These golden, crispy cabbage fritters are quick to make and a perfect way to use up leftover cabbage. Ready in about 30–40 minutes, they work well for breakfast, brunch, lunch or a simple weeknight meal the whole family will enjoy.
Cabbage is affordable, available year-round and very versatile. If you have half a head in the fridge, these fritters are an easy, tasty way to turn it into something exciting. The recipe is loosely inspired by okonomiyaki, the Japanese cabbage pancake, but simplified into small pan-fried fritters. A pinch of curry powder gives a pleasant savoury lift that makes them especially satisfying.
Key Ingredients
These fritters use a few everyday ingredients you probably already have. Quantities and a full ingredient list are at the end of this post in the recipe section.
- Cabbage – finely shredded green cabbage works well. Savoy or napa (wombok) will also work. This is a great way to use a leftover half head.
- Brown onion & spring onions (scallions) – both add flavour and texture. Use what you have; one is fine if that’s all that’s available.
- Self-raising flour – forms the batter. If you only have plain/all-purpose flour, add baking powder (see notes).
- Garlic powder – for a little extra depth.
- Curry powder – optional but recommended for a warm, savoury note that lifts the fritters.
- Eggs – bind the mixture.
- Dairy-free milk (optional) – oat or soy milk if the batter needs a little extra moisture. You may not need it if the cabbage releases enough liquid.
- Neutral oil (canola or similar) – for frying to a golden, crispy finish.
Step-By-Step Instructions
Step 1: Finely slice the cabbage. A mandoline makes it quick and even, but a sharp knife works perfectly well. Finely slice the brown onion and the spring onions.
Step 2: In a large bowl, combine the shredded cabbage, sliced brown and spring onions, self-raising flour, garlic powder, curry powder, salt and pepper. Crack in the eggs and mix well.
Step 3: Stir until the mixture begins to bind as the cabbage releases moisture. If the mixture feels dry and won’t come together, add dairy-free milk a tablespoon at a time until you have a thick, sticky batter. Let the bowl rest for 10 minutes — this helps the flour hydrate and the batter to set.
Step 4: Heat about 2 tablespoons of oil in a large frying pan over medium heat. Scoop roughly 1/4 cup of batter per fritter into the pan and gently flatten into rounds. Cook for 3–4 minutes per side until deep golden and cooked through, working in batches so the pan isn’t crowded.
Step 5: When golden and crisp, transfer fritters to a plate lined with paper towel to drain briefly.
Step 6: Serve immediately while hot and crisp.
👉 Tip: Don’t skip the 10-minute rest. It allows the cabbage to release moisture and the flour to hydrate, which helps the batter hold together and gives a better texture.
Serving Suggestion
Serve the fritters with a squeeze of lemon or a dollop of mayonnaise. For an okonomiyaki-style finish try a creamy mayo, and top with a fried egg for a satisfying brunch or light dinner. Garnish with extra spring onions, chopped parsley or fresh chives for colour and freshness.
Storage Instructions
Best eaten hot and fresh, but leftovers keep well. Store cooled fritters in an airtight container in the refrigerator for up to 2 days.
Reheat in a dry frying pan or an air fryer to restore some crispiness. Microwaving is fastest but will make them soft.
To freeze: lay fritters in a single layer on a baking tray to freeze individually, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.
Recipe FAQs
Use a 1:1 gluten-free self-raising flour blend if available. If you only have plain gluten-free flour, add about 1½ teaspoons baking powder to mimic self-raising flour.
Yes. Replace self-raising flour with plain flour plus 1½ teaspoons baking powder to achieve the same lift.
You can bake them, but pan-frying gives the best golden, crispy texture. Baking will yield a softer result.
Recipe
Cabbage Fritters
Golden, crispy cabbage fritters flavoured with onion, curry powder and garlic. Makes about 8 fritters.
Prep time: 10 minutes · Cook time: 20 minutes · Resting time: 10 minutes · Total: 40 minutes
Serves: 8 fritters · Author: Sally
Ingredients
- 3 cups finely shredded cabbage
- ½ small brown onion, finely sliced
- 2–3 spring onions, finely sliced
- ¾ cup self-raising flour (or plain flour + 1½ tsp baking powder)
- ½ tsp garlic powder
- ½ tsp curry powder (optional)
- Salt and pepper, to taste
- 2 eggs
- 1–2 tbsp dairy-free milk (optional, such as oat or soy)
- Canola or neutral oil for frying
Instructions
- Combine cabbage, onions, flour, garlic powder, curry powder, salt and pepper in a large bowl. Add eggs and mix to combine.
- If the batter seems dry, add dairy-free milk a little at a time until a thick, sticky batter forms. You may not need any milk if the cabbage releases enough moisture.
- Let the mixture rest for 10 minutes to allow the flour to hydrate.
- Heat about 2 tablespoons oil in a large frying pan over medium heat. Scoop ¼ cup batter per fritter into the pan and flatten into rounds.
- Cook 3–4 minutes per side until deep golden and cooked through, working in batches. Drain briefly on paper towel and serve hot.
Notes
Tip: A mandoline speeds up fine slicing of cabbage and onion, but a sharp knife is fine. Yield: about 8 fritters, serving 2–3 people as a light meal or 3–4 as a snack.
Nutrition (per fritter, approximate)
Calories: ~70 kcal · Carbohydrates: ~11 g · Protein: ~3 g · Fat: ~1 g · Fiber, vitamins and minerals will vary with ingredients used.