Cabbage Fritters With Dipping Sauce

The smell of frying cabbage hit me before I even walked into my neighbor's kitchen, warm and sweet with a faint char around the edges. She was standing at the stove with a spatula in one hand and a glass of lemonade in the other, flipping golden rounds that hissed and crackled in the oil. I asked what she was making, and she just shrugged and said, leftovers with a little magic. That magic turned out to be these fritters, crispy, tender, and so good I stood there eating three of them straight from the paper towel.

I made these for a potluck once, thinking they might get lost next to all the casseroles and dips. Instead, people kept circling back to the plate, picking up just one more, then another. Someone asked if I'd brought them from a restaurant. I didn't tell them how easy they were to make until later, because honestly, I liked the mystery a little too much.

Ingredients

• Green cabbage: Shred it fine so it cooks evenly and doesn't leave big crunchy bits that stick out of the fritter.
• Carrot: Adds a hint of sweetness and a pop of color that makes each fritter look more alive.
• Spring onions: Their mild sharpness fades just enough during frying to leave behind a savory depth without overpowering.
• Eggs: They bind everything together and give the fritters structure without making them heavy.
• All-purpose flour: Provides the base that holds the batter, but don't overmix or it'll get tough.
• Cornstarch: This is the secret to that extra crispy edge you want on every bite.
• Baking powder: Just a little lift so the fritters stay light and don't turn dense.
• Salt, black pepper, garlic powder: The backbone of flavor that makes each fritter taste intentional, not bland.
• Smoked paprika: Optional, but it adds a whisper of smokiness that makes people wonder what your secret is.
• Fresh parsley: Brightens everything up and adds a fresh note that cuts through the richness.
• Milk: Loosens the batter just enough to coat the veggies without drowning them.
• Vegetable oil: Use enough to shallow fry so the fritters get crispy all over, not soggy on the bottom.
• Greek yogurt: The tangy base of the sauce that balances out the richness of the mayo.
• Mayonnaise: Adds creaminess and body, making the sauce cling to each fritter.
• Lemon juice: Wakes up the whole sauce with brightness and keeps it from feeling too heavy.
• Dijon mustard: A little sharpness that adds complexity without being obvious.
• Honey: Just a touch to round out the acidity and bring everything into balance.
• Garlic clove: Mince it fine so it melts into the sauce and doesn't hit you with raw bite.

Instructions

Prep the Vegetables:

Toss the shredded cabbage, grated carrot, and sliced spring onions together in a large bowl until evenly mixed. The finer you shred the cabbage, the easier it is to form neat, cohesive fritters.

Make the Wet Mix:

Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley in a separate bowl until smooth and well combined. This step ensures the seasonings are evenly distributed before the flour goes in.

Add the Dry Ingredients:

Stir in the flour, cornstarch, and baking powder, mixing just until you have a smooth batter with no lumps. Overmixing will make the fritters tough, so stop as soon as it comes together.

Fold in the Veggies:

Add the cabbage mixture to the batter and stir gently until every shred is coated. The batter should cling to the vegetables without pooling at the bottom of the bowl.

Heat the Oil:

Pour about a quarter inch of vegetable oil into a large skillet and heat over medium until it shimmers. Test with a tiny bit of batter, it should sizzle immediately but not smoke.

Form and Fry:

Scoop about two tablespoons of batter per fritter, drop it into the oil, and gently flatten with the back of the spoon. Fry in batches for three to four minutes per side until golden brown and crispy, then drain on paper towels.

Mix the Sauce:

Combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Stir until smooth, then taste and adjust salt and pepper as needed.

Serve Warm:

Arrange the fritters on a plate while they're still hot and set the dipping sauce on the side. They're best eaten right away, when the edges are still crackling.

Save

There was an evening when I made these on a whim, just because I had cabbage that needed using. My sister stopped by unannounced, tired from work, and I handed her one with a napkin. She closed her eyes after the first bite and said, this is exactly what I needed. Sometimes food doesn't have to be fancy to feel like everything.

Making Them Ahead

You can mix the batter and shred the vegetables a few hours early, but don't combine them until you're ready to fry or the cabbage will release water and make the batter soupy. If you need to fry them ahead, reheat the fritters in a hot oven for about five minutes to bring back the crispness. The dipping sauce actually gets better after sitting for a while, so make it first and let the flavors meld in the fridge.

Flavor Variations

I've swapped the parsley for cilantro and added a pinch of cumin when I wanted something with a little more warmth. You can also fold in a handful of shredded cheese for richness, or toss in some finely chopped jalapeño if you like heat. Once I stirred in a tablespoon of sesame oil and served them with a soy-ginger dipping sauce, and they tasted like a completely different dish.

Serving Suggestions

These fritters work just as well as a side dish next to grilled chicken or fish as they do on their own as a snack. I've served them on a platter with the sauce in the center for parties, and they disappear faster than anything else on the table. They're also great tucked into pita bread with lettuce and a drizzle of the tangy sauce for a quick lunch.

• Sprinkle them with fresh herbs or a squeeze of lemon right before serving for extra brightness.
• Pair them with a crisp green salad to balance the richness of the fried batter.
• If you have leftovers, chop them up and toss them into a grain bowl with avocado and a soft-boiled egg.

Save

Every time I make these, I'm reminded that the best recipes are the ones that don't ask much but give back so generously. Serve them warm, share them often, and don't be surprised when they become the thing people ask you to bring.

Recipe FAQs

→ Can I make these fritters ahead of time?

Yes, you can prepare the fritters a few hours in advance and reheat them in a 180°C oven for 5-7 minutes to restore crispiness. The dipping sauce can be made up to 2 days ahead and stored in the refrigerator.

→ What can I use instead of all-purpose flour?

You can substitute with a gluten-free flour blend in equal amounts. Rice flour or chickpea flour also work well, though they may slightly alter the texture and flavor of the fritters.

→ How do I prevent the fritters from falling apart while frying?

Make sure the batter is thick enough to hold the vegetables together. If it seems too thin, add a tablespoon more flour. Also, avoid overcrowding the pan and let each fritter set for a minute before flipping.

→ Can I bake these instead of frying?

Yes, you can bake them at 200°C for 20-25 minutes, flipping halfway through. Brush with a little oil before baking for better browning, though they won't be quite as crispy as the fried version.

→ What other vegetables can I add to the fritters?

Grated zucchini, bell peppers, or corn kernels work wonderfully. Just be sure to squeeze out excess moisture from watery vegetables like zucchini before adding them to the batter.

→ 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 maintain crispiness. They can also be frozen for up to 2 months.