Crispy Savory Cabbage & Potato Fritters

Turn humble root vegetables and a head of cabbage into an absolute crowd-pleasing snack with these crispy savory cabbage and potato fritters. They feature golden-brown, shattering edges and a tender, flavorful center that pairs wonderfully with a zesty garlic-herb dip. If you are looking for a clever way to use up produce in your crisper drawer, this easy recipe is a home-cook favorite.

Why You'll Love This Recipe

• Shattering crisp edges paired with a tender, flavorful vegetable center.
• Uses everyday, budget-friendly ingredients like potatoes, cabbage, and carrots.
• Comes together in just 30 minutes from start to finish.
• Includes a bright, creamy homemade garlic-herb dipping sauce that cuts through the richness.
• Naturally flexible for clearing out stray veggies from the fridge.

Ingredients You'll Need (and Why)

Russet or Yukon Gold potatoes: Potatoes provide the starchy base that helps bind the fritters together while creating a fluffy interior texture.

Green cabbage: Cabbage softens as it fries, adding a wonderful mild sweetness and structure without making the fritters heavy.

Eggs: Beaten eggs act as the primary binder, coagulating in the hot pan to hold all the shredded vegetables into a cohesive patty.

All-purpose flour or cornstarch: Absorbs excess moisture from the vegetables and creates a lovely, golden exterior crust. Use cornstarch if you want an extra shatteringly crisp finish.

How to Make It

Prep and Moisture Control

Raw potatoes and cabbage contain a surprising amount of water. Salting the grated potatoes draws out this excess liquid, which you then aggressively squeeze out using a clean towel. Skipping this step leaves you with soggy, steaming patties rather than crisp, golden fritters.

Mixing the Batter

Once your vegetables are dry, combine them with the aromatics, spices, eggs, and flour. Work your hands or a spatula through the mixture to ensure every shred of cabbage and potato gets coated in the binding agents so the patties hold their shape in the hot skillet.

Pan-Frying to Golden Perfection

Use medium heat and enough neutral oil to coat the bottom of your skillet. Flatten the patties gently so the heat can penetrate all the way through, cooking the vegetables while building a deeply crisp exterior crust.

Success Tips

• Do not rush the salt-and-squeeze step for the potatoes; removing moisture is non-negotiable for true crispiness.
• Keep the patties around half an inch thick so the interior cooks through before the outside burns.
• Use a wire rack rather than a flat plate to drain your cooked fritters so air can circulate and prevent soggy bottoms.

Storage & Make-Ahead

Fridge: Store leftover cooked fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or toaster oven to bring back their crisp texture.

Freezer: You can freeze cooked fritters in a single layer, then transfer them to a freezer bag for up to 2 months. Reheat directly from frozen in a 400°F oven until hot and crisp.

FAQ

Can I make the batter ahead of time?

It is best to fry the batter immediately after mixing. Because the salt draws out moisture, letting the raw vegetable mixture sit for too long will cause it to become watery.

What is the best oil for frying these fritters?

Use a neutral oil with a high smoke point, such as avocado, canola, or vegetable oil, to ensure a clean flavor and a crispy crust.

Can I omit the cheese?

Yes, the cheese is completely optional. The eggs and flour provide more than enough binding power to hold the fritters together on their own.