Description

Cabbage fritters are a delicious and easy-to-make dish featuring shredded cabbage, grated carrots, and scallions bound together with eggs and flour. These fritters are pan-fried to a golden crisp on the outside while tender inside, perfect for a snack or light meal. They can also be baked as a healthier alternative without compromising on flavor or texture.

Ingredients

Scale

Cabbage Fritter “Batter”

16 oz shredded cabbage (about 7 packed cups, roughly 1/3 medium head)
2 medium-small carrots, grated
2-3 scallions or 1 regular onion, thinly sliced
3 large eggs
4-5 tbsp flour (any type: all-purpose, gluten-free, cassava, arrowroot, or almond flour)
2 cloves garlic, minced

Seasonings

1 tsp sea salt
½ tsp ground black pepper
½ tsp paprika or smoked paprika
½ tsp ground coriander (optional)
3-4 tbsp fat for frying (ghee, avocado oil, or grape-seed oil recommended)

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Instructions

Prepare the ingredients: Wash and shred the cabbage finely using a mandoline slicer for uniform shreds. Grate the carrots and thinly slice the scallions or onion. Mince the garlic using a knife or the finer side of a box grater.
Combine all the ingredients: In a large bowl, gently mix the shredded cabbage, grated carrots, sliced scallions, minced garlic, eggs, flour, and seasonings. Toss lightly to coat everything with the egg. Avoid mixing too aggressively to prevent drawing excess water from the cabbage. Note that the mixture will appear like a slaw, but it will bind when cooked.
Heat the skillet and fat: Preheat a non-stick 10-inch ceramic-coated skillet on medium-low heat for about 3 minutes, then add 3-4 tablespoons of fat such as ghee or avocado oil. Allow the fat to heat for 1 minute until shimmering.
Shape and fry the fritters: Form the batter into balls in your hands, then flatten them in the skillet using a spatula or your hands. The fritters should be thin to cook through. Fry for about 3 minutes per side until golden brown and crispy. Repeat this process, adding more fat as needed until all batter is used. Serve the fritters warm or cold.
Optional baking method: Preheat the oven to 420°F (215°C). Line a baking tray with lightly greased parchment paper. Shape the batter into balls, flatten slightly, and arrange on the tray. Bake for 20-23 minutes, flipping halfway through. For extra crispness, broil for the last minute.

Notes

While frying, some liquid may accumulate from egg, flour, and cabbage juice. Gently fold this back into the batter before scooping the next fritter to improve binding.
Use any flour you prefer including gluten-free or grain-free options like cassava, arrowroot, or almond flour. Finer starchier flours yield better texture.
Adding ½ to ¾ cup grated cheese like feta, parmesan, or cheddar (or dairy-free cheese) enhances flavor and texture.
For cooking faster batches, consider using two skillets simultaneously.
Frying on medium-low heat allows the fritters to cook through without burning the exterior.

Nutrition

Serving Size: 1 fritter
Calories: 80
Sugar: 2 g
Sodium: 220 mg
Fat: 5 g
Saturated Fat: 1.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg