If you’re on the hunt for a tasty, veggie-packed snack or a light meal, this Cabbage Fritters Recipe is an absolute winner. I absolutely love how these fritters come out crispy on the outside while staying tender and flavorful inside. When I first tried them, I was surprised by how simple ingredients like cabbage and carrots come together to make something so satisfying. Trust me, once you make these, you’ll want to keep the batter ready in your fridge for a quick fry-up anytime.

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Why You’ll Love This Recipe

Simple and Affordable: Uses everyday ingredients you probably already have in your kitchen.
Versatile and Customizable: Easily modify with different seasonings or add-ins to suit your taste or dietary needs.
Perfect Texture: Crispy on the outside, soft and flavorful inside—just like the best fritters should be.
Great for Any Meal: Works as a snack, appetizer, side dish, or even a light main course.

A close-up photo shows a woman's hand holding a golden-brown crispy vegetable pancake with small orange carrot pieces and green herbs visible in the thin fried layers. The pancake has a rough, crunchy texture with some browned and slightly darker spots, and the background is blurred with warm tones. Photo taken with an iphone --ar 2:3 --v 7 - Cabbage Fritters, veggie fritters, crispy cabbage pancakes, healthy cabbage snacks, easy fritter recipes

Ingredients You’ll Need

For a successful cabbage fritters recipe, the fresh veggies and eggs create a lovely batter base, while the flour and seasonings help everything stick together and add great flavor. I always suggest using fresh cabbage and carrots for the best texture and taste.

Flat lay of fresh shredded green cabbage piled loosely, two bright orange grated carrots arranged beside, three whole brown eggs with clean shells, two fresh scallions with vibrant green tops and white bulbs, two cloves of peeled garlic, a small white ceramic bowl filled with plain white flour, a separate small white bowl holding coarse sea salt crystals, another small white bowl containing ground black pepper, a third small white bowl with deep red paprika powder, and a fourth small white bowl with light brown ground coriander, all ingredients placed symmetrically on a simple white ceramic plate and bowls, placed 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 m7354615311229779997 - Cabbage Fritters, veggie fritters, crispy cabbage pancakes, healthy cabbage snacks, easy fritter recipes

Cabbage: Shredded finely so the bites hold together well and cook evenly.
Carrots: Grated for a subtle sweetness and a pop of color.
Scallions or onion: Adds a gentle onion flavor that brightens the fritters.
Eggs: Acts as the main binder and gives the fritters structure.
Flour: I’ve used everything from all-purpose to almond flour; just choose what fits your diet. Gluten-free options work great too.
Garlic: Freshly minced to infuse a nice aromatic punch.
Seasonings: Salt, black pepper, paprika, and optional coriander for depth and warmth.
Fat for frying: I pick ghee or avocado oil for that perfect crisp without burning.

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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.

Variations

I love changing up this cabbage fritters recipe depending on what’s in my pantry or my mood. You can easily swap or add ingredients to make it your own!

Add Cheese: My family goes crazy for adding crumbled feta or some parmesan—it brings a nice salty tang and richness to these fritters.
Make It Spicy: Toss in a pinch of cayenne or some chopped jalapeños for a little kick.
Gluten Free or Grain Free: Use cassava or almond flour if you’re avoiding gluten; just keep in mind these flours behave a bit differently when frying.
Herbs and Greens: Fresh dill, parsley, or even spinach work wonderfully mixed into the batter.

How to Make Cabbage Fritters Recipe

Step 1: Prep Your Veggies

First off, wash and shred your cabbage finely—using a mandoline slicer helps get those uniform shreds that cook evenly. You’ll need about 16 oz, or roughly a third of a medium cabbage head. Then, thinly slice your scallions or onion, grate the carrots, and mince the garlic. Having everything prepped this way makes mixing the batter quick and smooth.

Step 2: Combine Ingredients Gently

In a large bowl, toss your shredded cabbage, carrots, scallions, garlic, eggs, flour, and seasonings together. I like to use my hands lightly here, but don’t overmix—too much pressure can release water from the cabbage, which makes the batter too wet. It might look like a loose slaw at this point, but that’s totally normal. Just trust the process, because the fritters will firm up beautifully once fried.

Step 3: Fry to Crispy Perfection

Heat your skillet over medium-low heat—about a 3 if your stove has numbered knobs. Add your choice of fat (I swear by ghee) and let it warm up for a minute. Shape a handful of batter into balls, then gently flatten them into thin patties. The thinner you get them, the better they cook through without sogginess. Fry about 3 minutes per side, until golden and crispy. If you notice liquid pooling in your batter bowl, don’t discard it; whisk it back into the batter before frying the next batch, as it helps bind everything together.

Optional Step: Baking Your Fritters

If you want a lower-fat method, try baking your cabbage fritters at 420°F (215°C) on parchment-lined baking sheets for about 20-23 minutes, flipping halfway through. For extra crispiness, pop them under the broiler for a minute or two at the end. I did this once when making a big batch for a party, and the crowd didn’t even miss the frying step!

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Pro Tips for Making Cabbage Fritters Recipe

Don’t Overmix: I learned that handling the mixture gently keeps the cabbage from releasing excess moisture, so your fritters stay crispy, not soggy.
Use Two Skillets: When making a big batch, using two pans helps keep the cooking process speedy so the batter doesn’t get watery while waiting.
Get the Oil Hot Enough: If your fat isn’t hot when frying, the fritters absorb more oil and don’t crisp properly—be patient and wait for that gentle sizzle.
Keep Fritters Thin: Thicker fritters are tempting, but thinner shapes cook evenly with nowhere for raw batter to hide inside.

How to Serve Cabbage Fritters Recipe

Garnishes

I usually sprinkle fresh chopped parsley or cilantro on top to add a bright, herbal note. A dollop of sour cream, Greek yogurt, or a smear of your favorite spicy mayo elevates the flavor and adds creamy contrast to every bite.

Side Dishes

These fritters pair brilliantly with a simple green salad or some roasted veggies to keep it light. When I want to make it a full meal, I serve them alongside grilled chicken or fish, and my family always asks for seconds!

Creative Ways to Present

For special occasions, I’ve tried stacking fritters like mini towers with layers of herb yogurt between them, garnished with edible flowers. It’s such a fun way to surprise guests and makes the fritters feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover cabbage fritters in an airtight container in the fridge for up to 3 days. I like to layer them between sheets of parchment paper so they don’t stick together, which makes reheating much easier.

Freezing

Freezing works well if you want to batch cook. Just flash-freeze the fritters on a sheet tray first, then transfer to a freezer-safe bag. They keep nicely for up to 2 months. When you want to eat them, pop them straight into the oven or air fryer—no thawing needed!

Reheating

To reheat, I recommend a quick crisp up in a skillet over medium heat or in an air fryer for 3-5 minutes. Avoid microwaving if possible, as the fritters lose their crispness and can get soggy.

FAQs

Can I make this Cabbage Fritters Recipe gluten free?

Absolutely! You can swap the regular flour for gluten-free alternatives like cassava flour, almond flour, or arrowroot powder. Just keep in mind that the texture might vary slightly, so you may need to adjust the amount until your batter has the right consistency.
What’s the best fat to fry the cabbage fritters in?

I prefer ghee or avocado oil because they have a high smoke point and don’t burn easily, which helps achieve that perfect golden crust while keeping a clean flavor.
Can I bake these instead of frying?

Yes! Baking is a great option if you want a lighter version. Just bake them at 420°F (215°C) for around 20-23 minutes, flipping halfway through. You can broil them briefly at the end for an extra crispy finish.
How do I prevent the fritters from falling apart?

Mix gently and don’t over-handle the cabbage. Also, incorporating the liquid that pools at the bottom of the batter bowl back into the mixture helps with binding. Lastly, make sure to fry them over medium-low heat and allow enough time on each side for a firm crust to develop.

Final Thoughts

This Cabbage Fritters Recipe is one of those dishes that feels like a kitchen hug—simple, cozy, and unpretentious. I love sharing it with friends because it always surprises them with how delicious and easy it is. If you’re looking for a way to use more veggies that your family will thank you for, give this recipe a try. I promise, you’ll enjoy every crispy, flavorful bite as much as I do.