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Easy Cabbage Fritters (Cabbage Pancakes)

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Crispy on the outside and tender in the center, these Easy Cabbage Fritters are speedy, veggie-packed pancakes perfect as a snack, side, or appetizer. Their golden exterior hides a fluffy interior with vibrant carrots and a tang from sour cream—ideal for sneaking a few more vegetables onto the table with minimal fuss. Serve them warm with a dollop of sour cream or your favorite sauce for a satisfying, crowd-pleasing bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 pieces
Course: Appetizer, Side Dish, Snack
Cuisine: American, Eastern European-Inspired
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fritters
  • 2 cups raw white cabbage finely shredded
  • 1 medium carrot finely shredded
  • 2 eggs
  • 2 tablespoons sour cream
  • 4 tablespoons all purpose flour or almond flour for a low-carb option
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 3 tablespoons Avocado oil or use your preferred frying oil
  • 2 tablespoons fresh dill finely chopped (optional)
  • 1 tablespoon green onion finely chopped (optional)
  • 2 cloves garlic minced (optional)

Equipment

  • Non-stick skillet
  • Large mixing bowl
  • Sharp knife, box grater, or food processor
  • Kitchen towel or cheesecloth
  • Spoon or spatula

Method
 

  1. 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.
  2. 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.
  3. Preheat a non-stick skillet over medium heat and lightly grease with oil or cooking spray.
  4. Scoop about 2 tablespoons of the batter for each fritter into the hot skillet. Flatten gently into patties, roughly 3 inches across.
  5. 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.
  6. Transfer finished fritters to a plate lined with paper towels to drain extra oil. Continue until all the batter is used.

Nutrition

Calories: 85kcal

Notes

For gluten-free or low-carb fritters, swap all-purpose flour for almond flour; handle gently as they’ll be more fragile. The batter can be made a few hours ahead and stored covered in the fridge, but fry the fritters just before serving for best texture. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a 375°F oven or in a skillet for crispiness. Serve with sour cream, Greek yogurt, or a spicy mayo dip. Avoid microwaving to keep the fritters crisp.

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