Cabbage Fritters with Carrot

Crunchy tender cabbage fritters take humble vegetables and dress them up into a golden savory snack or side dish your whole table will fight over. This recipe transforms cabbage and a few staples into crisp-edged bites packed with flavor. I reach for it when I need to stretch ingredients or impress friends with something old-school but fun.

I tried these for a potluck after spotting my leftover cabbage—now they are my go-to trick for feeding a crowd fast. No one can resist their crispy edges and soft insides.

Gather Your Ingredients

• Shredded cabbage: for the earthy hearty base of each fritter aim for fresh tight heads with firm leaves
• Grated carrots: to add color and natural sweetness pick firm bright carrots for best flavor
• Scallions or regular onion: for mild sharpness chopped finely for even mixing and gentle bite
• Large eggs: to bind it all together using fresh eggs gives best structure
• Minced garlic: for bold aroma do not skip as it perfumes each bite
• Sea salt: to enhance flavors choose flake if available for even seasoning
• Black pepper: freshly ground brings warmth look for peppercorns with a strong scent
• Paprika or smoked paprika: gives color and a gentle kick Spanish smoked paprika adds a rich undertone
• Coriander (optional): adds citrusy spice use freshly ground seeds for more aroma
• Ghee or choice of oil: for frying ensures crispy texture use a high-heat oil for best results

How to Make It

Prepare the Vegetables:

Remove tough outer leaves from the cabbage then shred finely using a sharp knife or box grater You want long thin strands that hold together but are not too thick Rinse and drain well Squeeze out extra water

Mix the Batter:

In a large bowl combine shredded cabbage grated carrots chopped scallions or onion minced garlic sea salt black pepper paprika and coriander Crack in the eggs Mix thoroughly using your hands to massage everything together until the mixture feels cohesive and just holds when pressed

Rest and Preheat:

Set the bowl aside for 5 to 7 minutes to let the vegetables soften and release moisture Meanwhile heat a heavy skillet over medium to medium-high and add enough ghee or oil to coat the bottom

Form and Fry Fritters:

Scoop a generous spoonful of mixture into your palm Shape into a rough patty about half an inch thick Gently lay into the hot oil Work in batches Cook each fritter for 3 to 4 minutes per side without moving until deep golden Flip with a wide spatula and brown the second side Transfer to a paper towel to drain Repeat until all mixture is used

Serve Hot:

Arrange fritters on a platter Sprinkle with more scallions if desired Serve piping hot with your favorite dipping sauce or a squeeze of lemon

The smoked paprika always has my heart here It gives simple cabbage this smoky complexity My favorite memory with these is seeing my kids steal them straight from the cooling rack before dinner even started

Flavor Boosters

Swap scallions for chives or shallot for a milder onion note Gluten-free flour can be mixed in to stretch the batter for lighter fritters If you are out of carrots try shredded zucchini but squeeze out extra water You can throw in a handful of fresh herbs like dill for extra brightness Coriander is optional but lends depth

Serving Suggestions

Serve fritters as a starter with yogurt sauce or sour cream Stack them inside pita with fresh greens and a drizzle of hot sauce for lunch They pair beautifully as a side with roasted meats or a big grain salad For brunch top with a runny egg and a sprinkle of pepper

Creative Twists

Cabbage fritters trace their roots to peasant European kitchens as a way to use up extra vegetables My grandmother made versions with whatever root vegetables stubbornly lasted through the winter What makes them modern is frying in ghee and serving them with bright herbs or spicy sauces Today they show up as street food across Eastern Europe and Asia each with its own twist

Fry fritters as directed let them cool completely then freeze in a single layer Once solid pop them into a freezer bag and reheat from frozen in a dry skillet They come out almost as crisp and fresh as day one Great for a busy week

Common Questions About This Recipe

→ How do I keep the fritters crisp?

Fry the fritters in hot oil, avoid overcrowding the pan, and place on a wire rack instead of paper towels to maintain crispness.

→ Can I use other vegetables?

Yes, you can swap carrots for zucchini or add chopped herbs for extra flavor. Make sure to squeeze out excess moisture from watery vegetables.

→ What kind of oil is best for frying?

Neutral oils like sunflower, canola, or ghee are ideal, as they handle high heat and let the vegetable flavors shine.

→ Can these fritters be made ahead?

You can prepare the mixture ahead, refrigerate, and fry when ready. Leftover fritters reheat well in the oven to regain crispness.

→ What dips pair well with these fritters?

They are delicious with tangy yogurt-based dips, a squeeze of lemon, or spicy chutneys for extra zing.