Crispy Cabbage Fritters with Carrots and Scallions
Crispy Cabbage Fritters are a quick, tasty way to use up leftover veggies. I’ve made them dozens of times and learned the best way to keep them crispy. Crispy, golden, and full of flavor. Try them with my Creamy Macaroni Salad for a complete meal. Jump to Recipe. If you love recipes like this, you’ll also enjoy Classic Pasta Fagioli Soup Recipe and Easy Sumac Onions Recipe.
Why This Crispy Cabbage Fritters with Carrots and Scallions Is Pure Comfort
- Crispy texture
- Fresh taste
- Easy to make
- Great for snacks
What You'll Need for Crispy Cabbage Fritters with Carrots and Scallions
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 small cabbage, shredded
- 1 cup carrots, grated
- 1/4 cup scallions, sliced
- 1/3 cup all-purpose flour
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cumin
- Salt to taste
- 1/4 cup water
- Garlic powder
- Paprika
- Cumin
- Salt
- Black pepper
- Soy sauce (optional)
- Optional: Sesame seeds
- Optional: Sriracha
- Optional: Lemon wedges
- Optional: Cilantro
📝 Ingredient Notes
- Cabbage: Use green or napa cabbage. Shred finely for best texture.
- Carrots: Grate to match the size of the cabbage for even cooking.
- Scallions: Use white and light green parts for best flavor.
- Flour: All-purpose works best. Cornstarch can be used for extra crunch.
- Eggs: Helps bind the mixture and adds moisture.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents fritters from sticking and ensures even browning. → See on Amazon
- Mixing bowl — Ideal for combining ingredients evenly and easily. → See on Amazon
How to Make Crispy Cabbage Fritters with Carrots and Scallions
- Step 1: In a large bowl, combine shredded cabbage, grated carrots, sliced scallions, flour, eggs, garlic powder, paprika, cumin, and salt.
- Step 2: Stir in water until the mixture is moist but not wet. Let sit for 10 minutes.
- Step 3: Heat oil in a non-stick skillet over medium heat. Drop spoonfuls of the mixture into the pan.
- Step 4: Cook until golden brown on one side, then flip and cook the other side.
- Step 5: Transfer to a paper towel-lined plate to drain excess oil. Serve warm with your favorite sauce.
Cook's Tips for Perfect Crispy Cabbage Fritters with Carrots and Scallions
- Crispy texture: Let the mixture rest for 10 minutes before frying. This helps bind the ingredients and creates a better texture.
- Common mistake and fix: If fritters are too wet, add a bit more flour. If too dry, add a splash of water.
- Serving suggestion: Serve with a spicy sauce or soy sauce for extra flavor.
- Storage: Store in an airtight container in the fridge for up to 4 days.
Storing & Reheating Crispy Cabbage Fritters with Carrots and Scallions
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Make ahead and reheat before serving for best texture.
Freezing Crispy Cabbage Fritters with Carrots and Scallions
Freeze in a sealed container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in 30-second increments until warm.
Recipe Notes
- Chef tip: Use a non-stick skillet to prevent sticking and ensure even cooking.
- Best substitution: Replace flour with cornstarch for a crispier result.
- Make-ahead: Fritters can be made ahead and reheated for best texture.
- Scaling: Double or triple the recipe for a larger batch.
- Troubleshooting: If the mixture is too wet, add more flour. If too dry, add water.
Want to level up this recipe?
Non-stick skillet — Prevents fritters from sticking and ensures even browning. → Check price on Amazon
Crispy Cabbage Fritters with Carrots and Scallions
Ingredients
Main Ingredients
- 1 small cabbage, shredded
- 1 cup carrots, grated
- 1/4 cup scallions, sliced
- 1/3 cup all-purpose flour
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cumin
- Salt to taste
- 1/4 cup water
Seasonings
- Garlic powder
- Paprika
- Cumin
- Salt
- Black pepper
- Soy sauce (optional)
Optional Toppings
- Sesame seeds
- Sriracha
- Lemon wedges
- Cilantro
Instructions
- Step 1: In a large bowl, combine shredded cabbage, grated carrots, sliced scallions, flour, eggs, garlic powder, paprika, cumin, and salt.
- Step 2: Stir in water until the mixture is moist but not wet. Let sit for 10 minutes.
- Step 3: Heat oil in a non-stick skillet over medium heat. Drop spoonfuls of the mixture into the pan.
- Step 4: Cook until golden brown on one side, then flip and cook the other side.
- Step 5: Transfer to a paper towel-lined plate to drain excess oil. Serve warm with your favorite sauce.
Notes
- Chef tip: Use a non-stick skillet to prevent sticking and ensure even cooking.
- Best substitution: Replace flour with cornstarch for a crispier result.
- Make-ahead: Fritters can be made ahead and reheated for best texture.
- Scaling: Double or triple the recipe for a larger batch.
- Troubleshooting: If the mixture is too wet, add more flour. If too dry, add water.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in 30-second increments until warm.
- Make ahead: Make ahead and reheat before serving for best texture.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 4g
- Carbs: 18g
- Fiber: 2g
- Sugar: 2g
- Sodium: 150mg
- Cholesterol: 60mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Cabbage Fritters with Carrots and Scallions FAQs
Yes, you can make them ahead and reheat in the oven. They taste best when fresh, but they can be stored for up to 4 days.
If the mixture is too wet, the fritters will not crisp up. Let the mixture rest for 10 minutes before frying and adjust the moisture as needed.
Yes, freeze in a sealed container for up to 3 months. Reheat in the oven for best texture.
Yes, air fry at 375°F for 8-10 minutes. Check halfway to ensure they are golden and crispy.
Try using zucchini or cauliflower as a substitute for cabbage in this recipe.
A Warm Final Note
I can’t wait for you to try Crispy Cabbage Fritters with Carrots and Scallions and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
