Crispy Cabbage Fritters
Low carb • Sugar-free gold rounds, herb dip in the middle — 20 minutes, eight fritters
These are crispy cabbage fritters, not flour hash browns. Shredded cabbage, egg, almond flour, and Parmesan pan-sear into gold rounds with a yogurt dip in the center, like the platter in the photo. Twenty minutes. No wheat flour, no sugar.
Eight fritters. Squeeze the cabbage dry or they steam instead of crisp. Do not crowd the pan.
Why you’ll love these fritters
- 4g protein per fritter — snack that still holds
- 7g net carbs — cabbage plus almond flour, not potato starch
- About 20 minutes, one skillet
- Gold crust, dip in the middle, like the photo
- No boxed mix, no sugar
- They re-crisp in a toaster oven
Health notes
- Protein: Egg plus Parmesan.
- Lower carb than potato fritters: Cabbage and almond flour. Not keto-zero. 7g net is the cabbage.
- Eight fritters: Macros are per fritter, not the platter.
- Flour or sweet dip will jump the carbs. Stay with almond flour and plain yogurt.
Key element — squeeze the cabbage dry, mix just until it holds, fry in batches
Wet cabbage steams. Salt the shreds, wait 5 minutes, then squeeze hard. Mix egg, almond flour, and Parmesan just until the cabbage holds. Medium heat. Flatten each scoop so the crust goes gold, like the rounds on the platter. Crowding the pan makes them pale.
Ingredients
Fritters (8)
- 3 cups finely shredded cabbage
- 2 large eggs
- 1/3 cup blanched almond flour
- 1/4 cup grated Parmesan
- 2 Tbsp finely minced onion
- 1 clove garlic, minced
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil or avocado oil, for the pan
Dip
- 1/2 cup plain Greek yogurt
- 1 Tbsp chopped dill or parsley
- 1 tsp lemon juice
- Pinch of salt
- 1 Tbsp crumbled cooked bacon or paprika, for the top
Swaps
- No Parmesan: Skip it. The fritters still hold with egg and almond flour.
- Green onion: Use 2 Tbsp instead of minced onion.
- Air fryer: Spray both sides. 400 F for 8 to 10 minutes, flip once.
- Wheat flour or potato: Skip them. That is how carbs jump.
Instructions
| 1 | Dry. Salt the shredded cabbage and sit 5 minutes. Squeeze out as much water as you can. Wet cabbage will not crisp. |
| 2 | Mix. Stir cabbage, eggs, almond flour, Parmesan, onion, garlic, baking powder, salt, and pepper just until it holds. |
| 3 | Heat. Warm oil in a wide skillet over medium heat. The pan should shimmer, not smoke. |
| 4 | Fry. Scoop 8 small mounds. Flatten. Cook 3 to 4 minutes per side until gold, like the platter in the photo. Work in batches. |
| 5 | Dip. Stir yogurt, dill, lemon, and salt. Bacon or paprika on top. One fritter is one serving. |
Pro tips
- Squeeze the cabbage hard. Water is why fritters go soggy.
- Mix just until it holds. Overmixing makes them dense.
- Almond flour, not wheat. That is how 7g net stays 7g net.
- Do not crowd. Two batches beat one pale pile.
- Keep cooked fritters on a rack, not a plate, so the bottoms stay crisp.
Nutrition
| Nutrient | Per fritter (1 of 8) |
|---|---|
| Calories | 100 |
| Protein | 4g |
| Net carbohydrates | 7g |
| Total carbohydrates | 9g |
| Fiber | 2g |
| Total fat | 7g |
| Sodium | 180mg |
Estimates with cabbage, egg, and almond flour. Dip is extra. Wheat flour or potato will raise carbs. These are lower-carb fritters, not zero-carb.
Variations
Cheesy
Add 2 extra Tbsp Parmesan to the mix. Same fry time.
Spicy
Add 1/4 tsp chili flakes to the batter. Paprika on the dip.
Zucchini mix
Swap 1 cup cabbage for squeezed shredded zucchini. Same method.
Oven
Flatten on a lined sheet. 425 F for 12 to 15 minutes, flip once.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve while the crust is still gold |
| Refrigerator | Up to 3 days | Cover. Re-crisp in a skillet or 400 F oven 5 minutes |
| Freezer | Up to 1 month | Freeze in a single layer. Reheat from frozen in a 400 F oven 8 minutes |
FAQ
Test your knowledge
5 quick questions about these fritters
1. Protein per fritter?
2. Net carbs per fritter?
3. How many fritters in a batch?
4. Why squeeze the cabbage first?
5. Why skip wheat flour?
