Save There was a half head of cabbage sitting in my crisper drawer, and I wasn't sure what to do with it until I remembered a friend mentioning something about cabbage pancakes her grandmother used to make. I threw together what I had on hand, whisked up a quick batter, and stood at the stove flipping these golden little rounds while the kitchen filled with the smell of frying vegetables and garlic. They came out crispy, light, and completely addictive. I ate three standing at the counter before I even plated them.
I started making these on weeknights when I wanted something quick but didn't want to feel like I was taking shortcuts. My neighbor popped by once while I was frying a batch, and I offered her one still warm from the pan. She asked for the recipe before she even finished chewing. Now she makes them for her kids and texts me every time to say they demolished the whole plate.
Ingredients
- Finely shredded green cabbage: The star here, it softens inside while crisping at the edges, so shred it thin for the best texture.
- Grated carrot: Adds a hint of sweetness and a pop of color that makes each fritter look more vibrant.
- Spring onions: They bring a mild sharpness without overpowering the other flavors.
- Eggs: These bind everything together and give the fritters structure so they hold up in the pan.
- All purpose flour and cornstarch: The combo creates a batter that is tender but crisp once fried.
- Baking powder: Just a small amount gives the fritters a little lift and keeps them from feeling dense.
- Garlic powder and smoked paprika: Subtle but essential for depth, the paprika is optional but I never skip it.
- Fresh parsley: Brightens everything up and makes the fritters taste fresher.
- Milk: Loosens the batter just enough to coat the vegetables evenly.
- Vegetable oil: For frying, use enough to get a good sizzle but not so much that they swim.
- Greek yogurt and mayonnaise: The base of the sauce, creamy and tangy with just the right amount of richness.
- Lemon juice, Dijon mustard, and honey: These balance each other out to create a sauce that is bright, sharp, and just a little sweet.
- Minced garlic: A tiny clove goes a long way in the dipping sauce, adding a punchy bite.
Instructions
- Prep the vegetables:
- Toss the shredded cabbage, grated carrot, and sliced spring onions together in a large bowl. This is where the fritter gets its body, so mix it well.
- Whisk the wet ingredients:
- In another bowl, beat the eggs with the milk, salt, pepper, garlic powder, smoked paprika, and parsley until everything is smooth and fragrant.
- Make the batter:
- Stir in the flour, cornstarch, and baking powder until you have a thick, lump free batter. It should be thick enough to cling to the vegetables.
- Combine with vegetables:
- Fold the cabbage mixture into the batter, stirring until every shred is coated. The batter should just hold everything together without being soupy.
- Heat the oil:
- Pour about a quarter inch of oil into a large skillet and set it over medium heat. You will know it is ready when a tiny drop of batter sizzles immediately.
- Fry the fritters:
- Scoop about two tablespoons of batter per fritter, drop it into the hot oil, and gently flatten it with the back of your spoon. Fry in batches so they have room to crisp up, about three to four minutes per side until deep golden.
- Drain and rest:
- Transfer the cooked fritters to a plate lined with paper towels to soak up any extra oil. They will stay crispy if you do not stack them too soon.
- Mix the dipping sauce:
- While the fritters cook, whisk together the yogurt, mayonnaise, lemon juice, mustard, honey, and minced garlic in a small bowl. Taste and adjust the salt and pepper as you like.
- Serve warm:
- Plate the fritters while they are still hot and serve the dipping sauce on the side. They are best eaten right away, crispy and steaming.
Save The first time I served these at a small dinner, I thought they would just be a little appetizer to keep people busy while I finished the main course. Instead, everyone kept circling back to the platter, dipping and chatting, and by the time I brought out the rest of the meal, half the group was already full. It became clear these fritters were not just a side act.
Making Them Ahead
You can prep the batter and vegetable mixture a few hours in advance and keep it covered in the fridge, but fry them fresh for the best texture. If you need to reheat leftovers, pop them in a hot oven for a few minutes instead of the microwave so they crisp back up. They will never be quite as perfect as straight from the pan, but they are still worth eating.
Flavor Variations
I have stirred in grated zucchini when I had extra from the garden, and I have swapped the parsley for cilantro when I wanted a brighter, more herbal note. A handful of panko mixed into the batter gives them an even crunchier crust, and a pinch of chili flakes in the batter or the sauce adds a nice kick if you are in the mood for heat. You can also make the dipping sauce with sour cream instead of yogurt for a richer, tangier flavor.
Serving Suggestions
These fritters work as a snack, a starter, or even a light lunch if you pair them with a simple salad. I have served them alongside grilled chicken, tucked them into pita with lettuce and tomato, and even eaten them cold straight from the fridge the next morning. They are versatile enough to fit into whatever kind of meal you are putting together.
- Serve them with a squeeze of fresh lemon for extra brightness.
- Pair with a crisp white wine or sparkling water with lime.
- Double the batch if you are feeding a crowd, they disappear fast.
Save These fritters have become one of those recipes I turn to when I want something satisfying without a lot of fuss. They remind me that good food does not have to be complicated, just honest and made with a little care.
Common Recipe Questions
- → Can I make these fritters ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and refrigerate it. For best results, fry them just before serving to maintain their crispiness. Cooked fritters can be reheated in a 375°F oven for 5-7 minutes.
- → What oil is best for frying these fritters?
Vegetable oil, canola oil, or sunflower oil work best due to their high smoke points and neutral flavor. Use enough oil to reach about 1/4 inch depth in your skillet for even browning.
- → How do I prevent the fritters from falling apart?
Make sure the batter is thick enough to hold the vegetables together. Don't flip them too early—wait until the bottom is golden and set. Adding cornstarch and baking powder helps bind the ingredients and creates structure.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F for 20-25 minutes, flipping halfway through. Brush both sides with oil before baking. They won't be quite as crispy as fried but will still be delicious and lighter.
- → What can I substitute for the dipping sauce?
You can use sour cream instead of Greek yogurt, or try a sweet chili sauce, sriracha mayo, or even a simple soy-ginger dipping sauce for an Asian-inspired twist.
- → How should I store leftover fritters?
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness. They can also be frozen for up to 2 months.