These golden and crispy cabbage fritters are so easy to make and are a great option to use up any leftover cabbage in the fridge. Ready in around 30 minutes, they make the best breakfast, lunch or simple weeknight dinner that the whole family will love!
Cabbage is having a moment right now, with Pinterest naming it their ‘it’ vegetable for 2026! It’s affordable, available year-round and super versatile, so I get it.
When I found myself with some leftover cabbage in the fridge after making a batch of my no fold dumplings (seriously if you haven’t made these yet, you have to try them!), I decided that rather than let it go to waste, I wanted to try making it into a fritter.
Loosely inspired by okonomiyaki, the Japanese savoury cabbage pancake, I realised that cabbage should work exceptionally well in a simple fritter batter. And vegetable fritters are one of my favourite easy lunch or dinner ideas when you need to turn very few ingredients into something delicious.
Turns out, these may just be my favourite fritter that I have made yet! They are crispy, tender in the middle and thanks to the little bit of curry powder, have the most delicious savoury flavour. Top with a fried egg and you have the best brunch or simple lunch!
Key Ingredients
Just like most fritter recipes, you’ll need just a few simple everyday ingredients to make these cabbage fritters that you probably have on hand.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Cabbage – finely shredded green cabbage works great for this recipe and is what I used. This is a great option for using up a leftover half head that’s been sitting in the fridge. You can also use savoy cabbage or napa cabbage (wombok) if that’s what you have.
- Brown onion and spring onions (scallions) – these add so much flavour to the fritters. Use both if you can, but either also work if that’s all you have.
- Self-raising flour – this is what forms the fritter batter. You can use plain flour/all purpose flour instead but you’ll need to add baking powder as well.
- Garlic powder – adds a little extra flavour to the fritters.
- Curry powder – my favourite ingredient! In true Australian fashion, I always use the orange can of Keen’s curry powder. Just a bit gives these so much flavour that really takes them to the next level. Give it a try!
- Eggs – Binds everything together.
- Dairy free milk – I like to use either oat milk or soy milk in fritters to bring the batter together. Depending on how much moisture your cabbage releases and the size of your eggs, you may not need it.
You’ll Also Love: Healthy Corn Fritters (Gluten Free)
Step-By-Step Instructions
Step 1: Slice the cabbage as finely as you can. A mandoline makes this super easy and keeps it even, but a sharp knife works just fine. You can use the mandoline to finely slice the onion as well.
Step 2: Add the onion, spring onions, self-raising flour, garlic powder, curry powder, a good pinch of salt and pepper, and the eggs to the bowl with the cabbage.
Step 3: Stir everything together well. The mixture will slowly come together as the cabbage releases its moisture. If it seems to dry or has trouble coming together, add the milk a little at a time until the batter holds together. Set the bowl aside to rest for 10 minutes, which helps the batter come together further.
Step 4: Heat about 2 tablespoons of oil in a large frying pan over medium heat. Once hot, scoop a ¼ cup of batter per fritter into the pan and gently flatten each one into a rough circle.
Step 5: Cook for 3–4 minutes each side until deep golden and cooked through, working in batches to avoid overcrowding the pan.
Step 6: Transfer the cooked fritters to a plate lined with paper towel to drain briefly, then serve while hot and cripsy!
👉 Don’t rush the resting step. Letting the batter sit for 10 minutes before you start frying allows the cabbage to release its moisture to properly hydrate the flour and therefore allows the batter to come together properly.
Serving Suggestion: Serve the cabbage fritters with Japanese kewpie mayo (it tastes so good, similar to an okonomiyaki) and a fried egg. Top with extra spring onions, chopped parsley or fresh chives.
Storage Instructions
These fritters are best eaten fresh and hot straight from the pan when they’re at their crispiest. If you do have leftovers however, you can store them in an airtight container in the fridge for up to 2 days.
Reheat in a dry frying pan over medium heat or in the air fryer to bring back some of the crispiness. You can heat them in the microwave but they will be soft.
The fritters also freeze really well. Lay them flat on a baking tray to freeze individually, then transfer them to a freezer-safe container or bag for up to 2 months.
Allow to thaw at room temperatue before reheating.
Recipe FAQs
While I haven’t tested it myself, I recommend using a 1-1 gluten free self-raising flour blend. If you only have gluten free plain flour (all purpose flour) add 1 ½ teaspoons baking powder as well.
Yes, if you don’t have self-raising flour you can use plain flour or all purpose flour. Just add 1 ½ teaspoons baking powder as well.
Frying is what makes these fritters golden and crispy. You can bake them but the texture will be different.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy fritter recipes:
Zucchini Fritters
Corned Beef Fritters
Leftover Lamb Fritters
Cabbage Fritters
Ingredients
- 3 cups finely shredded cabbage
- ½ small brown onion finely sliced
- 2–3 spring onions finely sliced
- ¾ cup self-raising flour
- ½ teaspoon garlic powder
- ½ teaspoon curry powder
- Salt and pepper to taste
- 2 eggs
- 1–2 tablespoons dairy free milk such as oat milk or soy milk, if needed
- canola oil for frying
Instructions
- Combine the cabbage, brown onion, spring onions, self-raising flour, garlic powder, curry powder, and a good pinch of salt and pepper in a large bowl. Crack in the eggs and stir well to combine.
- The mixture will slowly come together as the cabbage releases its moisture. If the batter feels too thick, add the dairy free milk a little at a time until a thick, sticky batter forms. You may not need it at all.
- Set the bowl aside and allow the mixture to rest for 10 minutes, which helps the batter come together further.
- Heat about 2 tablespoons of oil in a large frying pan over medium heat. Once hot, scoop a ¼ cup of batter per fritter into the pan and gently flatten each one into a round. Cook for 3–4 minutes each side, until deep golden and cooked through. Work in batches to avoid overcrowding the pan.
- Transfer to a plate lined with paper towel to drain. Serve hot.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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