Can I use red cabbage to make these cabbage fritters?

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.

What is the best way to freeze cabbage fritters?

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.

Can I reheat fritters directly from the freezer?

Yes, using the reheating instructions above, but they will take a little longer.

Why is my fritter soggy?

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.

Can I use chopped cabbage instead of shredded?

Yes, but I found that the ones with the chopped cabbage will flake off while they are cooking, leaving bits behind.

How do I make these into vegan cabbage fritters?

To make these vegan cabbage fritters, you can use a commercial egg replacer, a chia egg replacement, or a flax seed egg replacement.

How do I make these cabbage fritters keto?

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.

Easy Cabbage Fritters

Name: Easy Cabbage Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 11-13 ounces cabbage, about 4 packed cups; 3 eggs; 1/2 cup all-purpose flour (SEE NOTE for gluten-free); 3 tablespoons sliced green onions; 1 1/2 teaspoon salt; 1 teaspoon white sugar; 1 teaspoon minced garlic or 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; Oil for frying

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

Units Scale

11-13 ounces cabbage, about 4 packed cups
3 eggs
1/2 cup all-purpose flour (SEE NOTE for gluten-free)
3 tablespoons sliced green onions
1 1/2 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic or 1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Oil for frying

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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 1/4 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 3/4 cup potato starch for the AP flour or 3/4 cup Bob's Red Mill 1-to-1 gluten-free flour. If you use the 1-to-1 gluten-free flour, stir in 1/2 cup first, let it sit, then add the remaining 1/4 cup.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side dish, Appetizer
Method: Stove-top
Cuisine: American