once.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 35-45 g
• Carbohydrates: 50-60 g

Ingredients

• 1 lb cabbage (shredded into thin 1/8-inch strips)
• 2 carrots (grated coarsely for better texture)
• 3 scallions
• 3 eggs (I prefer Vital Farms pasture-raised eggs)
• 6 tbsp flour (I always use King Arthur all-purpose flour)
• 2 garlic cloves (freshly minced for best flavor)
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp paprika
• 1/2 tsp coriander
• 1/4 tsp baking powder
• 4 tbsp fat (use a neutral oil like Bertolli Extra Light Olive Oil)

Step 1: Prepare Mise en Place and Dry Ingredients

• 1 lb cabbage
• 2 carrots
• 3 scallions
• 2 garlic cloves
• 6 tbsp flour
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp paprika
• 1/2 tsp coriander
• 1/4 tsp baking powder

Shred the cabbage into thin 1/8-inch strips and place in a large mixing bowl.

Grate the carrots coarsely and add to the bowl.

Slice the scallions (both white and green parts) and mince the garlic cloves.

In a separate small bowl, whisk together the flour, salt, pepper, paprika, coriander, and baking powder.

This pre-mixed dry blend will ensure even seasoning throughout the fritters.

Step 2: Combine Vegetables and Create Batter

• cabbage and carrot mixture from Step 1
• 3 scallions
• 2 garlic cloves
• 3 eggs
• dry ingredient mixture from Step 1

Add the minced garlic and sliced scallions to the bowl with the cabbage and carrots.

Crack the eggs directly into the mixture and whisk them lightly to combine.

Pour the dry ingredient mixture from Step 1 over the vegetables and eggs, then fold everything together until the batter is evenly mixed and the vegetables are well coated.

I like to squeeze the cabbage gently as I fold—this helps release excess moisture that would otherwise make the fritters soggy.

Step 3: Heat Oil and Pan

• 4 tbsp fat

Place a large skillet over medium heat and let it warm for 2-3 minutes.

Add the oil and heat for another minute until it shimmers and is hot but not smoking.

The medium heat is important—too high and the outside will brown before the inside cooks through; too low and the fritters will absorb excess oil and become greasy.

Step 4: Fry Fritters Until Golden Brown

• cabbage and egg batter from Step 2

Using a spoon or small ice cream scoop, drop portions of the batter from Step 2 into the hot oil, spacing them about 2 inches apart.

Gently flatten each fritter with the back of the spoon to about 1/2-inch thickness—this helps them cook evenly and develop a crispy exterior.

Fry for 3 minutes until the bottom is golden brown, then flip carefully and fry for another 3 minutes on the second side.

Work in batches if needed to avoid overcrowding the pan.

I find that letting the fritters get a deep golden color (not just light brown) gives them much better flavor and texture.

Step 5: Drain and Serve

Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

Serve warm for the best texture, or let them cool to room temperature if you prefer.

These fritters are delicious on their own or served alongside a tangy yogurt sauce or fresh salsa.

Crispy Cabbage Fritters

Delicious Crispy Cabbage Fritters recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 650 kcal

Ingredients

  

• 1 lb cabbage (shredded into thin 1/8-inch strips)
• 2 carrots (grated coarsely for better texture)
• 3 scallions
• 3 eggs (I prefer Vital Farms pasture-raised eggs)
• 6 tbsp flour (I always use King Arthur all-purpose flour)
• 2 garlic cloves (freshly minced for best flavor)
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp paprika
• 1/2 tsp coriander
• 1/4 tsp baking powder
• 4 tbsp fat (use a neutral oil like Bertolli Extra Light Olive Oil)

Instructions

 

• Shred the cabbage into thin 1/8-inch strips and place in a large mixing bowl. Grate the carrots coarsely and add to the bowl. Slice the scallions (both white and green parts) and mince the garlic cloves. In a separate small bowl, whisk together the flour, salt, pepper, paprika, coriander, and baking powder. This pre-mixed dry blend will ensure even seasoning throughout the fritters.
• Add the minced garlic and sliced scallions to the bowl with the cabbage and carrots. Crack the eggs directly into the mixture and whisk them lightly to combine. Pour the dry ingredient mixture from Step 1 over the vegetables and eggs, then fold everything together until the batter is evenly mixed and the vegetables are well coated. I like to squeeze the cabbage gently as I fold—this helps release excess moisture that would otherwise make the fritters soggy.
• Place a large skillet over medium heat and let it warm for 2-3 minutes. Add the oil and heat for another minute until it shimmers and is hot but not smoking. The medium heat is important—too high and the outside will brown before the inside cooks through; too low and the fritters will absorb excess oil and become greasy.
• Using a spoon or small ice cream scoop, drop portions of the batter from Step 2 into the hot oil, spacing them about 2 inches apart. Gently flatten each fritter with the back of the spoon to about 1/2-inch thickness—this helps them cook evenly and develop a crispy exterior. Fry for 3 minutes until the bottom is golden brown, then flip carefully and fry for another 3 minutes on the second side. Work in batches if needed to avoid overcrowding the pan. I find that letting the fritters get a deep golden color (not just light brown) gives them much better flavor and texture.
• Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Serve warm for the best texture, or let them cool to room temperature if you prefer. These fritters are delicious on their own or served alongside a tangy yogurt sauce or fresh salsa.