Cabbage Fritters | Crispy Fried or Oven Baked Patties Recipe
Crispy and flavorful cabbage fritters made with shredded cabbage, carrots, and scallions, bound with eggs and flour, seasoned with garlic and spices. These versatile fritters can be pan-fried for a golden crust or baked in the oven for a healthier option, making a perfect snack, side dish, or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (frying) or 23 minutes (baking)
- Total Time: 30 to 38 minutes
- Yield: Approximately 10-12 fritters
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cabbage Fritter Batter
- 16 oz shredded cabbage (about 7 packed cups or 1/3 of a medium head)
- 2 medium-small carrots, grated
- 2-3 scallions, thinly sliced (or 1 regular onion, thinly sliced)
- 3 large eggs
- 4-5 tbsp flour (gluten-free or grain-free varieties like cassava, arrowroot, or almond flour can be used)
- 2 cloves garlic, minced
Seasonings
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika (or smoked paprika)
- 1/2 tsp ground coriander (optional)
- 3-4 tbsp fat for frying (ghee, avocado oil, or grape-seed oil recommended)
Optional Additions
- 1/2 to 3/4 cup grated cheese such as feta, parmesan, cheddar, or dairy-free alternative
Instructions
- Prepare the ingredients: Wash and shred the cabbage using a mandoline slicer for fine, uniform shreds. Measure about 16 oz (7 packed cups). Thinly slice scallions or onion, grate the carrots, and mince the garlic using a box grater or knife.
- Combine all ingredients: In a large bowl, gently mix together cabbage, grated carrots, scallions, minced garlic, eggs, flour, salt, pepper, paprika, coriander (if using), and cheese if desired. Use your hands to lightly toss without pressing too hard to avoid releasing excess water from the cabbage.
- Heat the skillet: Warm a non-stick or ceramic coated skillet over medium-low heat (around stove setting 3) for about 3 minutes. Add 3-4 tablespoons of ghee or oil and allow it to heat for 1 minute.
- Shape and fry fritters: Form the cabbage mixture into balls with your hands and place them in the hot skillet. Press down gently with a spatula or fingers to flatten into thin patties for even cooking. Fry for approximately 3 minutes on each side, or until golden brown and crispy. Repeat with remaining mixture, adding more oil as needed.
- Optional oven baking: Preheat your oven to 420°F (215°C) and line a baking pan with lightly greased parchment paper. Shape the cabbage mixture into flat patties and bake for 20-23 minutes, flipping halfway through. For extra crispiness, broil for the last minute.
- Serve: Enjoy the fritters warm or cold as a snack, appetizer, or side dish.
Notes
- While frying, some liquid may accumulate at the bottom of the bowl from the egg, flour, and cabbage juice. This slurry acts as a binding agent. Gently incorporate it back into the mixture before forming each fritter for better cohesion.
- Use two skillets to speed up frying if needed and prevent the batter from becoming too watery.
- Any flour type works: gluten-free flours like cassava, arrowroot, or almond are excellent alternatives. The finer and starchier the flour, the better the binding and texture.
- Adding 1/2 to 3/4 cup grated cheese (feta, parmesan, cheddar, or dairy-free versions) enhances flavor and texture.
- For healthier preparation, try baking the fritters with a crisp finish from broiling.
