A massive head of cabbage judged me from the crisper drawer for two weeks while I avoided my sauerkraut plans. These cabbage fritters saved that cabbage and my dinner. I shredded the whole thing, cracked a few eggs over it, and pulled crispy golden patties out of a panic with zero groceries left in the house.
I burn the first batch every single time because I crank the stove too high out of impatience. The eggs bind everything, the flour soaks up the water, and a hot pan does the rest. My frying skills stay questionable, but dinner happens. Here is exactly how I do it.
reader review
★★★★★
Absolutely the best cabbage fritters I have ever made. Crispy Crispy and Crispy. I almost dumped that watery liquid at the bottom of the bowl but stirred it back in like the recipe said and they held together perfectly. My kids fought over the last one and asked for these again the next night. Thank you Thank you and Thank you!!!!! – Bethany K.
Loved this too? Add your reviewWhy You’ll Love This Recipe
- It costs almost nothing. Cabbage and carrots run aggressively cheap, so you feed a table of people on pocket change.
- The cleanup is a joke. You mix everything in one bowl and fry it in one pan.
- It clears out the fridge. You throw almost any sad, wilting vegetable into this batter and it still tastes great.
- They reheat beautifully. You cook a huge batch on Sunday and eat them cold from the fridge on Tuesday.
Tools You’ll Need
Nothing fancy, I promise.
- mandoline slicer – This gets the cabbage thin enough to cook quickly. Watch your fingers, or you will need a bandage.
- Non-stick skillet – Essential for keeping the batter from permanently bonding to your cookware.
- Large mixing bowl – You need room to toss the vegetables without throwing them all over the counter.
Ingredients
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- Cabbage: I only use green cabbage here. It holds its shape through frying, while red cabbage bleeds and turns the eggs blue.
- Eggs: I use three large eggs as the binder. Flax eggs work if you want vegan fritters, but you add more flour to compensate.
- Flour: I use all-purpose flour to soak up the cabbage water. A gluten-free blend works the same way.
- Oil: I fry in avocado oil or ghee for the high smoke point, never olive oil, which smokes too fast at this heat.
- Carrots: I grate two in for natural sweetness. You can leave them out, but the batter loses a little color and balance.
- Scallions: I use scallions because they cook faster than a raw onion and stay milder.
Instructions
Mix the batter and let the stove do the heavy lifting.
- Prep the vegetables: Shred the cabbage, grate the carrots, slice the scallions, and mince the garlic. If you use a knife instead of a mandoline, just cut the cabbage as thin as humanly possible. Thick chunks will not cook through.
- Mix the batter: Toss all the ingredients in a large bowl. Use your hands to coat everything with the egg and flour. Do not squeeze the mixture. If you squeeze it, the cabbage dumps all its water and ruins the batter.
- Heat the pan: Warm your skillet over medium-low heat for three minutes. Add the oil and let it heat up for one minute. If you drop the batter into cold oil, the fritters absorb the grease and turn into soggy sponges.
- Fry the patties: Grab a handful of the mixture, form a ball, and drop it into the skillet. Press it flat with a spatula. Fry for three minutes per side until golden brown. Leave them alone while they cook. If you poke at them constantly, they fall apart.
Seasoning and Taste as You Go
The batter holds raw egg, so you taste nothing until it cooks. Fry one tiny test patty first.
- Too flat? Sprinkle flaky salt on top the second they leave the pan.
- Too salty? Serve them with plain unsalted sour cream to balance the bite.
- Needs depth? Add a dash of hot sauce or a squeeze of fresh lemon over the top.
♥ The Misfit Tips!
- Save the liquid. I poured out the watery slurry at the bottom of the bowl once, certain it was garbage, and my next batch fell apart completely. That liquid carries the egg and flour binder, so you stir it back in before you scoop.
- Manage the heat. The pan climbs hotter as you go. You turn the dial down a notch for the second and third batches, or the outsides burn before the raw cabbage inside softens.
- Use two pans. Frying eats time. I run two skillets at once to cut the cooking in half, which means I eat sooner.
Make It Yours
This batter takes whatever you have in the kitchen.
- Add cheese. Fold half a cup of grated cheddar or parmesan into the batter for a salty crust.
- Make vegan fritters. Swap the eggs for flax eggs at three tablespoons ground flax to nine tablespoons water. You add extra flour to hit the right texture. These vegan fritters fry up just as crisp.
- Spice it up. Throw in half a teaspoon of red pepper flakes for some heat.
- Change the base. Swap half the cabbage for grated zucchini, but wring the zucchini dry in a towel first.
Perfect Pairings
These patties want a few friends to round out the plate.
- A massive dollop of sour cream or plain yogurt cools the fried edges with a tangy bite.
- A sharp, acidic cucumber salad cuts straight through the oil.
- A cold crisp lager works, or sparkling water with a heavy squeeze of lemon keeps it light.
- A lazy Wednesday night earns these when you refuse to drive to the store.
How to Store Cabbage Fritters
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- Fridge. Keep them in an airtight container for up to five days. They lose their crunch but still taste great.
- Freezer. Freeze them flat on a baking sheet, then move them to a bag for up to three months. Thaw them in the fridge overnight, and never freeze the raw batter.
- Reheat. Drop them in a dry skillet over medium heat for a few minutes per side to crisp them back up. The microwave leaves you with hot, floppy sadness.
Cabbage Fritters Recipe
Quick veggie patties made with shredded cabbage, carrot, eggs, and pantry spices. The cabbage fritters can be pan-fried to a golden crust or baked for a lighter option. Budget-friendly, gluten free adaptable, and perfect for snacks, sides, or make ahead breakfasts.
Ingredients
Equipment
Method
- Prep the vegetablesShred the cabbage, grate the carrots, slice the scallions, and mince the garlic. If you use a knife instead of a mandoline, cut the cabbage as thin as you physically can, because thick chunks never cook through.
- Mix the batterToss all the ingredients in a large bowl and coat everything with the egg and flour using your hands. You stop short of squeezing the mixture, since a squeeze dumps the cabbage water and wrecks the batter.
- Heat the panWarm the skillet over medium-low for three minutes, then add the oil and give it one more minute. Batter dropped into cold oil soaks up grease and turns into a soggy sponge.
- Fry the pattiesGrab a handful, form a ball, drop it into the skillet, and press it flat with a spatula. Fry the patties three minutes per side until they turn golden brown. You leave them alone while they cook, because constant poking breaks them apart.