These crispy cabbage fritters are a delicious way to sneak in some extra veggies. I’ve always loved cabbage, but I never knew it could be transformed into such a delightful treat.
The fritters are crispy on the outside, tender on the inside, and packed with flavor. The combo of scallions, garlic, and spices is too good!
These fritters are awesome as a unique side dish, a vegetarian main, or a party appetizer.
I’m totally adding this recipe to my regular rotation.
Why You’ll Love These Cabbage Fritters
Crowd-Pleaser: They’re an irresistible and crowd-pleasing appetizer or snack. People of all ages will love them.
Full of Flavor: Each bite delivers an explosion of savory flavors to tantalize your tastebuds.
Budget-Friendly: They’re a cost-effective and budget-friendly option for feeding a crowd.
Easy Meal Prep: These fritters are incredibly easy to prepare. They’re an excellent choice for busy weeknights or meal prepping.
Ingredients
- Green Cabbage: The star of the show! It’s finely shredded for the perfect texture.
- Medium Carrot: It adds a pop of color and subtle sweetness.
Scallions: Their mild flavor doesn’t overpower the dish. - Large Eggs: The essential binder holds it all together.
- All-Purpose Flour: Just enough for the ideal crispy-on-the-outside, tender-on-the-inside texture.
- Garlic, Salt, Black Pepper, Paprika: The perfect seasoning blend for a savory, well-rounded flavor.
- Avocado Oil or Olive Oil: For frying until golden brown and irresistible.
- Dipping Sauce: Make it with sour cream or plain Greek yogurt, sriracha or hot sauce, lemon juice, garlic powder, salt, and pepper.
How to Make Cabbage Fritters
You won’t believe how easily these fritters come together!
1. Mix the batter. In a large bowl, mix together the shredded cabbage, carrot, scallions, eggs, flour, garlic, salt, pepper and paprika until well combined.
2. Fry the fritters. Heat the oil in a skillet over medium heat. Scoop the batter into the pan and flatten into 3-inch fritters. Fry for 3-4 minutes per side until golden brown and crispy.
3. Repeat the frying. Transfer the fried fritters to a paper towel-lined plate. Repeat with the remaining batter, adding more oil as needed.
4. Make the dipping sauce. Mix all sauce ingredients together in a small bowl.
5. Serve. Serve the warm fritters with the dipping sauce on the side. Garnish with extra sliced scallions if desired.
Tips for the Best Cabbage Fritters
Follow these tips for the best possible fritters.
- Wring things out. Use your hands to squeeze out excess moisture from the shredded cabbage and carrots before mixing the fritter batter. This prevents the fritters from getting soggy.
- Don’t overcrowd! Fry the fritters in batches, leaving space between each one. Overcrowding the pan will make them greasy.
- Try a warming trick. Transfer the cooked fritters to a wire rack in a 200°F oven to keep them warm and crispy.
- Switch it up. Add different herbs, spices, cheeses, or bacon to the fritter batter. Zucchini, corn, and potato also make great additions or substitutions.
- Have fun with dipping sauces. Serve with sour cream, yogurt, garlic aioli, sweet chili sauce, tonkatsu sauce, or ranch dressing for dipping.
How to Store
Here’s how to store leftover fritters to keep them nice and fresh.
To Store: Keep cabbage fritters in an air-tight container in the refrigerator for up to 4 days. Line the container with paper towels to absorb excess moisture.
To Freeze: Arrange cooled fritters in a single layer on a baking sheet and freeze until solid. Transfer to an air-tight freezer bag or container for up to 3 months.
To Reheat: Place the fritters on a baking sheet and bake in a 350°F oven for 5-7 minutes or until heated through. Or, reheat in the microwave for 30-60 seconds.
Cabbage Fritters
12
servings10
minutes10
minutes97
kcalThese pan-fried cabbage fritters are an easy side dish for any meal! They’re loaded with delicious flavors from garlic, scallions, and more!
Ingredients
4 cups finely shredded green cabbage (about 1/2 medium head)
1 medium carrot, shredded
3 scallions, thinly sliced
3 large eggs, lightly beaten
1/2 cup all-purpose flour
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
3-4 tbsp avocado oil or olive oil for frying
- Dipping Sauce:
1/2 cup sour cream or plain Greek yogurt
1 tbsp sriracha or hot sauce, to taste
1 tbsp lemon juice
1/4 tsp garlic powder
Salt and pepper to taste
Instructions
- In a large bowl, mix together the shredded cabbage, carrot, scallions, eggs, flour, garlic, salt, pepper and paprika until well combined. The mixture will be wet but should hold together.
- Heat 2 tbsp of the oil in a large skillet over medium heat. Scoop 1/4 cup mounds of the cabbage mixture into the pan and flatten slightly with a spatula to form 3-inch fritters.
- Fry for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate. Repeat with the remaining batter, adding more oil to the pan as needed.
- For the dipping sauce, mix all ingredients together in a small bowl. Taste and adjust seasoning as desired.
- Serve the warm fritters with the dipping sauce on the side. Garnish with extra sliced scallions if desired.
These are very tasty, also made them adding a shredded potato and another time, zucchini. I place a cotton cloth in a large bowl, fill with the mixture, wrap and squeeze out the juices. A tsp. of salt on the veggies a few minutes before helps to draw out the moisture too. I need less flour and two eggs.
The sauce variations really make things interesting as well.👍
Sounds delicious!
Super enjoyed them I made only two changes; lemon juice in cabbage mixture and a bit of paprika in the sauce. Delicious
Sounds yummy, Sandra!
I fried half of the mix and baked the other half. Both turned out delicious. I really don’t have a preference, although baking is slightly easier.
For baking, line cookie sheet with slightly greased parchment paper. If you have a tray to lift and let air get to the bottom use that and add parchment paper on top. Also, next time, I will spritz with olive oil for a more even browning.
I’m going to try air frying next. It would be difficult with a basket-type air fryer; but if you have one of those multi-function ovens that can hold a cookie sheet it should work well.
Thanks for sharing – Yummy!!
So glad you enjoyed them, Kimber!