If you’ve been following me for awhile then you might know that I love fritters. They are such a great way to use up excess veggies and make for a great snack, lunch, side dish or breakfast. Try my Easy Corn and Potato Fritters, Butternut Squash and Sage Fritters or these Broccoli and Sweet Potato Fritters.
Health Benefits or Cabbage
Cabbage isn’t just a humble vegetable, it’s packed with nutrients too, including Vitamin K, Vitamin C, dietary fiber, B6 and folate. It also contains antioxidants like polyphenols and sulphur compounds. A diet rich in antioxidants helps to protect against inflammation, heart disease and cancer.
Ingredients Notes & Substitutions
I’ve listed all of the ingredients that you will need to make these cabbage fritters below along with any possible substitutions and ingredient notes. You can find the ingredient quantities in the recipe card at the bottom of this post.
- brown onion – the brown onion is grated and then the excess moisture is squeezed out. If you don’t have brown onion then you can swap for a teaspoon of onion powder.
- savoy cabbage – We use a quarter head of cabbage, which ends up being about 4 cups of shredded cabbage. I’ve used savoy cabbage but you can also use Napa cabbage, purple cabbage, green cabbage or wombok cabbage.
- spring onion – also known as green onions, scallions or shallots. They’re finely sliced and added to the batter to add extra flavour.
- sea salt flakes – if using finely ground sea salt then use half the amount that is called for in the recipe.
- large eggs
- fresh garlic cloves – the garlic cloves are peeled and minced. You can swap each garlic clove for a teaspoon of jarred minced garlic. Or swap for a teaspoon of garlic powder.
- extra virgin olive oil – olive oil can be swapped for melted butter or avocado oil.
- buckwheat flour & tapioca starch – to keep these fritters gluten free I have used buckwheat flour and tapioca starch. The tapioca starch helps to give them a lighter texture. You can swap for your preferred gluten-free flour or regular wheat flour if you are not gluten free.
To serve
- boiled eggs – for soft boiled eggs, add the eggs to a saucepan and bring to a boil. Once boiling, boil for 2 minutes before straining and resting in cold water.
- natural yoghurt – or plain Greek yogurt. To make this dairy free, use natural unsweetened coconut yoghurt. You could also swap for sour cream.
- fresh lemon juice
- minced garlic
- fresh chives – or use other fresh herbs of your choice like parsley or cilantro.
- sauerkraut – if serving with boiled eggs and garlic yoghurt, top with some sauerkraut or quick pickled red onions.
How to Make Cabbage Fritters
Like all fritters, cabbage fritter are very easy to make. While you can make these in the oven or air fryer, I prefer them pan-fried in olive oil to make them nice and crispy.
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To make the batter, add the shredded cabbage, grated brown onion, finely chopped spring onions, salt, eggs, minced garlic, olive oil and flours to a large mixing bowl. Use a fork to whisk up all of the ingredients until they are well combined.
Bring a large frying pan to a medium heat. Once hot, add extra virgin olive oil to the pan. Add about 1/4 cup of mixture per fritter to the hot oil, using the fork to pat them down to form a patty shape. Once golden brown on the bottom, use a spatula to flip each fritter over. You should be able to fry around 3 fritters at a time, depending on the size of your pan. Once the first batch of fritters is golden brown on the second side, transfer each fritter to a paper towel lined plate. Repeat this step until all of the batter has been used. Place a sheet of paper towel between each single layer of fritters.
Meanwhile, make the garlic yoghurt by adding the yoghurt, minced garlic and lemon juice to a small bowl. Season with salt and pepper and then whisk to combine.
To serve, place 2-3 fritters on a plate and top with a dollop of the garlic yoghurt, 1-2 soft boiled eggs, a spoonful of sauerkraut and then sprinkle with finely chopped chives. Serve warm.
Storage
Store leftover fritters in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Eat warm or cold.
What to serve with Cabbage Fritters
These super delicious fritters are great eaten just as they are, but here are a few accompaniments to serve with them to make them even better!
Cabbage Fritters
Equipment
- Box grater
- Garlic mincer
- Chopping Board
- Sharp knife
- Fork
Ingredients
- 1 brown onion, peeled and coarsely grated
- 420 grams savoy cabbage, finely shredded, 4 cups firmly packed
- 2 spring onions, finely sliced
- ½ teaspoon sea salt flakes
- 3 cloves garlic, minced
- 3 large eggs
- ¼ cup extra virgin olive oil
- 1/3 cup buckwheat flour, or flour of choice
- ¼ cup tapioca starch
- Cracked black pepper to taste
To serve
- ½ cup Greek yoghurt, or natural unsweetened coconut yoghurt for dairy free
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Pinch sea salt flakes
- soft boiled eggs, optional
- sauerkraut, optional
- chives, finely sliced
Instructions
- Place the grated onion into a fine mesh sieve or cheese cloth, hold over the sink and squeeze out excess liquid. Transfer grated onion to a large mixing bowl.
- Add the shredded cabbage, spring onions, salt, minced garlic, eggs, olive oil, buckwheat flour, tapioca and cracked black pepper to the bowl. Use a fork to whisk up the eggs and then stir everything together until well combined.
- Bring a large frying pan or skillet to a medium heat. Once hot, add a good drizzle of olive oil and then about ¼ cup fritter mixture per fritter. Use the fork to press down the fritter mixture and shape into a disc. Cook 2-3 fritters at a time depending on the size of your pan. Once golden brown on the bottom, flip the fritters over and fry until golden brown on the second side. Transfer the cooked fritters to a paper towel lined plate. Repeat this step until all of the remaining fritter mixture has been used, adding more oil to the pan as needed.
- To a small bowl add the yoghurt, lemon juice, minced garlic and salt and whisk to combine. Season with salt and pepper.
- To serve, place 2-3 fritters onto each plate and top with a dollop of yoghurt, 1-2 soft boiled eggs, some sauerkraut and finely sliced chives.
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