Easy Cabbage Fritters are crispy, savory little patties that turn humble cabbage into something golden, dunkable, and surprisingly satisfying. The batter comes together in minutes, the fritters fry quickly in a shallow pan of oil, and they're endlessly adaptable-serve them as an appetizer, side, or snack.
🕒 Ready in 30 minutes | 🍲 Serves 4-6 | 🍳 Shallow-fry stovetop recipe
Main flavors: Savory cabbage, green onion, garlic, light crisp batter
Best for: Appetizer, side dish, snack, vegetarian main
Recipe type: Pan-fried fritters | Simple vegetable recipe
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What are fritters?
My kiddo once asked me what a fritter actually was-and I realized it's harder to explain than you'd think! At its core, a fritter is simply an ingredient (vegetable, fruit, meat, or even dough) held together with batter and fried until crisp.
That's why fritters show up everywhere: apple fritters, corn fritters, pakoras in India, or Japan's okonomiyaki (a cabbage pancake that's basically a cousin of this recipe). The common thread? Crispy edges, tender insides, and plenty of flavor.
Featured Ingredients (and why they matter)
Cabbage - Green, red, or even a bag of pre-shredded cabbage works. About 4 cups shredded (11-13 oz). The batter is forgiving-no need to measure perfectly.
Flour - I tested these with several types of flour. All-purpose is what I use in the recipe, but potato starch and gluten-free flour both work well. My go-to for gluten-free is Bob's Red Mill 1-to1 Gluten-Free Flour.
Sugar - A tiny spoonful deepens flavor without making them sweet.
Exact measurements are listed in the recipe card below.
(paid links)
Tools you'll need
- Measuring cups and spoons
- Cutting board and sharp knife (paid link) or Mandoline slicer (paid link)
- Mixing bowl (paid link)
- Large non-stick skillet
- Sheet pan with rack (for holding the fritters warm in the oven)
- Stirring utensil or spatula (I prefer using a large serving fork)
How to make Easy Cabbage Fritters
Preparing the batter
- Slice the cabbage as thin as possible using a sharp knife (paid link) or a mandoline slicer (paid link). Then, 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 the ingredients. It will be dry at first, so you'll need to let it sit for a few minutes before stirring again. As the cabbage sweats, the batter will come together.
Setting up your fry station
- 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 begins to smoke. See the Pro Tip below for more info about frying!
- If you plan to eat the fritters right away, preheat the oven to 175° - 200°F , and set the cooling rack on a foil-lined sheet pan in the oven.
- If you plan to eat the fritters later, leave the cooling rack on the counter.
- Using a measuring cup, carefully pour ¼ cup of the mixture into the oil and pat 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.
Pro Tip!
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 fully submerged like a deep fryer.
- Heat your oil sufficiently before frying. When the oil has properly heated, it will swish around in the pan like water.
- Monitor the heat while you cook each batch. The pan and oil may get hotter as the oil is used up. 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.
- Start with the same amount of oil in the pan for each batch, or the fritters may burn. Before starting the first batch, observe the appearance of the oil in the pan. Then, before the second batch, add more oil to make it look the same.
- Make sure the oil surrounds the fritter. 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, or tilt the pan, to help it cook evenly.
Frying cabbage fritters
- Carefully pack a ¼ measuring cup with the cabbage mixture.
- Flip the cup upside down into the oil, and using the back of your spatula or a large fork, gently pat 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.
- While you're frying the fritters, ensure there is space around each one.
- 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 (paid link) pan in the oven OR on the counter.
- Continue cooking all the fritters, adding more oil as needed, until the batter is used up.
How to serve Cabbage Fritters
- Easy cabbage fritters make a crowd-pleasing appetizer, especially when paired with the right dipping sauce. You could opt for something creamy, like this homemade ranch dressing, or something rich, like garlic aioli. Another great option is herb pesto or a bright green sauce, such as chermoula, Italian salsa verde, or chimichurri.
- Cabbage pairs well with all types of sausage, especially German sausages like bratwurst. A mustard-spiked sauce would be a fabulous accompaniment to this combination.
- Pair with rice, noodles, or quinoa bowls for a quick vegetarian meal.
- These easy cabbage fritters could be served as a side to any kind of grilled meat or roast.
- These fritters would make a fun side dish for a St. Patrick's Day corned beef situation!
Ingredient Swaps & Variations
- Cabbage - Try red or savoy cabbage
- Flour - Use potato starch for a gluten-free, extra-crispy option or almond flour for a keto-friendly option. (I have not tested this recipe with almond flour)
- Egg-free - If you need an egg-free version, you could try using flax or chia "eggs."
- Seasonings - Easily change up the flavor by adding seasonings like smoked paprika, curry powder, or za'atar.
- Veggie mix-ins - Swap out some or all of the cabbage with equal amounts of shredded carrots, zucchini, or shredded potatoes.
Storage options for 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 should be used the same 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.
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 add a few extra minutes.
The oil wasn't hot enough. Always wait for it to shimmer and smoke lightly. Another reason for soggy fritters is cooling on a plate or napkin rather than a cooling rack.
You can, but shredded holds together better.
To make these vegan cabbage fritters, you can use a commercial egg replacer, a chia egg replacement, or a flaxseed egg replacement.
Skip the sugar and use almond flour. Add a little extra if the batter feels loose.
Because of the raw eggs, the fritters should reach at least 145°F internally. Wash your hands after handling the raw ingredients, and don't leave the fritters out at room temperature for more than 2 hours. Always ventilate well if using a gas stove. For more, see USDA guidelines.
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Easy Cabbage Fritters
- Total Time: 30 minutes
- Yield: 8 fritters 1x
Description
Easy cabbage fritters are crunchy on the outside, tender inside, and endlessly adaptable. Enjoy them as a snack, side, or vegetarian main with your favorite sauce.
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 for 5 minutes, then add the remaining ¼ cup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side dish, Appetizer
- Method: Stove-top
- Cuisine: American
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