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.

Can I 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 add a few extra minutes.

Why is my fritter soggy?

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.

Can I chop the cabbage instead of shredding it?

You can, but shredded holds together better.

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 flaxseed egg replacement.

How do I make these cabbage fritters keto?

Skip the sugar and use almond flour. Add a little extra if the batter feels loose.

Are there any food safety tips I should follow for this recipe?

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 .

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

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

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 for 5 minutes, then add the remaining 1/4 cup.

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