These crispy cabbage fritters are made with thinly shredded green cabbage, eggs, fresh dill, green onions, and garlic. They’re pan-fried until golden on the outside and tender in the middle. There’s no potato and no cheese in the batter: just cabbage as the star ingredient. My vegetarian recipe is ready in about an hour, and makes 20 to 24 fritters.

 

We have been eating a lot more cabbage lately, from malfouf to unstuffed cabbage soup, and these fritters came out of wanting another way to use it. The inspiration came partly from Turkish zucchini fritters (mucver), which use a similar herb-and-egg batter. Swapping zucchini for cabbage changes the texture and the flavor completely, and after a few test batches to get the ratio right, I think this version stands fully on its own.

What I Learned Testing This Recipe

Getting the batter right took some testing. Too little flour and they fell apart in the pan. Too much and they turned gummy inside. The egg-to-flour ratio in this recipe is deliberate, and I would not change it.

The cabbage also needs to be shredded as thin as possible: thicker pieces do not cook through properly and will cause the fritters to fall apart. Use a sharp knife or a wide vegetable peeler, and go as thin as you can.

And then there is the heat. Medium to Medium high (if the oil is cooling) is the right temperature here. Too low and the fritters sit in the oil and go soggy instead of crisping up. Too high and the outside browns before the inside has a chance to cook through. It took a few batches to find the sweet spot, but once you do, the rest go quickly.

What You Need

Neutral oil: For frying. Use a neutral oil with a high smoke point such as sunflower, canola, or avocado oil.

Green cabbage, very thinly shredded: This is the most important technique note in the recipe. The cabbage needs to be shredded extremely thin, not just roughly chopped or coarsely grated. Thin shreds cook through during frying, give the fritters a tender interior, and hold together properly. Thick or wide pieces stay crunchy inside and cause the fritter to fall apart. A sharp knife works well; a wide vegetable peeler is even easier.

Eggs: Four eggs bind the batter. They are what holds everything together along with the flour.

Fresh dill: Dill is the flavor anchor of this recipe. It adds freshness and a herbal brightness that makes these fritters taste Mediterranean rather than generic. Do not substitute with dried dill as the flavor is completely different.

Green onions: They add a mild onion flavor without overpowering the cabbage or the dill.

Garlic: Four cloves, minced. Use fresh garlic, not garlic powder.

All-purpose flour: This is the binding agent alongside the eggs. Too little and the fritters fall apart; too much and the texture goes gummy. Stick to the amount in the recipe.

Paprika, salt, black pepper: Simple seasoning that seasons the batter without competing with the dill. Taste a small fried test fritter before cooking the full batch and adjust salt if needed.

How to Make Cabbage Fritters

Shred the cabbage: Remove the core from the cabbage and shred it as thinly as possible using a sharp knife or a wide vegetable peeler. Place in a large bowl.

Make the batter: In a separate bowl, Mix the eggs with garlic, dill and green onions.

Combine: Add the flour and spices to the cabbage. Pour the egg mixture over the shredded cabbage and mix well until every strand of cabbage is coated.

Fry a test fritter. Before cooking the whole batch, fry one small fritter first. This is not optional. It tells you whether the seasoning is right and whether the batter is holding together properly. Adjust salt if needed before continuing.

Fry in batches. Heat a thin layer of neutral oil in a non-stick pan over medium heat. The heat level matters here: too low and the fritters will not crisp up; too high and the outside will brown before the inside has cooked through. Medium heat is the sweet spot. Scoop 2 to 3 tablespoons of batter per fritter into the pan and flatten each one with the back of a spoon. Cook for 5 to 6 minutes per side until golden brown.

Stir the batter between batches. Cabbage naturally releases water as it sits. The batter will start to separate at the bottom of the bowl. Stir it well before scooping each new batch or the fritters will not hold together.

Drain and serve. Transfer the cooked fritters to cooling rack and then serve warm.

How to Serve

These fritters are a meal on their own, not just a side dish. The simplest way to serve them is with plain yogurt on the side, or spread the yogurt on a platter and arrange the fritters on top, scattered with crumbled feta, fresh dill, and a little lemon zest. If you want something with more punch, toum (Lebanese garlic sauce) is an excellent pairing. Cacik (Turkish yogurt with cucumber) also works beautifully.

Storage and Reheating

These fritters are at their best fresh from the pan. The texture softens as they sit and they will not be as crispy the next day, but they still taste good. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, the best method is the air fryer, which brings back some of the crispiness. A pan with a little oil over medium heat also works. The microwave reheats them but does not restore the texture.

Frequently Asked Questions

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