Recipes Fruits and Vegetables Vegetables Cabbage Cabbage Fritters 5.0 (3) 3 Reviews 1 Photo Crispy cabbage fritters, savory pancakes of freshly grated cabbage and carrot, fried until golden and crisp, bring out the luxuriant sweetness of caramelized cabbage. The tangy feta dill dip provides a cool contrast. By Renu Dhar Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, " what's for dinner?" and sharing her expertise and skills as a personal chef. Allrecipes' editorial guidelines Published on January 27, 2024 Tested by Melissa Gray Tested by Melissa Gray Melissa Gray is a recipe developer and food stylist for Dotdash Meredith. She began working in food publishing in 2015 and joined the Dotdash Meredith test kitchens in 2019. She has developed over 1,500 original recipes and styled in over 300 photoshoots during that time. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Jump to recipe These cabbage fritters are “pleasantly crisp” with a “soft aromatic center,” according to recipe developer Renu Dhar. Cabbage Fritter Ingredients These are the ingredients you’ll need to make homemade cabbage fritters: Vegetables: Of course, you’ll need cabbage for this recipe — but scallions and carrots also add color and flavor. Salt: Enhance the flavor with 1 ½ teaspoons kosher salt. Eggs: Two lightly beaten eggs lend moisture and help bind the fritters together. Flours: You’ll need a combination of all-purpose flour and white rice flour. Seasonings: Season the cabbage fritters with fresh ginger, crushed red pepper, garlic powder, and dried dill. Cornstarch, baking soda, and baking powder: These three ingredients ensure a perfectly crispy exterior. Oil: Fry the corn fritters in canola oil. How to Make Cabbage Fritters You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make cabbage fritters: Stir the vegetables and carrots together. Add the eggs, both flours, cornstarch, baking soda, baking powder, and seasonings. Heat the oil in a skillet, then dollop, flatten, and fry the batter in ⅓ cupfuls.Cook until golden brown on both sides. Drain on a wire rack. Serve warm with homemade feta dip. Test Kitchen Tips This cabbage fritter recipe was developed in our test kitchen by Renu Dhar and tested by Melissa Gray. Here are some tips and tricks from the experts: Use a food processor or a mandolin slicer to make quick work of all the slicing. Don’t let the batter sit long after mixing, as the vegetables will keep releasing moisture, making the batter too runny.Feel free to mix in other vegetables, such as spinach, thinly sliced onions, grated potatoes, or finely grated cauliflower. Can You Make Cabbage Fritters Ahead of Time? To make ahead of time, cook the cabbage fritters in a very small amount of oil and cook on both sides until set. Cool before placing on a cookie sheet in a single layer and refrigerate for up to three days. When ready to use, simply follow the frying directions and serve. As for the dip, it can be stored in an airtight container in the refrigerator for up to five days. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Cabbage Fritters 7 cups thinly sliced cabbage (from 1 small head) 1/2 cup finely chopped scallions, plus more for garnish 1 cup peeled and grated carrot 1 1/2 teaspoon kosher salt 2 large eggs, lightly beaten 1/2 cup all-purpose flour 1/4 cup white rice flour 2 tablespoons cornstarch 1 teaspoon finely chopped fresh ginger 1/2 teaspoon crushed red pepper 1/2 teaspoon garlic powder 1/2 teaspoon dried dill 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground black pepper 1/2 cup canola oil, divided Feta Dip 1 cup sour cream 1/2 cup crumbled feta cheese 1/2 teaspoon dried dill 1/2 teaspoon black pepper 1/4 teaspoon crushed red pepper 1/4 teaspoon kosher salt Directions Make the feta dip Whisk together sour cream, feta, dill, black pepper, red pepper, and salt in a medium bowl until feta is smooth, about 1 minute. Dotdash Meredith Food Studios Make the Cabbage Fritters Gather all ingredients. Dotdash Meredith Food Studios Stir together cabbage, scallions, carrot, and salt in a large bowl until well combined. Dotdash Meredith Food Studios Stir in eggs, flour, rice flour, cornstarch, ginger, red pepper, garlic, dill, baking powder, baking soda, and black pepper until well combined. Dotdash Meredith Food Studios Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmery, 2 to 3 minutes. Spoon a scant 1/3 cup of the cabbage mixture into skillet, and flatten mixture evenly with a flat spatula to about 1/4-inch thickness. Spoon in 3 more fritters, about 1-inch apart, and flatten. Dotdash Meredith Food Studios Cook until golden brown on both sides, about 3 minutes per side. Remove fritters and transfer to a wire rack; loosely cover with aluminum foil to keep warm. Dotdash Meredith Food Studios Repeat process 3 more times with remaining cabbage mixture and 6 tablespoons oil. Garnish with additional scallions. Serve warm with Feta Dip. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 315 Calories 23g Fat 23g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 315 % Daily Value * Total Fat 23g 29% Saturated Fat 6g 29% Cholesterol 72mg 24% Sodium 521mg 23% Total Carbohydrate 23g 8% Dietary Fiber 4g 13% Total Sugars 6g Protein 7g 13% Vitamin C 52mg 57% Calcium 178mg 14% Iron 1mg 7% Potassium 405mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.