These Crispy Cabbage Fritters are golden and crunchy on the outside, tender and flavorful on the inside, and made with simple everyday ingredients. Finely shredded cabbage is mixed with eggs, flour, cheese, herbs, and seasonings, then pan-fried until beautifully crisp. Serve them as an appetizer, snack, breakfast, lunch, or easy side dish with a creamy herb dip.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Yield: About 10–12 fritters
INGREDIENTS
For the Cabbage Fritters
4 cups finely shredded green cabbage
2 large eggs
1/2 cup all-purpose flour
1/2 cup shredded cheddar or mozzarella cheese
1/4 cup finely chopped green onions
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes, optional
2–4 tablespoons milk, if needed
3 tablespoons olive oil or vegetable oil, for frying
For the Creamy Herb Dip
1/2 cup sour cream or Greek yogurt
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley or dill
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Salt and black pepper to taste
INSTRUCTIONS
1. Prepare the Cabbage
Finely shred the cabbage using a sharp knife, mandoline, or food processor.
Place the shredded cabbage in a large mixing bowl.
Sprinkle with a small amount of salt and gently massage for 1–2 minutes.
Let the cabbage rest for about 5 minutes.
If the cabbage releases a lot of liquid, squeeze out the excess moisture with clean hands or a kitchen towel.
Removing excess liquid helps the fritters become crisp instead of soggy.
2. Prepare the Egg Mixture
Crack the eggs into a bowl and whisk until smooth.
Add black pepper, paprika, garlic powder, onion powder, minced garlic, and optional red pepper flakes.
Whisk until everything is well combined.
3. Make the Fritter Mixture
Pour the egg mixture over the shredded cabbage.
Add flour, shredded cheese, green onions, and parsley.
Mix thoroughly until the cabbage is evenly coated.
The mixture should be moist enough to hold together when pressed.
If it feels too dry, add milk one tablespoon at a time.
If it is too wet, add another tablespoon or two of flour.
Allow the mixture to rest for 5 minutes.
4. Heat the Skillet
Place a large nonstick or cast-iron skillet over medium heat.
Add 1–2 tablespoons of oil.
Allow the oil to become hot before adding the fritters.
5. Shape the Fritters
Scoop about 1/4 cup of the cabbage mixture into the hot skillet for each fritter.
Use the back of a spoon or spatula to gently flatten each fritter.
Keep them approximately 1/2-inch thick.
Do not overcrowd the pan.
6. Cook Until Golden
Cook the fritters for approximately 3–4 minutes on the first side.
Do not move them too early because they need time to develop a crisp crust.
Once the bottom is golden brown, carefully flip.
Cook for another 2–4 minutes until the second side is golden brown and the cabbage is tender.
Repeat with the remaining mixture.
Add more oil between batches if necessary.
7. Drain the Fritters
Transfer the cooked fritters to a wire rack or a plate lined with paper towels.
A wire rack helps maintain the crispy texture.
8. Make the Creamy Herb Dip
Combine sour cream or Greek yogurt, mayonnaise, parsley or dill, lemon juice, garlic powder, salt, and black pepper in a small bowl.
Mix until smooth and creamy.
Taste and adjust the seasoning as desired.
9. Serve
Serve the cabbage fritters immediately while hot and crispy.
Serve with the creamy herb dip on the side.
Garnish with fresh parsley, dill, or sliced green onions if desired.
TIPS FOR PERFECT CABBAGE FRITTERS
Finely shred the cabbage so it cooks quickly and holds together easily.
Remove excess cabbage moisture before making the batter.
Do not overcrowd the frying pan.
Cook over medium heat so the outside becomes golden without burning.
Flatten each fritter so the center cooks evenly.
Let the first side become properly browned before flipping.
Use a cast-iron skillet for especially crispy edges.
Add additional flour if the mixture becomes too watery.
Allow the batter to rest for several minutes before cooking.
RECIPE VARIATIONS
Cheesy Cabbage Fritters
Increase the cheese to 3/4 cup.
Try cheddar, mozzarella, Parmesan, Gouda, or Monterey Jack.
Spicy Cabbage Fritters
Add 1 finely chopped jalapeño.
Add 1/2 teaspoon chili flakes.
Add a pinch of cayenne pepper.
Serve with spicy mayonnaise or chili sauce.
Cabbage and Carrot Fritters
Replace approximately 1 cup of cabbage with shredded carrots.
The carrots add sweetness, color, and extra texture.
Cabbage and Zucchini Fritters
Add 1 cup grated zucchini.
Squeeze the zucchini very well before adding because it contains a lot of water.
Herb Cabbage Fritters
Add fresh dill, cilantro, parsley, chives, or a combination of herbs.
WHAT TO SERVE WITH CABBAGE FRITTERS
Creamy herb dip
Garlic yogurt sauce
Sour cream
Ranch dressing
Tzatziki
Spicy mayonnaise
Sweet chili sauce
Fresh tomato salad
Green salad
Grilled chicken
Grilled fish
Roasted vegetables
Fried eggs
Poached eggs
STORAGE
Allow leftover fritters to cool completely.
Place them in an airtight container.
Store in the refrigerator for up to 3–4 days.
Place parchment paper between layers if stacking them.
REHEATING
Skillet
Reheat over medium-low heat for about 2–3 minutes per side.
Oven
Bake at 375°F or 190°C for approximately 8–10 minutes.
Air Fryer
Air fry at 375°F or 190°C for approximately 4–6 minutes.
Microwave
Microwaving is possible, but the fritters will become softer rather than crispy.
FREEZING
Cook the cabbage fritters completely.
Allow them to cool.
Place them in a single layer on a baking sheet.
Freeze for 1–2 hours.
Transfer the frozen fritters to a freezer-safe container or bag.
Freeze for up to 2 months.
Reheat directly from frozen in the oven or air fryer.
BAKED CABBAGE FRITTERS
Preheat the oven to 425°F or 220°C.
Line a baking sheet with parchment paper.
Lightly brush or spray the parchment with oil.
Shape the cabbage mixture into fritters.
Place them on the prepared baking sheet.
Lightly brush the tops with oil.
Bake for approximately 18–24 minutes.
Flip halfway through cooking.
Bake until golden and crispy.
AIR FRYER CABBAGE FRITTERS
Preheat the air fryer to 375°F or 190°C.
Shape the mixture into small fritters.
Lightly spray the air fryer basket with oil.
Arrange the fritters in a single layer.
Do not overcrowd the basket.
Air fry for approximately 10–14 minutes.
Flip halfway through cooking.
Continue cooking until golden and crisp.
APPROXIMATE NUTRITION PER SERVING
Calories: 260
Protein: 11 g
Carbohydrates: 25 g
Fat: 14 g
Fiber: 4 g
Sugar: 5 g
Sodium: 430 mg
Nutrition values are approximate and will vary depending on the cheese, flour, oil, dipping sauce, and exact serving size used.
BENEFITS
Cabbage is naturally low in calories and provides fiber, vitamin C, vitamin K, folate, and beneficial plant compounds.
Eggs add protein and help make the fritters more satisfying.
Using Greek yogurt for the dipping sauce can add additional protein.
Cabbage fritters are also a tasty way to include more vegetables in everyday meals.
FREQUENTLY ASKED QUESTIONS
Why are my cabbage fritters falling apart?
The mixture may be too dry or may not contain enough binding ingredients.
Add a small amount of flour or an additional beaten egg if necessary.
Also allow the first side to develop a good crust before flipping.
Why are my cabbage fritters soggy?
Too much moisture is usually the main reason.
Squeeze excess water from the cabbage before mixing.
Make sure the skillet and oil are properly heated.
Do not overcrowd the pan.
Can I make cabbage fritters without cheese?
Yes.
Simply omit the cheese.
You may need to add an extra tablespoon of flour to help the fritters hold together.
Can I make them gluten-free?
Yes.
Replace regular flour with gluten-free all-purpose flour, chickpea flour, oat flour, or rice flour.
Can I bake them instead of frying?
Yes.
Bake them at 425°F or 220°C for approximately 18–24 minutes, flipping halfway through.
Can I cook them in an air fryer?
Yes.
Air fry at 375°F or 190°C for approximately 10–14 minutes, flipping halfway through.
Can I prepare the batter ahead of time?
It is best to combine the batter shortly before cooking.
Salt causes cabbage to release water over time, which can make the batter watery.
You can shred the cabbage and prepare the other ingredients separately ahead of time.
What type of cabbage is best?
Green cabbage works especially well because it has a firm texture and mild flavor.
Savoy cabbage is another good option and produces slightly softer fritters.
How can I make the fritters extra crispy?
Finely shred the cabbage.
Remove excess moisture.
Keep the fritters relatively thin.
Use enough oil to lightly coat the pan.
Cook until deeply golden before flipping.
Place cooked fritters on a wire rack instead of stacking them.
RECIPE NOTES
The exact amount of flour may vary because different cabbages contain different amounts of moisture.
If the batter looks watery, add flour one tablespoon at a time.
If the mixture seems too dry to hold together, add a small amount of milk or another beaten egg.
For the crispiest fritters, serve them immediately after cooking.
FINAL NOTE
These Crispy Cabbage Fritters turn simple cabbage into a delicious golden dish with crunchy edges and a tender, savory center. The combination of cabbage, eggs, cheese, herbs, and seasonings creates fritters that are easy to prepare and versatile enough for breakfast, lunch, dinner, or snacking. Serve them hot with creamy herb dip for the best flavor and texture.
