Bacon cabbage fritters are crispy, savory, and ready in under 30 minutes. Shredded cabbage and bacon get mixed into a simple batter, pan-fried until golden, and topped with a spicy sriracha mayo.
The batter comes together quickly: gluten-free flour, an egg, garlic, tamari, and almond milk. The tamari adds savory depth without the wheat found in regular soy sauce. These fritters are gluten-free and dairy-free.
They work as an appetizer, a side dish, or a St. Patrick’s Day starter. The sriracha mayo takes two minutes to stir together and makes all the difference.
Why tamari, not soy sauce?
Regular soy sauce contains wheat. Tamari is made without it, so it’s gluten-free. Look for bottles labeled “gluten-free tamari” to be safe.
Ingredient Notes
- Cabbage – a small head gives you more than enough for this recipe. Pre-shredded coleslaw mix is a shortcut, but it’s often cut thicker than ideal for fritters.
- Bacon – For bacon, cook it however you prefer. I usually bake a batch in the oven earlier in the week and keep it in the fridge. Six slices is about right, but a little more never hurts.
- Gluten-Free Flour – Use a gluten-free flour blend that contains xanthan gum, like Bob’s Red Mill 1-to-1 Baking Flour (in the blue bag) or King Arthur Measure for Measure Gluten-Free Flour. The xanthan gum helps bind the batter so the fritters hold together in the skillet.
Storage instructions
Fritters: Refrigerate for up to 3 days. Reheat in a skillet over medium heat to re-crisp – the microwave will make them soggy. I don’t recommend freezing; the texture doesn’t hold up.
Sriracha mayo: Keeps refrigerated for up to 2 weeks. Store separately and drizzle just before serving.
Serving suggestions
Serve them as an appetizer, a side dish, or a St. Patrick’s Day starter alongside Irish nachos or slow cooker corned beef. They also pair well with roast chicken, grilled pork chops, or a fried egg for brunch.
The sriracha mayo is the same one I use on my baked carrot fries, creamy with a little heat.
More gluten-free sides to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Cabbage Bacon Fritters
Ingredients
For the Cabbage Bacon Fritters:
- 4 cups finely shredded green cabbage - from half a green cabbage
- 1/2 cup green onions - sliced (from 4 green onions)
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic - minced
- 6 pieces bacon - cooked and crumbled
- 3/4 cup gluten free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 1 cup unsweetened almond milk - or regular cows' milk
- 1 tablespoon gluten-free tamari sauce
- 2 tablespoons olive oil
For the Sriracha Mayo:
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon gluten-free tamari sauce
- 2 teaspoons sriracha
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Cabbage Bacon Fritters:
- In a large bowl, combine 4 cups finely shredded green cabbage, 1/2 cup green onions, 1 large egg, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 2 cloves garlic, 6 pieces bacon, 3/4 cup gluten free flour blend, 1 cup unsweetened almond milk, and 1 tablespoon gluten-free tamari sauce until it forms a thick paste.
- Add 2 tablespoons olive oil to a large skillet heated over medium high heat.
- Using a 1/4 cup measuring cup, pour batter into the hot pan. I was able to cook 2-3 fritters at a time. Cook for 3-5 minutes on each side, until browned.
For the Sriracha Mayo:
- While the fritters are cooking, make the sriracha mayo. Combine 1/4 cup mayonnaise, 1 teaspoon lemon juice, 1 teaspoon gluten-free tamari sauce and 2 teaspoons sriracha in a small bowl.
- Stir until combined. Taste and adjust any seasonings.
- Drizzle sriracha mayo over the cabbage bacon fritters before serving.
Notes
- Cook bacon ahead of time, either in a skillet or in the oven.
- Shredded cabbage can be prepped up to 2 days ahead.
- Sriracha mayo keeps refrigerated for up to 2 weeks.
- If you’re gluten-free, be sure to use gluten-free tamari.
I love cabbage in so many dishes and these look great! Happy St. Patrick’s Day!
Thanks Jennifer! Cabbage has become a favorite ingredient around here. Hope you had a great weekend!