Description

These crispy and addictive cabbage fritters are easy to make and packed with fresh vegetables. Featuring shredded cabbage, grated carrots, and scallions bound together with eggs and flour, then pan-fried to golden perfection, this recipe delivers a deliciously crunchy texture and savory flavor. Perfect as a snack, side dish, or light meal, these fritters are versatile, gluten-free adaptable, and incredibly satisfying.

Ingredients

Scale

Cabbage Fritter Batter

16 oz shredded cabbage (about 7 packed cups, roughly 1/3 medium cabbage head)
2 medium-small carrots, grated
2–3 scallions, thinly sliced (or 1 regular onion)
3 large eggs
4–5 tbsp flour (use gluten-free or grain-free flour if preferred)
2 cloves garlic, minced

Seasonings

1 tsp sea salt
½ tsp black pepper, ground
½ tsp paprika or smoked paprika
½ tsp ground coriander (optional)

For Frying

3–4 tbsp fat – ghee or oil of your choice (avocado oil, grape-seed oil recommended)

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Instructions

Prepare the ingredients: Wash all produce. Shred the cabbage finely using a mandoline slicer for uniform texture. Thinly slice the scallions or onion. Grate the carrots using a box grater. Mince the garlic or grate it finely.
Combine all ingredients: In a large bowl, gently toss the shredded cabbage, grated carrots, sliced scallions, minced garlic, eggs, flour, and seasonings together. Use your hands lightly to mix, being careful not to press too hard to avoid releasing excess water from the cabbage. The mixture will resemble a slaw and may seem loose, but it will firm up when cooked.
Heat the skillet: Place a non-stick 10-inch ceramic coated skillet on medium-low heat (stove setting about 3) and allow it to warm for approximately 3 minutes. Add the frying fat such as ghee or oil and let it heat for 1 minute until shimmering.
Form and fry fritters: Scoop a portion of the cabbage mixture and form it into a ball with your hands. Place it in the hot skillet and press down with a spatula or your fingers to flatten it as thin as possible for even cooking. Fry for about 3 minutes until the bottom is golden and crispy.
Flip and finish frying: Carefully flip the fritter and cook the other side for an additional 3 minutes until golden brown and crispy. Repeat with the remaining mixture, adding more oil or ghee as needed. Serve fritters warm or cold.

Notes

For gluten-free or grain-free versions, substitute all-purpose flour with almond flour, coconut flour, or chickpea flour.
Using a mandoline slicer yields the best texture but a sharp knife or food processor can also work for shredding cabbage.
Press the fritters thinly in the skillet to ensure they cook through without burning the exterior.
Store leftovers in an airtight container in the refrigerator and reheat in a skillet for best crunch.