If you’re on the hunt for a simple, delicious way to make cabbage shine, then you’ve got to try my **Cabbage Fritters Recipe**. These crispy, golden nuggets of veggie goodness have become a staple in my kitchen because they’re easy, fast, and wildly tasty. I love that these fritters balance tender cabbage and carrots with just the right seasoning, and the best part? They’re super adaptable, so you can make them just the way you like. Trust me, once you make these, you’ll wonder why you haven’t been frying up cabbage like this forever.

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Why This Recipe Works

Simple Ingredients: Uses everyday veggies and pantry staples to create something special without fuss.
Perfect Texture: Crispy on the outside but tender inside, thanks to the balance of eggs and flour binding the cabbage.
Flexible & Customizable: You can easily swap flours or add cheese to suit whatever you have or your dietary needs.
Great for Any Meal: Works as a snack, side, or even a light main dish that everyone will keep asking for.

Cabbage Fritters, how to make cabbage fritters, easy cabbage fritters, crispy veggie fritters, healthy 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

The magic of these cabbage fritters lies in the blend of fresh veggies, simple seasonings, and just enough binder to hold everything together without being heavy. Each ingredient plays a role, and knowing why helps you make the best fritters every time.

Cabbage Fritters, how to make cabbage fritters, easy cabbage fritters, crispy veggie fritters, healthy 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: The star! I like using shredded green cabbage for a nice crunch and bulk; it’s affordable and packed with nutrients.
Carrots: Add sweetness and color, plus a touch of moisture to keep the fritters tender.
Scallions or Onion: These bring mild sharpness and depth without overpowering the dish.
Eggs: They bind everything together and add richness.
Flour: Acts as the structural glue; you can use anything from all-purpose to gluten-free such as cassava or almond flour.
Garlic: Gives that punch of flavor that wakes up the whole fritter.
Seasonings: Salt, pepper, paprika, and coriander round out the flavors perfectly.
Fat for frying (ghee or oil): Essential for that crispy golden crust and rich flavor.

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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

I love this Cabbage Fritters Recipe because it’s a blank canvas — you can really make it your own. Whether you want to add some heat, play with different flours, or sneak in cheese, the options are endless and all equally delicious!

Cheese Add-in: Sometimes I add a handful of grated parmesan or feta for an extra savory twist — it melts beautifully and adds a nice tang.
Spicy Kick: If you’re like me and enjoy a little heat, stirring in a pinch of cayenne or chili flakes livens things up wonderfully.
Grain-Free & Gluten-Free: I often switch to almond or cassava flour to keep them grain-free, and they still hold up well.
Baked Instead of Fried: For lighter fritters, baking at 420°F with a flip halfway through works great, and you still get a nice crust.

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

Step 1: Prep Your Veggies Just Right

First things first: shred your cabbage using a mandoline slicer if you have one — it makes the texture uniform and helps the fritters cook evenly. You want about 16 ounces or 7 packed cups of shredded cabbage, which is roughly a third of a medium head. Then, grate the carrots and slice your scallions thinly. Lastly, mince up the garlic finely — a garlic press works great here, too. Having your veggies ready and uniform means better fritters every time.

Step 2: Mix Gently but Thoroughly

In a large bowl, toss together your cabbage, carrots, scallions, eggs, garlic, flour, and seasonings. Use your hands to mix without mashing so you don’t squeeze out moisture from the cabbage, which could make the fritters soggy. Don’t let the mixture intimidate you if it looks a little loose or sloppy—this is normal. That thin ‘slurry’ of cabbage juice and egg is actually the magic binding liquid, so keep it in the mix!

Step 3: Fry to Golden Perfection

Heat your skillet (I swear by a 10-inch ceramic non-stick) on medium-low for about 3 minutes, then add your choice of fat—ghee, avocado oil, or grapeseed oil all work well. Take a handful of the fritter mix, shape it into a ball, and gently press down in the pan to flatten. Keep them thin enough so they cook through without burning. Fry for about 3 minutes per side until nice and golden brown. You’ll notice a little liquid at the bottom of the bowl as you go—just fold that back in, and move quickly so you don’t lose that binding moisture!

Step 4: Keep ‘Em Coming & Serve

Repeat with the rest of the batter, adding more oil as needed. These fritters are excellent warm, but I often enjoy them straight from the fridge the next day—they hold together well and still taste great cold, which makes them fantastic for snack time or quick lunches.

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Pro Tips for Making Cabbage Fritters Recipe

Don’t Overpress the Mixture: Be gentle when mixing and shaping so you keep enough texture and avoid sogginess.
Use Two Skillets: If you’re making a big batch, having two pans going helps you cook faster and serve hot fritters.
Keep the Batter Moist: That leftover liquid in the bowl is your friend—mix it back in before frying each batch.
Flip Carefully: Use a thin spatula to turn fritters so they don’t break apart; patience pays off.

How to Serve Cabbage Fritters Recipe

Cabbage Fritters, how to make cabbage fritters, easy cabbage fritters, crispy veggie fritters, healthy 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 love topping these fritters with a dollop of tangy yogurt or sour cream, a sprinkle of fresh herbs like parsley or dill, and a squeeze of lemon. The acidity really brightens up the dish and balances the richness of the fritters perfectly. Sometimes I add a drizzle of hot sauce for an extra kick—totally optional but highly recommended.

Side Dishes

For a complete meal, I like pairing my cabbage fritters with a crisp green salad dressed simply with olive oil and lemon, or roasted sweet potatoes for a touch of sweetness. They also go well alongside grilled chicken or fish for a light yet satisfying dinner.

Creative Ways to Present

For a party or casual gathering, I arrange these cabbage fritters on a wooden board with different dipping sauces—think tangy tzatziki, smoky harissa mayo, or classic ketchup. You can even make mini versions and serve them on toothpicks as tasty appetizers. I’ve done this a bunch and they always disappear fast!

Make Ahead and Storage

Storing Leftovers

I store leftover fritters in an airtight container in the fridge and they usually keep well for 3-4 days. Just make sure they cool completely first to avoid sogginess. When I pull them out later, they’re perfect for a quick snack or an easy addition to salads and wraps.

Freezing

If I have a big batch, I sometimes freeze these fritters. I lay them out on a baking sheet in a single layer so they don’t stick, freeze until firm, then transfer them to a freezer bag. When you want to eat, thaw in the fridge overnight and reheat in a hot skillet to crisp them back up—just like fresh!

Reheating

To bring back that crispy exterior, I always reheat cabbage fritters in a skillet over medium heat rather than the microwave. It only takes a few minutes per side, and you get that freshly fried texture again, which is way better than soggy leftovers.

FAQs

Can I make this Cabbage Fritters Recipe gluten-free?

Absolutely! Just swap the regular flour with your favorite gluten-free options such as cassava flour, almond flour, or a gluten-free all-purpose blend. Just keep in mind that finer, starchier flours tend to bind better for this recipe.
How do I keep the fritters from falling apart?

The key is not to overmix or press the cabbage too hard to avoid excess moisture. Also, incorporating the liquid that’s at the bottom of the mixing bowl back into the batter before frying helps the fritters hold together nicely.
Can I bake instead of frying these fritters?

Yes! To bake, preheat your oven to 420°F (215°C), place fritters on parchment-lined baking sheet, and cook for about 20-23 minutes, flipping halfway through. Broiling for the last minute gives a lovely crispy crust without all the oil.
Are these fritters good cold?

Definitely. I’ve eaten mine straight from the fridge many times and honestly, they’re still tasty and hold their shape well, making them great for meal prep or on-the-go snacks.

Final Thoughts

These cabbage fritters are one of those go-to recipes that make me feel like I’m doing something right in the kitchen—quick, nourishing, and delicious every single time. Whether you’re cooking for one or a whole crowd, they’ll impress without any fuss. I hope you find as much joy in making and eating this Cabbage Fritters Recipe as I do because honestly, it’s a little piece of fried happiness that I want you to have in your life!