Cabbage Fritters

Easy, crispy, and so delicious, these patties are a great way to mix up your vegetable intake or use that leftover cabbage in the fridge! They're pan fried to perfection and make a good side dish, appetizer, or snack.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings fritters

Calories 76kcal

Author Lizzie Streit, MS, RDN

Ingredients

3 eggs
10 to 12 ounces shredded cabbage about 4 packed cups or ¼ of a large head
2 scallions white, light green, and dark green parts sliced, about ¼ cup
½ cup all purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 to 4 tablespoons avocado oil

US Customary - Metric

Instructions

Whisk the eggs in a large mixing bowl.
Add the shredded cabbage and sliced scallions. Stir until they are coated with the eggs.
In a measuring cup or small bowl, stir together the flour, salt, garlic powder, and smoked paprika.
Sprinkle the flour mixture over the cabbage mixture. Stir until coated. Let the batter sit while you warm the skillet.
Warm a large nonstick skillet over medium heat. Add 1 to 2 tablespoons of avocado oil, just enough to thinly coat the bottom of the skillet. Let the oil get hot enough that when you put a tiny drop of batter into it, it starts sizzling right away.
When the oil is hot enough, stir the batter in the bowl. Scoop about three tablespoons into your hands and form into a patty that's about ¼-inch thick. Carefully transfer the patty to the skillet. Repeat until the skillet is full, making sure to leave some room around each fritter to allow for proper cooking. I typically cook four at a time to not overcrowd the skillet.
You will see quite a bit of liquid on the bottom of the bowl as you form the fritters. This is OK and to be expected. You will still be able to form the patties in your hands. In my experience, they do not fall apart although they appear to be holding liquid. The key is to form them quickly and carefully slide them into the oil in the pan. Then, the cooking process keeps them together. If you have issues with the patties falling apart, add a little more flour.
Cook each fritter for three minutes on each side over medium heat until golden brown and crispy.
Transfer the fritters to a plate lined with paper towels to absorb excess oil and keep them crispy. After a minute or so, you can then transfer them to a cooling rack if you want them to be as crispy as possible. However, if you want to enjoy them hot, you can just do the paper towel step and skip the cooling rack!
Repeat the process with the rest of the batter. Enjoy!
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Notes

Cabbage notes: Thinly shredded cabbage from a bag (particularly angel hair cabbage if you can find it) or prepared yourself with a mandoline works best for this recipe. You can also use sliced cabbage if you don't have shredded/don't have a mandoline but it may not stay together as well.
Make ahead: If you want to make the batter ahead of time, store it in a covered bowl in the fridge but use within 8 hours.
Storage and reheating: Keep leftover fritters in an airtight container in the fridge for 2 to 3 days. You can freeze them by tightly wrapping each one in plastic wrap and storing in an airtight freezer bag for up to 3 months. Reheat in a nonstick skillet with a little oil for a few minutes on each side, in the microwave in 30-second intervals on high, or on a baking sheet in the oven at 350 degrees F/177 degrees C for 10 to 15 minutes.
Possible dipping sauces: sour cream, yogurt, applesauce, hummus, ranch dressing or dip

Nutrition