Can I make these fritters ahead of time?

These are best served fresh. I haven't found a great way to save the cabbage patties, they simply don't have that great texture if they are stored and re-heated. But, you can save time by shredding the vegetables ahead of time, storing in an airtight container, and then assembling the fritters on the day you want to make them.

Can these be made gluten-free?

Definitely! I like using Bob's Red Mill One-to-One Gluten-Free Baking Flour to use in place of all-purpose wheat flour.

Can I make these in the air fryer?

Yes! Try baking them in the air fryer at 375F for 8 minutes. Flip and then cook for another 6-8 minutes until golden brown. You may need to cook them in batches so they aren't overcrowded in your air fryer basket.

Can I make these without eggs?

Yes, but you'll need an egg replacer to make these as vegan cabbage fritters. I have not tested this recipe without eggs.

Baked Cabbage Fritter Recipe

Ingredients

Units Scale

Nonstick cooking spray
1/2 medium green cabbage, shredded (about 14–16 ounces or 6–7 firmly packed cups)
2 medium carrots, shredded or grated
1/2 yellow onion, shredded or grated
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs, lightly beaten
1/3 cup all-purpose flour (use a gluten-free flour blend for gluten-free diets)
5–6 fresh chives, chopped
1/3 cup sour cream (optional, for serving)

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Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Spray the top of the paper lightly with nonstick cooking spray. Set the baking sheet aside.
In a large mixing bowl, combine the shredded cabbage, carrots, onion, garlic powder, salt, pepper, eggs, and flour.
Use your hands or a spatula to gently combine the cabbage mixture.
Then, use your hands or an ice cream scoop to form a ball with the mixture. Gently press each ball until it is thin like a patty. Lay each patty on the baking sheet until you’ve used up all the mixture.
Bake the cabbage fritters for 20 minutes total, stopping halfway to flip each patty during the baking process.
The fritters should start to turn a golden brown when they are done cooking.
Serve warm with the chives sprinkled on top, with the sour cream on the side as an optional dipping sauce.

Notes

The easiest way to shred the vegetables for the fritters is to place the chopped cabbage, carrots and onion in a food processor fitted with the “S” blade. You can also use the shredding disk. Run on high for 15-20 seconds or until the veggies are uniformly shredded. Alternatively, you can use a cheese grater to grate the veggies.
If you prefer to fry the fritters, then you’ll need to heat a few tablespoons of oil in a skillet or griddle. Cook each fritter for about 3-4 minutes per side until you’ve cooked all of them.
These cabbage fritters are best served on the day they are made. They do not store or freeze well.
Other dips that go well with these fritters include a sweet chili sauce, ketchup, aioli, or mayonnaise.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Low Fat

Nutrition

Serving Size:
Calories: 180
Sugar: 8.1 g
Sodium: 515.9 mg
Fat: 5.2 g
Saturated Fat: 1.7 g
Carbohydrates: 24.5 g
Fiber: 5.8 g
Protein: 10.2 g
Cholesterol: 186 mg