Cabbage Fritters With Dipping Sauce (Printable)

Golden, crispy cabbage fritters served with a tangy yogurt-based dipping sauce. Ready in 35 minutes.

# What You'll Need:

→ For the Fritters

01 - 3 cups finely shredded green cabbage
02 - 1 medium carrot, grated
03 - 2 spring onions, finely sliced
04 - 2 large eggs
05 - 1/2 cup all-purpose flour
06 - 1/4 cup cornstarch
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - 2 tablespoons chopped fresh parsley
13 - 1/3 cup milk
14 - Vegetable oil for frying

→ For the Dipping Sauce

15 - 1/3 cup plain Greek yogurt
16 - 2 tablespoons mayonnaise
17 - 1 tablespoon fresh lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon honey
20 - 1 small garlic clove, finely minced
21 - Salt and pepper to taste

# How To Make It:

01 - In a large mixing bowl, combine the shredded green cabbage, grated carrot, and sliced spring onions.
02 - In a separate bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, smoked paprika, and fresh parsley until well incorporated.
03 - Add the all-purpose flour, cornstarch, and baking powder to the wet mixture, stirring until the batter reaches a smooth consistency.
04 - Add the cabbage mixture to the batter and fold until all vegetables are evenly coated with the batter.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat until the surface shimmers.
06 - Scoop approximately 2 tablespoons of batter for each fritter and gently flatten into the heated oil using a slotted spatula.
07 - Fry the fritters in batches for 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
08 - In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic. Whisk until smooth and adjust seasonings with salt and pepper.
09 - Arrange warm fritters on a serving plate with the tangy dipping sauce positioned on the side.

# Expert Suggestions:

01 -
  • They turn humble cabbage into something genuinely craveable and crispy.
  • The batter comes together in minutes with ingredients you probably already have.
  • They are satisfying enough to eat as a meal but light enough to keep reaching for more.
  • The tangy dipping sauce makes every bite feel a little more special.
02 -
  • Do not overcrowd the pan or the fritters will steam instead of crisp, and you will lose that golden crunch.
  • If the batter feels too thick, add a splash more milk, but if it is too loose, the fritters will fall apart in the oil.
  • Let the oil come back to temperature between batches or the next round will turn out greasy and pale.
03 -
  • Press out as much moisture as possible from the cabbage and carrot before mixing or the batter will be too watery and the fritters will not hold together.
  • Use a cookie scoop or ice cream scoop to portion the batter evenly so all the fritters cook at the same rate.
  • Keep the finished fritters warm in a low oven while you fry the rest so you can serve them all hot at once.
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