Here’s a crispy, savory Cabbage & Egg Fritters recipe—simple ingredients, big crunch, great for breakfast, lunch, or a light dinner 🥬🍳
Crispy Cabbage & Egg Fritters
Ingredients
- 3 cups cabbage, finely shredded (green or napa)
- 2 large eggs
- ¼ cup all-purpose flour (or chickpea flour for gluten-free)
- 2 tbsp cornstarch (extra crispiness)
- 2 green onions, sliced
- 1 small carrot, grated (optional)
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp soy sauce or fish sauce (optional, adds umami)
- Oil, for frying
Instructions
- Prep the cabbage
Place shredded cabbage in a bowl, sprinkle with salt, and massage for 1–2 minutes.
Squeeze out excess moisture (important for crisp fritters). - Make batter
Add eggs, flour, cornstarch, garlic, green onions, carrot, pepper, and soy/fish sauce.
Mix until just combined—the mixture should lightly coat the cabbage. - Heat oil
Heat 2–3 tbsp oil in a skillet over medium-high heat. - Fry
Spoon small mounds into the pan and flatten slightly.
Cook 3–4 minutes per side until deep golden and crispy. - Drain & serve
Transfer to paper towels. Serve hot.
Dipping Sauce Ideas
- Soy + rice vinegar + chili oil
- Sweet chili sauce
- Garlic yogurt or sour cream
- Kewpie mayo + sriracha
Tips & Variations
- Extra crispy: Use more cornstarch, less flour.
- No flour: Use only eggs + cornstarch for a lighter fritter.
- Add protein: Toss in shrimp, tuna, or chopped ham.
- Oven-baked: 425°F / 220°C, flip halfway, 18–22 minutes.
If you want a Korean-style, Japanese okonomiyaki-inspired, or spicy version, I can tweak it for you.
