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These quick and easy cabbage fritters (aka cabbage patties or cabbage cakes) are an absolute must-try! They’re budget-friendly, healthy, and pan-fried to golden, crispy perfection. Whether you need a snack, side dish, or light meal, this recipe is so good it’s sure to win over even the pickiest eaters. Check out my step-by-step video to see just how easy it is to make!
Crispy Cabbage Fritters Recipe
Cabbage is seriously one of favorite veggies. It’s super cheap, really tasty, and so easy to cook! Whether I’m throwing it into a stir-fry such as Sautéed Cabbage or Spicy Sichuan Cabbage , making Cabbage Steaks, or just roasting it, cabbage takes on whatever flavors I throw at it. Plus, it’s packed with nutrients like vitamins C and K, and it’s great for digestion. The best part? It lasts forever in the fridge, so I don’t have to worry about it going bad. It’s one of those simple, no-fuss ingredients that always makes a delicious meal!
Today, I am so excited to share this new recipe with you—cabbage fritters, also known as cabbage patties or cabbage cakes, which are crispy on the outside, tender on the inside, and take only four main ingredients and 20 minutes to make. They’re so delicious, even people who don’t like cabbage or veggies would love them, I promise!
Why You Should Make This Recipe
Why should you try my recipe? Because they’re super easy to make, really cheap, and yield a dozen delicious fritters.
- Cabbage is affordable and accessible; you can find it at any grocery store.
- When cooked right, it tastes even better than it looks—sweet, mild, with a nice soft texture.
- These fritters are crispy, flavorful, and perfect for any meal!
- No deep frying involved—just shallow pan-frying with a bit of oil, and you’re done.
Cabbage Fritters Ingredients
This recipe for cabbage fritters come together with just a few simple ingredients:
- Cabbage – I use regular white cabbage but you can certainly use red cabbage for a nice pop of color.
- Onion
- Eggs
- All-purpose flour
- Salt and ground black pepper
- Oil for pan-frying
These pantry staples create a deliciously crispy, flavorful treat in no time! Check the recipe card for full details on each ingredient.
How To Make Cabbage Fritters
First, grab a mixing bowl and toss in the shredded cabbage, diced onions, eggs, flour, salt, and black pepper. Mix it all up until you get a nice batter, then set it aside for a bit.
Alright, heat up a skillet over medium heat and add a little oil, swirling it around to coat the whole surface. Grab a tablespoon and scoop up the cabbage batter, dropping about six little rounds onto the skillet. Use a spatula to gently flatten them out. Let them cook for about a minute on each side, just until they’re golden brown—don’t let them burn!
Now, flip those fritters over and cook the other side until it’s golden brown too. Just keep repeating until you’ve used up all the batter.
Once they’re all done, transfer the fritters to a serving platter. Serve them up with some sour cream, a little sprinkle of cayenne pepper, and parsley on top. So good!
Secrets For The Best Cabbage Fritters
- Shredded cabbage – I always cut and shred the cabbage into smaller pieces—you don’t want chunky cabbage. Remove the tough part or the core of the cabbage before shredding. This ensures an even texture and better incorporation into your fritters.
- While pan-frying the fritters, I always use my spatula to gently flatten them into nice patties. This helps cook the inside through and creates a crispy, golden-brown exterior with beautiful char marks, adding irresistible aroma and flavor.
- For serving, I love pairing these fritters with sour cream or Asian chili sauce, such as Lingham’s Hot Sauce or Thai sweet chili sauce.
- For an extra kick and earthy nuance, sprinkle a few dashes of cayenne pepper and some chopped parsley over the sour cream. It’s a simple touch that makes all the difference!
Frequently Asked Questions
Yes. Preheat the air fryer to 375°F (190°C) and cook the fritters for 10-12 minutes, flipping them halfway through for a crispy texture. A light spray of oil helps them crisp up nicely.
While these fritters are best shallow-fried for that crispy texture, you can also bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Store leftover fritters in an airtight container in the fridge for up to 2 days. Just make sure they’ve cooled completely before sealing them, so they don’t get soggy from condensation.
Yes, you can freeze them! Once they’ve cooled, lay them flat on a baking sheet to freeze individually. After they’re frozen, transfer them to a freezer-safe bag or container. They’ll stay good for up to 3 months.
To reheat, start by warming them in a skillet over medium heat for a few minutes on each side to bring back the crispiness. You can also pop them in a preheated oven at 350°F (175°C) for 10-15 minutes until crispy.
This recipe is 56 calories per patty.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Cabbage Fritters (Cabbage Patties/Cabbage Cakes)
Ingredients
- 9 oz (250 g) cabbage, cut and shred into small pieces
- 1/4 cup diced onion, about half a small onion
- 2 eggs
- 3/4 cup all purpose flour
- 3/4 teaspoon salt, or more to taste
- 3 dashes ground black pepper
- oil, for pan-frying
Dipping Sauce
- 1/4 cup sour cream
- 3 dashes cayenne pepper, optional
- 1 teaspoon chopped parsley, optional
Instructions
- In a mixing bowl, combine the shredded cabbage, diced onions, eggs, all-purpose flour, salt, and ground black pepper to form a batter. Set aside.
- Heat a skillet over medium heat, add a bit of oil, and swirl to coat the entire surface. Using a tablespoon, scoop up the cabbage batter and drop six rounds onto the skillet. Gently flatten the cabbage fritters with a spatula. Pan-fry for about one minute on each side, until golden brown but not burned.
- Turn the cabbage fritters over and pan-fry the other side until golden brown. Repeat the same steps until you use up all the batter.
- Transfer the cabbage cakes to a serving platter. Serve with sour cream sprinkled with cayenne pepper and parsley.
Video
Notes
- Shredded Cabbage – I always cut and shred the cabbage into smaller pieces—you don’t want chunky cabbage. Remove the tough part or the core of the cabbage before shredding. This ensures an even texture and better incorporation into your fritters.
- While pan-frying the fritters, I always use my spatula to gently flatten them into nice patties. This helps cook the inside through and creates a crispy, golden-brown exterior with beautiful char marks, adding irresistible aroma and flavor.
- For serving, I love pairing these fritters with sour cream or Asian chili sauce, such as Lingham’s Hot Sauce or Thai sweet chili sauce.
- For an extra kick and earthy nuance, sprinkle a few dashes of cayenne pepper and some chopped parsley over the sour cream. It’s a simple touch that makes all the difference!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
