These quick and easy Cabbage Fritters are crispy, cheesy, and full of flavor. Perfect for a light lunch, brunch, side dish, or snack!
Cabbage fritters are a simple and delicious way to use up a humble head of cabbage.
When finely shredded, the cabbage becomes the perfect base for a batter of flour, eggs, milk, and cheese. Fried to golden perfection, these fritters come out crispy on the outside, while remaining tender inside.
They’re savory, cheesy, and comforting—yet surprisingly light.
The recipe is also wonderfully versatile. I’ve served them as a light meal with a fried egg, as a side dish, or even as a quick snack.
If you’ve got some cabbage sitting in your fridge that needs a purpose, this is the recipe for you.
The beauty of this dish is that you don’t need much more than basic pantry staples and some cheese, which you can easily swap with what you have on hand.
When it comes to cheese, I prefer using sharp cheddar for its bold flavor, but blue cheese adds a lovely depth if that’s your thing.
The texture of these fritters is what really wins me over. The cabbage softens slightly while cooking, but still holds a bit of a crunch, which pairs nicely with the crisp edges.
I love turning leftover vegetables into fritters. They're so easy and a great fridge-cleaner dinner when served with an egg. Be sure to try other vegetable fritters like Zucchini and Corn Fritters, Cheesy Leek Fritters, Moroccan Spiced Chickpea Carrot Fritters, or Cheesy Courgette Fritters!
Whether you’re whipping them up for a quick snack, a side, or a light meal, they’re sure to become a go-to in your recipe collection.
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Why You'll Love This Recipe
- Simple Ingredients: Uses pantry staples like flour, eggs, and cheese.
- Quick to Make: Cooks up in just 20 minutes.
- Versatile: Can be a brunch, snack, side, or main with an egg.
- Customizable: Swap out cheeses or add spices to suit your taste.
- Economical: Uses affordable and accessible ingredients.
Ingredients
- Cabbage: My go-to cabbage is pointed since it is a tender, slightly sweet cabbage that works beautifully in these fritters. You could substitute with regular white/green cabbage. I find that red cabbage can 'bleed' into the batter and although it still tastes great, it's not so visually appealing.
- All-Purpose Flour: The base of the batter, which holds everything together. Gluten-free flour blends work as a substitute.
- Eggs: Essential for binding the batter.
- Milk: Adds moisture and lightens the batter. Dairy-free options like almond or oat milk can be used too.
- Cheddar Cheese: Sharp cheddar adds a classic flavor, but I also like it with blue cheese for a stronger punch. You could even swap with gouda or parmesan for variation.
- Garlic: Minced garlic brings a lovely aroma and depth of flavor. If you don't have any, you can leave it out or use ½ teaspoon of garlic powder.
- Oil: For frying the fritters. I recommend a neutral oil like vegetable or sunflower oil.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Finely shred the cabbage, discarding the hard core, and set it aside. I use a mandoline to shred it, but a knife works too.
In a large bowl, whisk together the flour, eggs, and milk, then stir the cheese, garlic, salt and pepper.
Fold in the shredded cabbage until everything is well combined.
Heat 1-2 tablespoon of oil in a large skillet over medium heat. Once hot, drop spoonfuls of the cabbage mixture into the pan and gently flatten them with the back of the spoon to form small fritters.
Cook each cabbage fritter for about 3-4 minutes on each side until they are golden brown and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
Variations
- Spicy Kick: Add a pinch of cayenne or chili flakes to the batter.
- Herb Lover’s: Stir in some chopped fresh herbs like dill, parsley, or chives for extra freshness.
- Zucchini-Cabbage Combo: Mix in grated zucchini (squeeze out excess moisture first) for a twist.
- Vegan Option: Use a flax egg (1 tablespoon flax meal + 3 tablespoon water) and plant-based milk.
- Cheese Swap: Try feta or parmesan for a different flavor profile.
Serving Suggestions
- Serve warm with a fried egg on top and a dollop of sour cream or yogurt.
- Add a squeeze of fresh lemon juice to brighten the flavors.
- Pair with a simple green salad and vinaigrette for a light lunch.
- Serve with a dipping sauce like tzatziki,Cane's Sauce, or Sriracha Aioli.
- Enjoy as a side to Spanish Omelette or Potato Wedges.
Storage
Store: Cabbage fritters keep well in the fridge for up to three days.
Reheat: Reheat them in a skillet to crisp up the edges before serving.
Freeze: To freeze, let the fritters cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container or bag, and freeze for up to two months. Reheat directly from frozen in a skillet over low heat until heated through and crispy.
Make Ahead: If you want to prep these fritters in advance, you can shred the cabbage and prepare the batter separately. Store them in the fridge for up to 24 hours, then fold the cabbage into the batter just before cooking.
Cuisine
Cabbage fritters draw inspiration from various European and Asian cuisines where cabbage often plays a central role.
In Eastern Europe, dishes like cabbage pancakes or latkes are common, highlighting the versatility of this vegetable.
These fritters also have a hint of Japanese okonomiyaki, which uses cabbage as the main ingredient.
Despite their diverse roots, these fritters are simple enough to become a staple in any kitchen!
Top tips
- Finely Shred the Cabbage: This helps the cabbage cook quickly and blend well with the batter.
- Flatten Gently: After dropping spoonfuls of the mixture into the pan, gently press them down to ensure even cooking.
- Don’t Overcrowd the Pan: Leave space around each fritter so they cook evenly and get crispy.
- Adjust Cooking Time: Depending on the size of your fritters, you may need to cook slightly longer.
- Crispier Edges: For a crispier result, add a touch more oil to the pan.
FAQs
Yes, regular green cabbage or even Napa cabbage would work well.
Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
Absolutely! Grated carrots or zucchini would be great additions.
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📖 Recipe
Cabbage Fritters
Equipment
- Bowl
- Skillet
- Mandoline
Ingredients
- 1 cabbage pointed or white cabbage, finely shredded, approx. 14 oz / 400 g
- ½ cup all-purpose/plain flour 60g
- 2 large eggs
- ½ cup milk 120ml
- ½ cup grated cheddar cheese 50g
- 2 garlic cloves minced
- ½ teaspoon each salt and pepper or to taste
- 2 tablespoons oil for frying, more if needed
Instructions
- Finely shred the cabbage, discarding the hard core, and set it aside. I use a mandoline, but you can use a knife if you don't have one.
- In a large bowl, whisk together the flour, eggs, and milk.
- Stir the cheese, garlic, salt and pepper into the batter. Then, fold in the shredded cabbage until everything is well combined.
- Heat 1-2 tablespoon of oil in a large skillet over medium heat. Once hot, drop spoonfuls of the cabbage mixture into the pan and gently flatten them with the back of the spoon to form small fritters.
- Cook each cabbage fritter for about 3-4 minutes on each side until they are golden brown and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
Notes
Recipe Tips
- Finely Shred the Cabbage: This helps the cabbage cook quickly and blend well with the batter.
- Flatten Gently: After dropping spoonfuls of the mixture into the pan, gently press them down to ensure even cooking.
- Don’t Overcrowd the Pan: Leave space around each fritter so they cook evenly and get crispy.
- Adjust Cooking Time: Depending on the size of your fritters, you may need to cook slightly longer.
- Crispier Edges: For a crispier result, add a touch more oil to the pan.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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