Cabbage Fritters

Author: Katie

Crispy on the outside, tender inside- these easy cabbage fritters are budget-friendly, veggie-packed, and perfect for a quick lunch or snack.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Appetizer, Side Dish

Cuisine: International

Servings: 12 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

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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