Perfect Baked or Fried Cabbage Fritters

I never understood why cabbage fritters weren’t more popular until I realized most people only know them as those heavy, greasy patties from bad cafeterias. That’s not what these are at all.

Good cabbage fritters are light and crispy on the outside, tender on the inside, and they use up that head of cabbage sitting in your fridge before it goes bad. You can fry them in a pan with butter for extra crispiness, or bake them in the oven if you want to make a big batch without standing over the stove. Either way works, and honestly, both versions taste great—it just depends on whether you’re feeding a crowd or making a quick dinner for yourself.

What Kind of Cabbage Should I Use?

Green cabbage is your best bet for these fritters since it’s easy to find and has a nice mild flavor that works well with the other ingredients. You can also use savoy cabbage if you want something a bit more tender, or even napa cabbage for a lighter, more delicate fritter. Red cabbage will work too, though it might give your fritters a slightly purple tint and a bit more earthy flavor. Whichever type you choose, make sure to shred it finely so it cooks evenly and holds together well in the fritter mixture.

Options for Substitutions

These fritters are pretty forgiving, so feel free to make some swaps based on what you have:

• Cabbage: Green cabbage is the go-to here, but you can use savoy cabbage or even Napa cabbage. Just note that Napa has more water content, so you’ll want to squeeze out extra moisture before mixing.
• Carrots: Swap these with zucchini or sweet potato if you prefer. With zucchini, make sure to squeeze out the excess water after grating, or your fritters might turn out soggy.
• Scallions: Regular yellow or white onion works fine – just use about half a medium onion, finely chopped. You can also try chives or leeks for a milder flavor.
• Flour: All-purpose flour is standard, but you can use whole wheat flour for a nuttier taste. For a gluten-free option, try chickpea flour or a gluten-free blend – just add an extra tablespoon since they absorb moisture differently.
• Eggs: For each egg, you can substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes first). This makes the recipe vegan-friendly.
• Fat: Use whatever cooking fat you prefer – vegetable oil, olive oil, butter, or even coconut oil all work well for frying or baking these fritters.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with cabbage fritters is not squeezing out excess moisture from the shredded cabbage and grated carrots, which leads to fritters that fall apart in the pan – after mixing your vegetables, let them sit for 10 minutes, then squeeze handfuls over the sink to remove as much liquid as possible.

Another common error is cooking over heat that’s too high, causing the outside to burn before the inside cooks through, so stick with medium-low heat and be patient for those full 3 minutes per side.

To keep your fritters from getting greasy, make sure your oil is hot enough before adding the mixture (a small piece of cabbage should sizzle when dropped in), and avoid overcrowding the pan, which drops the temperature and makes everything steam instead of fry.

For extra crispy fritters, press them down gently with your spatula after flipping to ensure even contact with the hot pan.

What to Serve With Cabbage Fritters?

These cabbage fritters are perfect as an appetizer or light meal, and they really shine when you serve them with a good dipping sauce like sour cream mixed with fresh dill, or a tangy yogurt sauce with lemon and garlic. I love pairing them with a simple cucumber salad dressed with vinegar and a pinch of sugar to balance out the richness of the fritters. They also work great alongside grilled chicken or fish if you want to make them part of a bigger dinner, or you can serve them with a bowl of soup for a cozy, satisfying meal. For breakfast or brunch, try them with a fried egg on top and some hot sauce for an extra kick.

Storage Instructions

Store: Keep your cabbage fritters in an airtight container in the fridge for up to 4 days. They’re great for quick lunches or snacks throughout the week, and honestly taste pretty good cold too if you’re in a rush.

Freeze: These fritters freeze really well for up to 3 months. Let them cool completely, then layer them between parchment paper in a freezer-safe container so they don’t stick together. I like to freeze a big batch so I always have some ready to go.

Reheat: For the best texture, warm them up in the oven at 350°F for about 10 minutes until they’re crispy again. You can also use an air fryer at 375°F for 5-7 minutes, or the microwave works in a pinch though they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 32-38 g
• Carbohydrates: 65-75 g

Ingredients

• 1 lb cabbage (finely shredded into 1/8-inch strips)
• 2 carrots (shredded using the large holes of a grater)
• 3 scallions
• 3 eggs
• 6 tbsp flour (I always use King Arthur all-purpose flour)
• 2 garlic cloves
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp coriander (freshly ground preferred for more flavor)
• 1/8 tsp cayenne pepper
• 4 tbsp fat (I prefer Kerrygold unsalted butter for this)

Step 1: Prepare the Mise en Place

• 1 lb cabbage
• 2 carrots
• 3 scallions
• 2 garlic cloves

Finely shred the cabbage into 1/8-inch strips using a sharp knife or mandoline, then shred the carrots using the large holes of a grater.

Slice the scallions into thin rounds, separating the white and light green parts from the dark green tops—you’ll use them at different times for better flavor.

Mince the garlic cloves finely.

This prep work ensures everything cooks evenly and prevents any large pieces from breaking your fritters apart.

Step 2: Toast Spices and Build the Batter

• 3 eggs
• 6 tbsp flour
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp coriander
• 1/8 tsp cayenne pepper
• prepared vegetables from Step 1

In a small bowl, combine the flour, salt, pepper, paprika, coriander, and cayenne pepper.

In a large mixing bowl, crack the eggs and beat them lightly.

Add the shredded cabbage, grated carrots, minced garlic, and the white and light green parts of the scallions to the eggs, then sprinkle the dry ingredient mixture over top.

Fold everything together gently until the vegetables are evenly coated and the mixture holds together when squeezed.

I like to let this sit for 2-3 minutes while I heat the fat—the vegetables release a bit of moisture that helps bind everything together.

Step 3: Heat the Fat and Begin Cooking

• 4 tbsp fat

Place a large skillet over medium-low heat and add the butter (or fat of your choice).

Let it melt slowly for about 1 minute, then increase the heat to medium.

You want the fat hot enough that the fritters sizzle immediately when they hit the pan—this creates a golden crust—but not so hot that they brown before the inside cooks through.

The butter should be foaming gently when you’re ready to cook.

Step 4: Form and Fry the Fritters

• batter from Step 2

Using a sturdy spoon or ice cream scoop, portion the batter into roughly 2-inch balls and carefully place them in the hot fat, spacing them about 2 inches apart.

Using the back of the spoon, gently flatten each ball into a patty about 1/2-inch thick.

Fry for 3 minutes on the first side without moving them—they need time to develop that golden-brown crust.

Flip carefully and fry another 3 minutes on the second side until both sides are deep golden brown and crispy.

I find that resisting the urge to flip too early is key to getting truly crispy fritters.

Step 5: Finish and Serve

• cooked fritters from Step 4
• reserved dark green scallion tops from Step 1

Transfer the finished fritters to a paper towel-lined plate to drain any excess fat.

While they’re still warm, sprinkle them lightly with a pinch of salt and garnish with the reserved dark green scallion tops for a fresh, bright flavor contrast.

Serve the fritters warm for the best texture, though they’re also delicious at room temperature.

Perfect Baked or Fried Cabbage Fritters

Delicious Perfect Baked or Fried Cabbage Fritters recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 12 fritters

Calories 650 kcal

Ingredients

  

• 1 lb cabbage (finely shredded into 1/8-inch strips)
• 2 carrots (shredded using the large holes of a grater)
• 3 scallions
• 3 eggs
• 6 tbsp flour (I always use King Arthur all-purpose flour)
• 2 garlic cloves
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp coriander (freshly ground preferred for more flavor)
• 1/8 tsp cayenne pepper
• 4 tbsp fat (I prefer Kerrygold unsalted butter for this)

Instructions

 

• Finely shred the cabbage into 1/8-inch strips using a sharp knife or mandoline, then shred the carrots using the large holes of a grater. Slice the scallions into thin rounds, separating the white and light green parts from the dark green tops—you'll use them at different times for better flavor. Mince the garlic cloves finely. This prep work ensures everything cooks evenly and prevents any large pieces from breaking your fritters apart.
• In a small bowl, combine the flour, salt, pepper, paprika, coriander, and cayenne pepper. In a large mixing bowl, crack the eggs and beat them lightly. Add the shredded cabbage, grated carrots, minced garlic, and the white and light green parts of the scallions to the eggs, then sprinkle the dry ingredient mixture over top. Fold everything together gently until the vegetables are evenly coated and the mixture holds together when squeezed. I like to let this sit for 2-3 minutes while I heat the fat—the vegetables release a bit of moisture that helps bind everything together.
• Place a large skillet over medium-low heat and add the butter (or fat of your choice). Let it melt slowly for about 1 minute, then increase the heat to medium. You want the fat hot enough that the fritters sizzle immediately when they hit the pan—this creates a golden crust—but not so hot that they brown before the inside cooks through. The butter should be foaming gently when you're ready to cook.
• Using a sturdy spoon or ice cream scoop, portion the batter into roughly 2-inch balls and carefully place them in the hot fat, spacing them about 2 inches apart. Using the back of the spoon, gently flatten each ball into a patty about 1/2-inch thick. Fry for 3 minutes on the first side without moving them—they need time to develop that golden-brown crust. Flip carefully and fry another 3 minutes on the second side until both sides are deep golden brown and crispy. I find that resisting the urge to flip too early is key to getting truly crispy fritters.
• Transfer the finished fritters to a paper towel-lined plate to drain any excess fat. While they're still warm, sprinkle them lightly with a pinch of salt and garnish with the reserved dark green scallion tops for a fresh, bright flavor contrast. Serve the fritters warm for the best texture, though they're also delicious at room temperature.