These easy cabbage fritters are better than you can possibly imagine. Golden and crispy on the outside and tender on the inside, they are made with just a few ingredients and are utterly delicious.
And what is the best part about these cabbage fritters? Even your kids will love them despite all the veggies. It's a perfect way to get them to enjoy their veggies without any fuss. Mine were really into them; both ate the fritters hot from the pan and then cold in the evening with just a hint of chili sauce spread on top.
This recipe is perfect for using up small amounts of cabbage and carrots. Whenever I buy a large head of cabbage, I'm always left with a last wedge that I can use to make these tender patties. It's a great way to make sure nothing goes to waste. Otherwise, you will only need a few cupboard ingredients and no eggs, which makes these fritters vegan, too.
And if you like fritters, try our Corn and Zucchini Fritters, too.
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Recipe ingredients
Vegetables: White or green cabbage are both excellent. A couple of carrots will add color and flavor.
Cupboard Ingredients: All-purpose flour, dry breadcrumbs, baking powder, spices, soy sauce, and vegetable oil.
See the recipe card for full information on ingredients and quantities.
How to make cabbage fritters?
Step #1: Knead the finely sliced cabbage and grated carrots with ½ teaspoon of fine sea salt in a large bowl until the shredded cabbage is soft.
Step #2: Add all the dry ingredients and stir well. Add the wet ingredients and stir again.
Step #3: Heat one tablespoon of the oil in a large skillet. Scoop heaped tablespoons of the cabbage mixture into the pan. Fry for 3 minutes or until golden brown on one side.
Step #4: Flip and cook for another 3 minutes or so on the other side. Place on paper towels to remove the excess oil. Repeat with the other batches, adding more oil between the batches.
Tips
I slice the cabbage as finely as possible with a large knife and grate the carrots using the fine side of a box grater. You can also use a food processor, but process the two kinds of veggies separately and ensure you don’t overdo it, turning them into a puree (I managed that once).
You can add fresh herbs like parsley or dill or replace the garlic powder with 2-3 grated garlic cloves.
Cook the cabbage fritters in batches. I used a large pan and cooked them in three batches (five fritters per batch), adding oil as needed between the batches.
How to store and reheat?
- Refrigerate leftovers for 3-4 days in an airtight container.
- Reheat them in the pan if you want to restore some of the crispiness. Otherwise, you can reheat them in the microwave or enjoy the leftovers as they are.
How to serve them?
The fritters are deliciously crispy when served immediately and with a spicy dipping sauce if you like. Sprinkle them with finely sliced green onions and sesame seeds (if desired) before serving.
You can use the cabbage patties to make vegetarian burgers. Stuff them into burger buns and add all your favorite toppings (bacon and cheese are great if you don't want to keep this dish vegan or vegetarian).
We absolutely adore the cold leftovers, even if they have lost their crispiness. I love to spread some cream cheese on a slice of bread, top it with a couple of fritters, and squeeze a bit of sweet chili sauce, ketchup, plain mayonnaise, or sriracha mayo on top.
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📖 Recipe
Crispy Cabbage Fritters
Equipment
- Box grater
- Large skillet or frying pan
Ingredients
- 10.5 oz cabbage 300 g
- 5.5 oz carrots 150 g
- ½ teaspoon fine sea salt + more if needed
- 1 teaspoon sweet paprika
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 5 tablespoons dry breadcrumbs
- 1 cup all-purpose flour 120 g
- 2 teaspoons baking powder
- ¾ cup + 2 tablespoons cold water 210 ml
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil + more if needed
Instructions
- Salt the cabbage: Finely slice the cabbage. Grate the carrots through the small holes of a box grater. Place them in a bowl. Add the salt and knead the vegetables until the cabbage is softer.10.5 oz cabbage / 300 g + 5.5 oz carrots / 150 g + ½ teaspoon fine sea salt
- Combine: Add breadcrumbs, flour, baking powder, and all the spices. Stir well, then add water and soy sauce. Stir well again. Check for salt and add ¼ teaspoon more if needed.5 tablespoons dry breadcrumbs + 1 teaspoon sweet paprika + 1 teaspoon thyme + ½ teaspoon garlic powder + ½ teaspoon red pepper flakes + ½ teaspoon ground black pepper + 1 cup all-purpose flour + 2 teaspoons baking powder + ¾ cup + 2 tablespoons cold water / 210 ml + 2 tablespoons soy sauce
- Fry the cabbage fritters in 3 batches or as many as your pan can fit. Heat 1 tablespoon of oil in the pan and swirl it around before adding the fritters. Scoop heaping tablespoons of the cabbage mixture into the pan, then press them down with the back of the spoon to flatten them into a flat, round shape. I was able to fry 5 fritters per batch.3 tablespoons vegetable oil , divided
- Cook the fritters on medium-low heat for 3 minutes or until they are deeply golden brown on the underside. Flip them over and cook for another 3 minutes or until the other side is golden brown. Place the fritters on kitchen towels to absorb any excess oil.
- Repeat with the following batches, adding more oil between the batches. Serve immediately (Note).
Gloryan Arceneaux says
I love cabbage regardless how it is cooked this is a awesome change I love the idea of crispy cabbage what a wonderful delicious change..
Adina says
We love cabbage, too and these fritters are so good.