Finely shredded cabbage and drained cottage cheese create savory skillet fritters with crisp edges and tender centers. Oat flour binds the mixture without making it heavy.
Cottage Cheese Cabbage Fritters
- Prep: 15 minutes
- Cook: 16 to 20 minutes
- Heat: Medium
- Yield: 8 fritters
- Equipment: 12-inch nonstick skillet
Ingredients
- 3 cups finely shredded green cabbage
- 3/4 cup low-fat cottage cheese, drained
- 2 large eggs
- 1/2 cup oat flour
- 2 scallions, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
How to Make Cabbage Fritters
- Prepare: Rinse the cabbage and scallions under cool running water following FDA produce guidance. Dry thoroughly.
- Drain: Place cottage cheese in a fine sieve for 5 minutes. Press gently to remove loose whey.
- Mix: Whisk eggs, cottage cheese, oat flour, garlic powder, paprika, salt, and pepper. Fold in cabbage and scallions.
- Rest: Wait exactly 5 minutes. The mixture should hold together when firmly scooped.
- Heat: Warm 1 tablespoon oil over medium heat for 90 seconds. Do not let it smoke.
- Cook: Add four 1/3-cup portions. Flatten to 1/2 inch and cook 4 to 5 minutes per side.
- Repeat: Transfer to a clean plate. Add remaining oil and cook the final four fritters.
- Check: Centers should be steaming and reach 160°F because the batter contains egg.
Crisp Fritter Checklist
- Cabbage is finely shredded and dry.
- Cottage cheese is drained.
- Portions hold before cooking.
- Fritters are only 1/2 inch thick.
- Centers reach 160°F.
Pair them with our cabbage cucumber salad, air-fryer cabbage steaks, or cottage cheese ranch dip.
Allergens and Storage
These fritters contain milk, eggs, and oats that may contact wheat. Read labels and review FDA allergen guidance for individual needs.
Refrigerate within 2 hours at 40°F or below.
- Refrigerate up to 4 days.
- Freeze up to 2 months.
- Reheat at 375°F for 8 minutes.
- Discard leftovers with spoilage signs.
How to Prevent Soggy Fritters
A sharp knife or mandoline creates thin cabbage strands that soften before the outside overbrowns. Use a cut-resistant glove with a mandoline.
Keep space between portions. Crowding traps steam and lowers the skillet temperature, producing pale, soft surfaces.
Flip only when the lower edge looks golden and the top loses its wet shine. An early flip can break the delicate center.
If the second batch browns faster, lower the heat slightly. The empty skillet continues storing heat between batches, so timing may shorten by about 1 minute per side.
Frequently Asked Questions
Can I use red cabbage? Yes, but it stays firmer and changes the batter color.
Can I skip the oil? A small measured amount supports browning and release; an oil-free batch will be softer.