Introduction

Cabbage fritters are a delightful way to enjoy fresh veggies in a crispy, golden patty form. These fritters are quick to prepare and perfect for a snack, side dish, or light meal. With simple ingredients and optional yogurt sauce, they bring vibrant flavors to your table.

A tall stack of five golden-brown, crispy fritters with visible green herbs mixed inside each layer, showing a crunchy texture with slightly uneven edges. On top of the stack is a dollop of white sour cream sauce garnished with small chopped green onions. The stack sits on a clean white plate placed on top of another white plate, with a soft gray cloth nearby. The background features a white marbled surface and a blurred white tiled wall behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oil for frying
7 cups shredded or finely cut cabbage (about 1 small or 1/2 large head)
2 cups shredded carrots (or more cabbage, see notes)
2 scallions
2 eggs (or substitute ½ cup water for vegan version, see notes)
2 tsp salt
2 garlic cloves, minced
¾ cup flour
2 tbsp corn starch
1 package baking powder
1 tbsp chives, very finely chopped
1 tbsp fresh mint leaves, very finely chopped
⅓ cup Greek yogurt
1 tbsp sour cream (optional)
½ tsp salt
½ tsp garlic powder

Instructions

Step 1: Prepare the vegetables by shredding the cabbage and carrots and finely chopping the scallions. Using a food processor with a shredding blade, mandoline, or box grater will make this quick and even.
Step 2: In a large bowl, combine the shredded cabbage, carrots, and scallions. Give them a gentle stir to mix well.
Step 3: In a separate bowl, whisk together the eggs (or water for a vegan option), 2 teaspoons of salt, and minced garlic until well combined.
Step 4: Add the flour, corn starch, and baking powder directly into the bowl with the vegetables. Pour in the egg mixture and massage everything together until well combined and the mixture begins to stick. If too dry, add 1-2 tablespoons of water; if too wet, sprinkle in a bit more flour.
Step 5: For pan-frying: Heat a thin layer of oil in a large non-stick skillet over medium heat. Form handfuls of the mixture into thin patties about ½ inch thick. Place gently in the pan, flatten slightly, and cook for 4-5 minutes until golden. Flip and cook the other side until done. Repeat with remaining mixture, adding oil as needed.
Step 6: For oven baking: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Shape patties from the mixture and place them on the sheet, flattening gently. Bake for about 30 minutes, flipping halfway, until edges are lightly browned and crisp.
Step 7: Serve the fritters warm, accompanied by yogurt herb dip, soy sauce, or a squeeze of lemon for brightness.
Step 8: To make the yogurt sauce (optional), whisk together Greek yogurt, sour cream (if using), ½ teaspoon salt, and ½ teaspoon garlic powder in a small bowl. Adjust seasoning to taste.

Tips & Variations

Use a food processor for uniformly shredded veggies and quicker prep.
Substitute extra cabbage for carrots if preferred or to keep it fully cabbage-based.
For a vegan version, replace eggs with ½ cup water or a plant-based egg substitute.
Add fresh herbs like dill or parsley to the batter for extra flavor.
Baking the fritters reduces oil use, making them lighter and healthier.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture, or use a toaster oven to restore crispness. The yogurt sauce keeps for 2-3 days refrigerated; stir well before serving.

How to Serve

Two golden-brown crispy potato pancakes are stacked on a white plate with a metal fork resting beside them. The pancakes have a textured, slightly uneven surface with hints of green herbs visible throughout. On top of the upper pancake is a dollop of white sour cream mixed with finely chopped green onions, garnished with extra green onion slices. The plate is placed on a white marbled surface, with a white bowl in the background holding more sour cream, and a light gray cloth partially visible next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fritters gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend and ensure the baking powder used is gluten-free.

What can I serve with cabbage fritters?

They pair well with a simple yogurt herb dip, soy sauce, or a fresh squeeze of lemon. You can also serve them alongside a salad or as a vegetarian main dish with grains.