If you’re looking for simple cabbage recipes, these cabbage fritters can become a tasty light lunch or dinner. Whether you call them cabbage fritters, pancakes, or croquettes, these cabbage patties transform ordinary cabbage into an extraordinary vegetable dish. Pan-fried to golden perfection (or baked), they offer a crispy exterior and a tender, flavorful interior.
1. Cabbage Fritters Recipe
Ingredients
Cabbage Fritter “Batter”
- 16 oz shredded cabbage
- 2 med-small carrots – grated
- 2-3 scallions – or 1 regular onion
- 3 large eggs
- 4-5 tbsp flour
- 2 cloves garlic – minced
Seasonings
- 1 tsp sea salt
- 1/2 tsp black pepper – ground
- 1/2 tsp paprika – or smoked paprika
- 1/2 tsp coriander – ground, optional
- 3-4 tbsp fat for frying – ghee or oil of your choice
Instructions
Step 1: Prepare the Ingredients (Wash & Cut)
Shred the cabbage with a mandoline slicer (for fine uniform shreds). You will need 16 oz, about 7 packed cups. Or about 1/3 of a medium head of cabbage.
Thinly slice 2-3 scallions (or a regular onion).
Grate the carrots with a box grater.
Mince the garlic or use the finer side of a box grater.
Step 2: Combine all the Ingredients
In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands.
Don’t use force while mixing, you don’t want to draw too much water from the cabbage.
Note: The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried.
Step 3: Shape the Cabbage Fritters & Fry
Heat a non-stick skillet (I use a 10″ ceramic coated skillet) on medium low heat (my stove know is at 3) for 3 minutes or so.
Add fat for frying, let it heat for 1 minute. I’m using ghee, but you could use any healthier heat resistant oils like avocado oil or grape-seed oil.
Form a ball in your hands and place it in the heated skillet. Press down with a spatula or your hands (while arranging the sided) to flatten. The thinner the better it will cook inside.
Fry 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/ghee as needed. Serve warm or cold.
2. Some Tips For You
As you progress with frying the cabbage fritters, the heat in the skillet will increase, so you might need to turn it down a bit if the fritters cook too fast and the middle is till raw. Also keep in mind a lower heat will make them too soggy, so try to find the “perfect” middle temperature.
While frying the cabbage fritters you may notice some liquid accumulating at the bottom of the bowl. That is the egg, flour and some cabbage juice mixed together. Don’t discard that slurry liquid. That actually acts as a binding agent. Before you scoop a new batch try to gently incorporate the liquid back in the mixture, and quickly place the cabbage “ball” into the skillet before it drips. The quicker you finish the “batter” the better. Use two skillets if necessary.
You can use any of type flour you like. Gluten free flours also works. As grain free flours you can use cassava, arrowroot or almond flour. Use one type or a mix of two or more. The finer (starchier) the better.
3. Storing & Reheating
Storing leftovers: the cabbage fritters will last in the fridge for about 4-6 days.
Freezing: freeze and store in the freezer for up to 3 months (after cooking). Cool entirely before placing them in a single layer on a baking tray to freeze, then transfer to a sealed bag.
Thawing: The best way to defrost is to allow the cabbage patties to thaw in the fridge overnight.
Reheating: Place it in a skillet set on low heat, until heated through. Or in a preheated oven at 350F for 15 minutes.
4. Frequently Asked Questions
Can You Bake the Cabbage Fritters instead of Frying?
Yes. Here is how: preheat the oven to 400f/200C and prepare a pan with lightly greased parchment paper. Portion the cabbage patties into “balls” and press lightly to flatten. Then bake for 20-23 minutes (total), flipping the baked cabbage fritters once halfway through. For a crispier crust, broil at the last minute of baking.
Can You Make Egg Free Vegan Cabbage Fritters?
You could try this recipe with an egg alternative like a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water (as 1 egg substitution). You might also need more flour to bind everything, add gradually. Mix and leave to thicken for 10 minutes. I haven’t tried this, though, so I can’t guarantee results.
Can I Make the Cabbage Fritters in Advance?
Yes. Once cooked, let them cool (don’t keep them stacked) and store in the fridge.
Can I Freeze the “Raw” Cabbage Fritters For Later Cooking?
The raw cabbage doesn’t keep it’s structure well once frozen. It’s best to cook the cabbage patties first and then freeze.
