You know those recipes that don’t look fancy… but once you try them, you keep thinking about them later?
This is one of those.
Crispy on the outside, soft inside, with bits of bacon that make everything better.
Simple ingredients, but the texture and flavor just hit right.
15 minutes prep, 15 minutes frying — and you’ve got enough fritters for 3–4 people.
Ingredients
Instructions
- Start by finely shredding the cabbage and sprinkling it with a little salt. Let it sit for about 15 minutes — this helps release excess moisture.
- In the meantime, fry the chopped bacon in a pan until slightly crispy, then add the onion and cook until soft and lightly golden.
- After 15 minutes, squeeze the cabbage really well to remove as much water as possible. This step matters — too much moisture and the fritters won’t hold together properly.
- In a large bowl, combine the squeezed cabbage with the bacon and onion mixture, eggs, flour, and spices. Mix until everything comes together — it should be slightly sticky but not too wet. If needed, add a bit more flour.
- Heat oil in a pan over medium heat. Scoop portions of the mixture and flatten them slightly to form fritters.
- Cook for a few minutes on each side until golden brown and crispy. Don’t rush this part — that crust is what makes them so good.
- Also, don’t flip them too early or too often. Let them cook properly on one side first — otherwise they can fall apart. Once they’re nicely set and golden underneath, then flip.
What Makes These So Good
It’s all about contrast:
- crispy edges
- soft, slightly juicy inside
- smoky bacon flavor
Important
Don’t overcrowd the pan — the temperature drops and they won’t crisp properly.
How to Serve
Best served hot, straight from the pan.
They work great:
- on their own
- with a simple dip (sour cream or garlic sauce)
- or as a side dish
Can I make them without bacon?
Yes — but bacon adds a lot of flavor. Without it, you might want to add more seasoning.
Why are my fritters falling apart?
Usually too little flour or too much moisture in the cabbage.
Can I bake them instead of frying?
You can, but they won’t get the same crispy texture.
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