These easy cabbage fritters use just a few veggies, can be pan-fried or oven-baked and turn out crispy outside and chewy inside. Budget-friendly, veggie-packed, and perfect for a light lunch or dinner- especially topped with a spoonful of yogurt sauce. Plus, I also offer a vegan version without eggs!
Quick overview
✅ Simple ingredients- Just cabbage, carrots, onion, garlic, flour + eggs (or vegan swap).
✅ Flexible cooking- Pan-fry for extra crispiness or bake for a lighter version.
✅ Family-friendly- Toddler and kid approved, perfect as finger food.
✅ Meal prep win- Only need 2 bowls, freezer-friendly, and great for make-ahead lunches.
Jump to:
All you need for these cabbage fritters are a couple of simple ingredients. They're loaded with cabbage (of course), carrots and scallions and shaped into patties with the help of flour, eggs and cornstarch (for extra crispiness) then fried until golden (or baked if you'd like to keep them lighter).
They can easily be made gluten-free, and I've tested a vegan version multiple times that holds together beautifully without eggs. What I also love is that they make a great finger food for toddlers or parties.
Ingredients & substitution notes
- Oil for frying: choose one with a high smoke point, like avocado oil, sunflower oil, rapeseed or canola oil- these handle frying heat really well without burning.
- Shredded cabbage: White cabbage (also sometimes referred to as green cabbage) is whats used here.
- Grated carrots: add sweetness and color. You could swap for more cabbage if you're not a fan.
- Scallions (green onions): can be replaced with shallots (milder flavor) or white/yellow onion (stronger).
- Eggs: act as the binding agent. Vegan option: ½ cup water instead of the eggs.
- Flour: all-purpose works well. I haven't tested this but I think a 1:1 gluten-free flour blend should be possible if you're gluten-free.
- Cornstarch: helps crispiness. Tapioca starch or potato starch are good alternatives.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Add the shredded cabbage, grated carrot, sliced spring onion, and minced garlic to a large mixing bowl. Give everything a quick toss with your hands
Step 2: In a separate bowl or jug whisk together eggs, salt and minced garlic.
Step 3: Add the flour, cornstarch, baking powder and egg mixture to the cabbage mixture in the bowl.
Step 4: Heat a little oil in a large nonstick skillet over medium heat. Scoop out some mixture, press it into a patty shape with your hands, then place it in a hot oiled pan. Cook until golden brown and crispy on both sides, working in batches. You can also bake them in the oven for a lighter version.
Top tips
- Use the shredding plate of a food processor (or a sharp mandoline) to get uniform, fine cabbage- it helps the fritters cook evenly and prevents big cabbage chunks.
- Form thin patties by hand: the thinner the patty, the easier it is for the heat to reach the center before the outside burns.
- Start with medium heat, then adjust down if things start browning too fast, so the inside has time to cook through without burning the edges. Once the pan's been going for a while and is properly hot, you'll likely need even less heat to keep them golden and crisp.
- Don't overcrowd the pan: leave space between fritters so heat circulates around them and they crisp up nicely.
- Cook them soon after mixing: veggies will keep releasing moisture over time, making the batter looser. Cook quickly so the fritters hold together better.
Variations & add-ins
- Vegan twist: Replace the eggs with water- I've tested this multiple times and the fritters still hold together nicely.
- Cheesy: Mix in a handful of grated cheese (Parmesan, mozzarella, or cheddar) for a richer, melty fritter. For a dairy-free option, use your favorite vegan cheese shreds.
- Other veggies: Swap carrots for grated sweet potato, zucchini (squeezed of water), or even more cabbage.
- Spiced up: Add cumin, turmeric, smoked paprika, or chili flakes for extra flavor. Fresh herbs like parsley, cilantro, or dill also brighten things up.
Topping and serving suggestions
- Yogurt sauce: Below you'll find a recipe for a minty yogurt dip, but you could also try my Curry Yogurt Sauce or my Lemon Yogurt Dressing as yogurt-based alternatives.
- Soy sauce: One of my favorites- simple, salty, and pairs perfectly!
- Other dip ideas:
• No-Tahini Baba Ganoush (smoky eggplant dip)
• Homemade Vegan Ranch
• Sriracha-mayo or garlic aioli - Serve alongside a fresh salad: Like my Spinach Arugula Salad or this Mâche Salad or a quick Corn Cucumber Tomato Salad
Storage
- To store: Keep cooked fritters in an airtight container in the fridge for up to 3 days.
- To freeze: They'll keep well for 2- 3 months. If you want to prevent them from sticking, arrange fritters in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container.
- To thaw: Place in the fridge overnight and let thaw.
- To reheat: Pop them back into a hot skillet or oven until warmed through and crispy again. The air fryer also works great for bringing back that crunch.
FAQs
Just stir in an extra tablespoon (or two) of flour or starch until the mixture holds together better. That little adjustment usually does the trick without messing up the flavor.
Yes! Let the cooked fritters cool and then store them in the fridge for up to 3 days. To bring back their crispiness, just reheat them in a hot skillet or the oven. They also freeze well- just let thaw overnight, then fry or bake.
📖 Recipe
Cabbage Fritters
Equipment
- 1 food processor or mandoline slicer or sharp knife
- 1 large & 1 smaller bowl
- 1 frying pan (or baking sheet)
Ingredients
- oil for frying
- 7 cups (630 g) shredded or finely cut cabbage (about 1 small or ½ large head)
- 2 cups (230 g) shredded carrots *or more cabbage, see notes
- 2 scallions
- 2 eggs *or sub ½ cup water for vegan version, see notes
- 2 teaspoon salt
- 2 garlic cloves minced
- ¾ cup (115 g) ¾ cup flour
- 2 tablespoon (20 g) corn starch
- 1 (16 g) pkg baking powder
Yogurt Dipping Sauce (optional)
- 1 tablespoon chives ,very finely chopped
- 1 tablespoon fresh mint leaves ,very finely chopped
- ⅓ cup (90 g) Greek yogurt
- 1 tablespoon sour cream (optional)
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
Cabbage Fritters
- Veggies: Add the veggies to a large bowl give them a quick stir by hand. You can cut the cabbage by hand, but I recommend a food processor with the shredding blade (quick and easy!) or a mandoline for fine, even shreds. A box grater works too- just grate both cabbage and carrots if that's simpler. For reference, check the step-by-step photos or video below.7 cups shredded or finely cut cabbage , 2 cups shredded carrots , 2 scallions
- Egg mixture: In a separate bowl, whisk together the eggs (or water), salt, and minced garlic.2 eggs, 2 teaspoon salt, 2 garlic cloves minced
- Combine: Add the flour, cornstarch, and baking powder straight into the bowl with the veggies, then add the egg mixture. Massage everything together until the cabbage and carrots are evenly coated and the mix starts sticking together. If it feels too dry and crumbly, add a tablespoon or 2 of water. If it feels too wet, sprinkle in a touch more flour.¾ cup ¾ cup flour , 2 tablespoon corn starch , 1 pkg baking powder
- Pan-fry option (crispy & golden, takes longer): Heat a thin layer of oil in a large non-stick pan. Take a handful of the mixture and press it together firmly with your hands to form a thin patty (about ½ inch). Lay it gently into the pan, flatten slightly, and cook for about 4-5 minutes. Flip and cook the other side until golden and cooked through. Continue with the remaining patties, adding a little more oil to the pan if needed.
- Oven-bake option (lighter, lower oil): Preheat oven to 350°F (180°C). Line a baking sheet with parchment. Shape the mixture into patties, place on the tray, flatten gently, and bake for about 30 minutes, flipping halfway through, until lightly browned and crisp on the edges.
- Serve: Best enjoyed warm, with a yogurt herb dip or soy sauce (one of my favorites!). A squeeze of lemon on top is also lovely.
Yogurt Sauce (optional)
- Whisk together all the ingredients for the sauce in a small bowl.1 tablespoon chives, 1 tablespoon fresh mint leaves, ⅓ cup Greek yogurt , 1 tablespoon sour cream , ½ teaspoon salt, ½ teaspoon garlic powder
- Taste and adjust salt.
Video
Notes
- Cabbage: The 7 cups of cabbage are tightly packed- so make sure to press it down into the measuring cup for the right amount.
- Vegan version: You can replace the eggs with ½ cup of water- I've tested it multiple times and it works well. Just keep in mind the egg acts as a binder, so without it the patties won't stick together quite as well. You might need to press them a bit more firmly when shaping.
- The oven-baked version isn't as crispy, but you can boost crunch by brushing with a little oil halfway through and flipping.
- Adjust heat: Start on medium heat, then lower if they brown too quickly so the inside cooks through. As the pan heats up, you'll likely need even less heat to keep them golden and crisp.
- Don't overcrowd the pan: leave space between fritters so heat circulates around them.
- Storage: Store cooked fritters in an airtight container in the fridge for up to 3 days. They can be frozen for 2-3 months. Thaw overnight in the fridge, and reheat in a hot skillet, oven, or air fryer until crispy.
Vanessa says
Made these for lunch today- so simple and really good!
Katie says
Glad to hear that! Thanks for the feedback 🙂