Easy Cabbage Fritters are crispy little pancakes with a golden crust hiding a tender, veggie-packed center.
These work as a snack, a side, or an appetizer—and they’re sneaky good at getting extra vegetables onto the table without anyone complaining about it. The batter comes together fast, the cooking happens in one pan, and the result is a stack of golden-edged fritters with a soft, fluffy center that practically begs for a dollop of sour cream or a swipe of spicy mayo.
What makes these fritters work so well is the double leavening from both baking soda and baking powder, which gives you that light, airy texture inside while the edges crisp up beautifully in the pan. Add a little sour cream for moisture and tang, toss in some shredded carrot for color and sweetness, and you’ve got a recipe that feels more interesting than plain cabbage has any right to be. You can even swap in almond flour if you’re keeping things low-carb, and the fritters still hold together just fine.
What Goes Into Easy Cabbage Fritters
This lineup is short, practical, and built around getting the right balance of crisp and tender in every bite.
- White cabbage – the base of the fritters, finely shredded and salted to release moisture so the patties crisp up instead of steaming in the pan.
- Carrot – adds a pop of color, a touch of natural sweetness, and helps balance the earthy flavor of the cabbage.
- Eggs – bind everything together and give the fritters structure without making them dense.
- Sour cream – keeps the interior moist and adds a subtle tang that rounds out the flavor.
- All-purpose flour – holds the batter together and creates a light coating that crisps beautifully when fried; almond flour works if you want a low-carb swap.
- Baking powder and baking soda – the secret to that light, fluffy texture inside while the outside gets golden and crisp; baking soda helps with browning, baking powder adds lift.
- Salt and pepper – season the batter and enhance the natural flavors of the vegetables.
- Avocado oil – a neutral, high-heat oil that fries the fritters evenly without overpowering their flavor.
- Fresh dill, green onion, and garlic – optional but highly recommended for a fresh, aromatic boost that makes the fritters taste more intentional.
Step-by-Step: Making Cabbage Pancakes
STEP 1: Rinse the cabbage, remove any tough outer leaves, and cut it in half. Shred it finely using a sharp knife, box grater, or food processor. Sprinkle the shredded cabbage with salt, mash it well with your hands, and let it sit for 10 minutes. Squeeze out the excess moisture using a clean kitchen towel or cheesecloth until the cabbage feels dry to the touch.
STEP 2: In a large bowl, combine the drained cabbage, shredded carrot, eggs, flour, sour cream, green onions, minced garlic, baking powder, baking soda, salt, and pepper. Stir until the mixture forms a thick batter that holds together when scooped. Add dill or other herbs if you’re using them.
STEP 3: Heat a non-stick skillet over medium heat and lightly coat it with oil or cooking spray. Let the pan get hot enough that a drop of batter sizzles on contact.
STEP 4: Scoop about 2 tablespoons of the cabbage mixture into the hot skillet for each fritter. Gently press down with the back of a spoon to form small patties about 3 inches in diameter. Don’t overcrowd the pan, leave enough space between fritters so they brown properly instead of steaming.
STEP 5: Cook the fritters for 3 to 4 minutes on each side until they turn golden brown and crispy. Adjust the heat if the edges start to burn before the centers cook through.
STEP 6: Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
Getting the Crispiest Cabbage Fritters Every Time
- Squeeze the cabbage dry – this is the single most important step for crispy fritters. If the cabbage is too wet, the patties will steam instead of fry, and you’ll end up with soggy centers. Use a clean kitchen towel and really wring it out until almost no liquid comes out.
- Don’t skip the resting time – letting the salted cabbage sit for 10 minutes draws out moisture that would otherwise make the batter watery. The salt also seasons the cabbage from the inside out.
- Press the fritters flat – thicker patties cook unevenly and can burn on the outside before the center sets. Aim for about half an inch thick so they cook through in the same amount of time it takes to get that golden crust.
- Keep the heat at medium – too high and the outsides char before the batter cooks through, too low and they’ll absorb too much oil and turn greasy. Medium heat gives you time to get both the crisp and the cook just right.
Serving Ideas for Cabbage Pancakes
- Sour cream or Greek yogurt – a cool, tangy contrast that lets the fritters shine.
- Spicy chipotle mayo – adds heat and richness for a bolder bite.
- Grilled meats or roasted chicken – pairs well as a side dish for a more complete meal.
- Simple green salad – lightens things up if you want to serve the fritters as a light main.
Cabbage Fritters Questions, Answered
Can I make cabbage fritters ahead of time?
You can prep the batter a few hours in advance and keep it covered in the fridge, but the fritters are best fried just before serving. Once cooked, they lose some crispness as they sit, though you can reheat them in a hot oven to bring back some of that texture.
What’s the best way to shred cabbage for fritters?
A box grater or food processor works fastest and gives you the fine, even shreds you need for a cohesive batter. A sharp knife works too if you take your time, just aim for thin, uniform pieces so the fritters cook evenly and hold together well.
How do I keep fritters from getting soggy?
Squeeze as much moisture as possible from the salted cabbage before mixing the batter, and make sure your pan is hot enough before adding the fritters. Cooking them in a single layer without crowding also helps them crisp up instead of steaming in their own moisture.
Can these be made gluten-free or low-carb?
Yes, swap the all-purpose flour for almond flour to make them low-carb and naturally gluten-free. The texture will be slightly more delicate, but they’ll still hold together and crisp up nicely in the pan if you handle them gently.
Is it possible to air fry cabbage fritters instead of pan frying?
Air frying works, though you’ll need to spray the fritters lightly with oil and flip them halfway through to get even browning. They won’t be quite as crispy as pan-fried versions, but they’ll still have a nice golden exterior and a tender inside.
Storing and Reheating Cabbage Fritters
Store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 375-degree oven for about 8 to 10 minutes, flipping halfway through, until they’re hot and the edges crisp back up. You can also reheat them in a skillet over medium heat with a light coating of oil, which brings back more of that fresh-fried texture. Avoid microwaving if you want to preserve any crispness—the microwave will make them soft and limp.
Easy Cabbage Fritters (Cabbage Pancakes)
Ingredients
Equipment
Method
- Rinse the cabbage, remove tough outer leaves, and slice it in half. Shred the cabbage very finely using a sharp knife, box grater, or food processor. Sprinkle with 1/2 teaspoon of salt and massage with your hands. Let it rest for 10 minutes, then wrap the cabbage in a clean kitchen towel or cheesecloth and squeeze tightly to remove as much liquid as possible.
- Place the drained cabbage, shredded carrot, eggs, flour, sour cream, green onion, garlic, baking powder, baking soda, salt, and pepper in a large mixing bowl. Stir until everything is evenly combined into a thick, cohesive batter. Add dill or other herbs, if using.
- Preheat a non-stick skillet over medium heat and lightly grease with oil or cooking spray.
- Scoop about 2 tablespoons of the batter for each fritter into the hot skillet. Flatten gently into patties, roughly 3 inches across.
- Fry the fritters for 3 to 4 minutes per side, or until they are crisp and golden brown. Adjust the heat if necessary to avoid burning.
- Transfer finished fritters to a plate lined with paper towels to drain extra oil. Continue until all the batter is used.
