Cabbage Fritters With Dipping Sauce (Printable)

Crispy shredded cabbage fritters served with a tangy yogurt dipping sauce. Ready in 35 minutes, vegetarian-friendly.

# 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 lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon honey
20 - 1 small garlic clove, minced
21 - Salt and pepper to taste

# How-To Steps:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrot, and sliced spring onions.
02 - In a separate bowl, whisk together eggs, milk, salt, pepper, garlic powder, smoked paprika, and fresh parsley until well combined.
03 - Add flour, cornstarch, and baking powder to the wet mixture. Stir until the batter is smooth and lump-free.
04 - Fold the cabbage vegetable mixture into the batter, ensuring all vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
06 - Scoop approximately 2 tablespoons of batter per fritter and gently flatten in the hot oil. Fry in batches for 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
07 - While fritters cook, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Whisk until smooth and adjust seasoning with salt and pepper to taste.
08 - Arrange warm fritters on a serving plate and serve alongside the tangy dipping sauce.

# Expert Advice:

01 -
  • They turn half a head of cabbage into something you actually crave, not just tolerate.
  • The batter comes together in one bowl with no fancy equipment or tricky techniques.
  • That dipping sauce is tangy enough to wake up your taste buds and creamy enough to keep you coming back.
  • You can fry them in batches and keep them warm in the oven without losing any crunch.
02 -
  • If the oil is too hot, the outside will burn before the inside cooks through, so keep the heat at medium and adjust as you go.
  • Don't overcrowd the pan or the temperature will drop and your fritters will turn greasy instead of crispy.
  • Let the fritters sit undisturbed for the first two minutes so they set up and don't fall apart when you flip them.
03 -
  • Press the shredded cabbage gently in a clean towel to remove excess moisture before mixing it into the batter.
  • Use a small ice cream scoop to portion the fritters so they all cook evenly and look uniform.
  • If the batter feels too thick, add a tablespoon of milk at a time until it loosens just enough to coat the veggies without being runny.
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