Cabbage Fritters

Crispy on the outside, tender and savory on the inside—these cabbage fritters are an incredibly delicious, budget-friendly, and versatile side dish, snack, or light meal. They come together in minutes and are a fantastic way to use up a head of cabbage.

Ingredients

• 4 cups finely shredded green cabbage (about ½ medium head)

• ½ teaspoon salt (for cabbage)

• 3 large eggs, beaten

• ⅓ cup all-purpose flour (or chickpea flour for gluten-free)

• ⅓ cup grated Parmesan cheese (or a sharp cheddar)

• 3 green onions, thinly sliced

• 2 cloves garlic, minced

• 1 teaspoon paprika (or smoked paprika)

• ½ teaspoon black pepper

• Optional add-ins: ¼ cup chopped fresh herbs (dill, parsley), ½ cup cooked corn, ½ cup shredded carrot

• Vegetable oil, for frying (about ¼ inch deep in the pan)

For Serving (Optional):

• Sour cream, Greek yogurt, or aioli

• Lemon wedges

• Hot sauce

Step-by-Step Instructions

1. Prep the Cabbage

1. Finely shred the cabbage using a knife, mandoline, or food processor. Place in a large colander over a bowl or in the sink.

2. Sprinkle with ½ teaspoon salt and toss. Let it sit for 10-15 minutes. This draws out excess water, which is the key to crispy fritters.

2. Make the Batter

1. After the cabbage has sat, use your hands to squeeze it firmly to remove as much liquid as possible. Transfer the dried cabbage to a large mixing bowl.

2. Add the beaten eggs, flour, Parmesan, green onions, garlic, paprika, and pepper. Mix thoroughly until everything is well combined and coated. The mixture should be moist and hold together when pressed.

3. Fry the Fritters

1. Heat about ¼ inch of vegetable oil in a large skillet (cast iron is ideal) over medium heat until shimmering (around 350°F / 175°C).

2. Scoop about ¼ cup of the cabbage mixture per fritter, shape it into a loose patty with your hands, and carefully place it in the hot oil. Do not overcrowd the pan.

3. Fry for 3-4 minutes per side, until deeply golden brown and crisp.

4. Transfer to a wire rack set over a baking sheet (this keeps them crispy). If serving in batches, keep warm in a 250°F (120°C) oven.

4. Serve

Serve the fritters immediately while hot and crispy. Top with a dollop of sour cream or yogurt and a squeeze of fresh lemon juice.

Key Tips for Perfect Fritters

• Squeeze the Cabbage Dry: This is the most important step. Wet cabbage = soggy fritters.

• Oil Temperature: The oil should be hot but not smoking. If it’s too cool, the fritters will absorb oil and be greasy. If it’s too hot, they’ll burn before cooking through.

• Don’t Crowd the Pan: This lowers the oil temperature and leads to steaming instead of frying.

• Baking Option: For a lighter version, place shaped patties on a parchment-lined, oiled baking sheet. Brush tops with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden.

• Make Them a Meal: Serve with a fried egg on top, alongside a simple salad, or in a pita with tzatziki.

Storage & Reheating

• Best served fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheat in a toaster oven, air fryer, or regular oven at 375°F (190°C) for 8-10 minutes until re-crisped. The microwave will make them soft.

Enjoy these easy, crispy, and satisfying savory fritters!