These Crispy Cabbage Fritter Pancakes are golden brown, packed with flavor, and incredibly easy to make. They have a crisp exterior with a tender, cheesy center, making them the perfect way to turn simple ingredients into something delicious.
Paired with a creamy and slightly spicy Sriracha sour cream sauce, these fritters are a must-try for cabbage lovers and anyone looking for a new way to enjoy vegetables.
Why You Should Make These Cabbage Fritter Pancakes
- Crispy and Flavorful – These crispy cabbage fritter pancakes have a crunchy golden crust with a savory, cheesy inside.
- Easy to Make – Simple ingredients come together quickly for a fast and satisfying meal.
- Budget-Friendly – Cabbage is inexpensive and stretches this recipe into multiple servings.
- Versatile Side or Snack – Serve these cabbage fritters as an appetizer, a side dish, or even a light meal.
- Delicious Dipping Sauce – The Sriracha sour cream adds a creamy, slightly spicy kick that compliments the crispy fritters.
Ingredients
- Green cabbage – Swap with Napa cabbage or coleslaw mix.
- Flour – Use almond flour or gluten-free flour for a low-carb option.
- Parmesan cheese – Substitute with cheddar, Gruyère, or Pecorino Romano.
- Sriracha – Replace with hot sauce, harissa, or chili paste for a different spice level.
- Sour cream – Use Greek yogurt or mayonnaise for a slightly different texture.
How to Prepare Crispy Cabbage Fritter Pancakes
- Heat enough oil to medium in a non-stick pan for a shallow fry.
- Finely shred the cabbage on a mandolin or use prepackaged angel hair cabbage (pick out the larger pieces).
- Add to a bowl, along with the remaining ingredients. Combine gently with your hands. Try not to overwork so the cabbage does not release water.
- Add the butter to the oil and allow to melt.
- Using a cookie scoop, scoop out a few tablespoons of the cabbage mixture and gently add to the heated oil. Flatten down with a fork or spatula to your desired thickness. Do this with more of the mixture, making sure not to overcrowd the pan. You will have to fry in batches.
- Once the bottom is golden brown, gently flip. Continue cooking until the cabbage pancakes are fully cooked, and golden brown.
- Drain excess grease on paper towels. Salt immediately out of the fry.
- Arrange on a platter. Garnish with more Parmesan cheese and fresh chopped parsley.
- Serve immediately with the Sriracha Sour Cream.
How to Serve and Store
What to Serve With Cabbage Fritters
- Dipping Sauces – Try them with Sriracha sour cream, garlic aioli, ranch, or a honey mustard dip.
- Side Dish Pairing – Serve alongside grilled or air fryer chicken, steak, air fryer salmon, or a fresh salad.
- Breakfast Option – Top with a fried egg for a crispy, savory breakfast.
How to Store and Reheat Leftovers
- Refrigerate – Store the crispy cabbage fritter pancakes in an airtight container for up to 3 days.
- Reheat – Crisp them up in an air fryer or a skillet over medium heat.
- Freeze – Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen for best texture.
Frequently Asked Questions
- Can I make these cabbage fritters ahead of time? Yes! You can prepare the mixture in advance and store it in the refrigerator for up to 24 hours before frying. Cooked fritters can also be reheated in an air fryer or oven for crispiness.
- Can I bake these instead of frying? Yes, you can bake them at 400°F (200°C) on a parchment-lined baking sheet for about 20 minutes, flipping halfway through. They won’t be as crispy, but will still be delicious.
- Can I make these fritters gluten-free? Yes! Use a gluten-free flour blend or almond flour as a substitute for regular flour.
- What can I use instead of eggs? For an egg-free version, try using a store-bought egg replacer.
- Can I use pre-shredded cabbage? Absolutely! In fact, I recommend using prepackaged, angel hair shredded cabbage. Just make sure to pick out any large pieces to ensure an even texture.
- What’s the best way to reheat them? An air fryer at 350°F (175°C) for a few minutes is the best method to keep them crispy. You can also reheat them in a skillet over medium heat.
More Cabbage Recipes to Love
- Creamy Parmesan Roasted Cabbage Wedges
- Fried Cabbage with Kielbasa and Roasted Potatoes
- Baked Cabbage Parmesan
- German Braised Red Cabbage
- Spicy Cabbage and Rice Soup
- Cabbage Rolls Halupki
Crispy Cabbage Fritter Pancakes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
These Crispy Cabbage Fritter Pancakes are golden brown, packed with flavor, and incredibly easy to make. A must-try for cabbage lovers.
Ingredients
Instructions
- In a small bowl, mix together the sour cream and Sriracha. Adjust the heat level to your liking. Reserve in fridge.
- Heat enough oil to medium in a non-stick pan for a shallow fry.
- Finely shred the cabbage on a mandoline, or use prepackaged angel hair cabbage (pick out the larger pieces).
- Add to a bowl, along with the remaining ingredients. Combine gently with your hands. Try not to overwork so the cabbage does not release water.
- Add the butter to the oil and allow to melt.
- Using a cookie scoop, scoop out a few tablespoons of the cabbage mixture and gently add to the heated oil. Flatten down with a fork or spatula to your desired thickness. Do this with more of the mixture, making sure not to overcrowd the pan. You will have to fry in batches.
- Once the bottom is golden brown, gently flip. Continue cooking until the cabbage pancakes are fully cooked, and golden brown.
- Drain excess grease on paper towels. Salt immediately out of the fry.
- Arrange on a platter. Garnish with more Parmesan cheese and fresh chopped parsley.
- Serve immediately with the Sriracha Sour Cream.
- ENJOY!
Notes
- Use bagged, angel hair shredded cabbage, for ease. Remove any large pieces.
- If shredding your own cabbage, do so very finely on a madoline.
- Gently mix together the ingredients, so as not to release water from the cabbage.
- Heat the oil just to medium. If the oil is too hot, the outside of the cabbage fritters will brown before the inside is fully-cooked.
- Place a cookie scoopful of the mixture into the pan and press down to flatten. The flatter the cabbage pancake, the crispier.
- Drain the fritters on paper towels or a cooling rack.
- Salt immediately out of the fry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish, Dinner
- Method: Easy
- Cuisine: American
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