This Easy Cabbage Fritters recipe is simply the best! The recipe itself is quick and simple. You mix a few ingredients together, heat a pan with oil, and in a few minutes, you'll have these really satisfying, dunkable discs made with sweet, green, crunchy cabbage! Even better, you can easily modify the recipe to make it gluten-free.
Another great thing about this recipe is that you can learn or work on your frying skills! The fritters are cooked using the shallow-fry method rather than deep-frying. Read the How-to details in the post, and you'll learn what to look for so they don't end up soggy or burnt, which can be problematic when working with hot oil.
Once you've learned the basic recipe for Easy Cabbage Fritters, you can experiment with different spices and seasonings to create your own unique twist on this simple dish. So why not try this recipe and impress your friends and family with your culinary skills?
Read on for all the loving details to make Easy Cabbage Fritters.
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What are fritters?
My kiddo asked me this question, and I could only explain what they were not. I've been making fritters in different variations for a while now, but I never really thought about what made them so.
I did a little research, and like many standard dishes found in multiple nations, they have a pretty wide and loose definition.
A slice of fruit, vegetable, or meat covered with batter and then fried.
(n.d.). Fritter. Cambridge Dictionary. Retrieved October 4, 2023, from https://dictionary.cambridge.org/us/dictionary/english/fritter
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Fritter. (2023, July 25). In Wikipedia. https://en.wikipedia.org/wiki/Fritter
This feels like a trap. Like trying to expand on what makes a sandwich a sandwich. That is a loaded question, so it must be for another time! However, with respect to fritters, they can be anything from a fried donut (apple fritter) to battered cod (fish & chips) to a latke (shredded and battered potatoes) as long as they're battered & fried.
In Japan, a cabbage fritter is called Okonomiyaki. The ingredients vary slightly from the recipe below, but it's still a cabbage fritter! Throughout the East Asian continent, Pakoras are very common and also considered a fritter. These are often made from potato and onion but also come from other vegetables. And oh so delicious!
Featured Ingredients
Read below about a few of the ingredients used to make Easy Cabbage Fritters.
Cabbage - Any kind of shredded cabbage will work for this recipe, even a coleslaw mix. Four cups sliced thin is between 11-13 ounces, depending on the length of the shreds and how you pack them in the cup. The batter is thin enough that your cabbage measurement doesn't have to be exact.
Flour - I have tested this recipe with all-purpose flour, Bob's Red Mill gluten free flour, cornstarch, and potato starch. I've also seen it made with almond flour. All of them work but with slightly different results, except cornstarch. The cornstarch batch didn't brown or set up well.
I preferred the crispiness of the fritters made with potato starch as a gluten-free option. However, I found that the gluten-free flour fritters resembled standard flour fritters the most.
Sugar - Out of curiosity, I added some sugar to the recipe. It makes such a subtle difference you can't quite put your finger on it. I think it tastes better, but if you'd like to omit or substitute, feel free!
See recipe card for quantities.
Tools for the job
- Measuring cups and spoons
- Cutting board and sharp knife
- Mandolin slicer (optional)
- Large non-stick skillet
- Mixing bowl
- Sheet pan with rack
- Spatula, stirring spoon
How to make Easy Cabbage Fritters
- Slice the cabbage as thin as possible using a sharp knife or a mandolin slicer. You can also use presliced cabbage. Then, before mixing with the other ingredients, tenderize the cabbage by squeezing handfuls for about a minute until you've worked your way through all of it.
- Put the tenderized cabbage in a bowl with the eggs, green onions, sugar, flour, garlic, and seasonings and stir to combine. It may be dry at first. Let it sit in the bowl for a few minutes, and then stir again. As the cabbage sweats, the batter will come together.
- Warm the oil in a large, non-stick skillet over medium-high to high heat. You're ready to fry when the oil moves easily in the pan and starts smoking.
- Preheat the oven to 175° - 200°F. Set a cooling rack on a foil-lined sheet pan in the oven to keep the fritters warm as you cook them. Or, if you are planning on eating them later, set the sheet pan on the counter to cool the fritters and keep them from getting soggy.
- Using a measuring cup, carefully lay ¼ cup of the mixture into the oil and pat to flatten it out into a circle. Make 2-3 more piles of cabbage, patting them down into a circle, and fry for about 2 minutes per side.
Tips for frying
For this recipe, we are using a cooking technique known as shallow frying. This is where the oil should come up the sides of the food you are frying, but not submerged.
- Make sure you heat your oil long enough before frying. Look for the smoke! The fritters should start browning at the edges quickly. Otherwise, the oil isn't hot enough, and they might get soggy.
- Monitor the heat while you cook each batch. The pan and oil will continue to get hotter as you cook. If you notice the second batch browning too fast, turn the heat down a half notch and flip the fritters. Flip them back if needed to finish that side after the heat has dropped.
- Make sure you have the same amount of oil in the pan for each batch, or the fritters could burn. Before starting the first batch, note what the oil looks like in the pan. Then, before the second batch, add more oil to make it look the same.
- Often, hot oil will pool at the edges of a pan. If the oil doesn't reach the entire fritter, use a spatula or spoon to push it around to help it cook evenly.
How to make Easy Cabbage Fritters, (cont'd)
- While you're frying the fritters, ensure there is space around each one. My pan comfortably holds three fritters at a time that are about 2.5" wide.
- When you see a little brown forming around the edge, carefully lift up the side to see if it has darkened yet. When it's golden brown like caramel, flip it to cook the other side.
- Once it is fully browned, remove the fritter and set it on the pan in the oven or on the counter.
- Continue to cook all the fritters and add more oil as necessary. Keep them warm in the oven until it's time to serve them or cool completely before storing them later.
Leftover Cabbage Fritters
- If you're not eating them right away or have leftovers, store cooked fritters in a sealed container in the refrigerator for up to 3 days.
- The batter needs to be used the day it is made.
- You can freeze leftover cooked fritters for up to 3 months after they are cooked.
- To reheat them, you can use a few different methods. In a 375°F oven on a sheet pan for 7-10 minutes. In a 375-400°F air fryer for 5-8 minutes. Or, in a dry, non-stick skillet warmed over medium heat, cook the fritters for a few minutes until heated through.
What to serve with Cabbage Fritters
- Easy cabbage fritters make an awesome appetizer when paired with the right dipping sauce. You could go with something creamy like this homemade ranch dressing or something rich like garlic aioli. Another great option is herb pesto or a bright green sauce like chermoula, Italian salsa verde, or chimichurri.
- Cabbage itself goes great with all types of sausage, especially German sausages like bratwurst. A mustard-spiked sauce would be fabulous with this combo.
- These easy cabbage fritters could be served as a side to any kind of grilled meat or roast or even as a vegetarian main dish alongside a salad.
- These fritters would make a fun side dish for a St. Patrick's Day corned beef situation!
FAQ's
Yes, red cabbage will work exactly the same as green cabbage, but it won't look the same. It will be a much darker brown when finally cooked.
Lay the fritters out on a sheet pan and freeze them for an hour. Once they are frozen, put them in a zip-top bag and date them. They are good for up to 3 months, but if you see freezer burn, toss them.
Yes, using the reheating instructions above, but they will take a little longer.
If the oil is not hot enough, then it will soak up the oil rather than crisp in it. Make sure the oil is smoking before you start frying.
Yes, but I found that the ones with the chopped cabbage will flake off while they are cooking, leaving bits behind.
To make these vegan cabbage fritters, you can use a commercial egg replacer, a chia egg replacement, or a flax seed egg replacement.
This is an easy recipe to adjust. Omit the sugar and substitute a keto friendly flour like almond flour for the all-purpose flour. Add it 1 to 1 with the recipe to start. If the mixture is too runny, add a little more until it starts to hold together.
Food safety
- Cook to a minimum temperature of 145 °F (63°F)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
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If you like Easy Cabbage Fritters, check out on of these recipes!
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Easy Cabbage Fritters
- Total Time: 30 minutes
- Yield: 8 fritters 1x
Description
Try these delightful and easy cabbage fritters that are perfect to share as an appetizer or savor as a simple snack to keep all to yourself!
Ingredients
- 11-13 ounces cabbage, about 4 packed cups
- 3 eggs
- ½ cup all-purpose flour (SEE NOTE for gluten-free)
- 3 tablespoons sliced green onions
- 1 ½ teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon minced garlic or ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Oil for frying
Instructions
- Preheat the oven to 200°F and prepare a sheet pan with a cooling rack. (If you're cooling them immediately, no need for the oven).
- Thinly slice the cabbage, then massage the cabbage by crunching and squeezing handfuls for 1 minute.
- Add the flour, eggs, sugar, green onions, garlic, and seasonings and stir to combine. The mixture will be a bit dry.
- Let the cabbage mixture sit for about 5 minutes, then stir again.
- Warm a large non-stick skillet over medium-high to high heat until the oil runs easily and is smoking.
- Using a measuring cup, carefully pour out ¼ cup of the mixture into the pan and pat to flatten out into a circle. Add 2-3 more fritters and fry for about 2 minutes a side. Make sure there is plenty of room for the oil to surround each fritter.
- You will probably need to add more oil between batches, so give it a minute to heat back up before adding more fritter batter.
- Set the cooked fritters on the sheet pan rack in the oven to stay warm or on a rack on the counter to cool quickly.
Notes
NOTE: Substitute ¾ cup potato starch for the AP flour or ¾ cup Bob's Red Mill 1-to-1 gluten-free flour. If you use the 1-to-1 gluten-free flour, stir in ½ cup first, let it sit, then add the remaining ¼ cup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side dish, Appetizer
- Method: Stove-top
- Cuisine: American
Leilani says
Your instructions mention sugar; your ingredients don't. =^..^=
Summer @ The Measured Scoop says
Oh my gosh! You are so correct. I fixed the recipe, thank you for the catch!