Cabbage Fritters With Dipping Sauce (Print Version)

Crispy golden fritters made with shredded cabbage, carrots, and spring onions, served with tangy yogurt sauce.

# 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, optional
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, finely minced
21 - Salt and pepper to taste

# How-To Steps:

01 - In a large bowl, combine the shredded cabbage, grated carrot, and spring onions.
02 - In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley.
03 - Add the flour, cornstarch, and baking powder to the wet mixture. Stir until smooth.
04 - Add the cabbage mixture to the batter. Mix until the vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat.
06 - Scoop about 2 tablespoons of the batter for each fritter and gently flatten in the pan.
07 - Fry the fritters in batches for 3 to 4 minutes per side, or until golden brown and crispy. Drain on paper towels.
08 - Mix all dipping sauce ingredients in a small bowl until smooth. Adjust seasoning to taste.
09 - Serve the warm fritters with the tangy dipping sauce on the side.

# Expert Advice:

01 -
  • They come together so fast you can make them on a whim when friends show up unannounced.
  • The batter crisps up like magic in the pan, giving you that restaurant quality crunch at home.
  • You probably already have everything you need sitting in your fridge right now.
  • They taste indulgent but are mostly just vegetables held together by hope and a little flour.
02 -
  • Do not skip draining the fritters on paper towels or they will get soggy on the bottom and lose that crunch.
  • If your batter seems too thick, add a tiny splash more milk, if it is too thin, sprinkle in a bit more flour.
  • The oil temperature matters, too hot and they burn outside while staying raw inside, too cool and they absorb all the oil and taste greasy.
03 -
  • Press down gently on the fritters with your spatula right after you add them to the pan, it helps them cook evenly and get crispy all over.
  • Make a double batch of the dipping sauce, it keeps in the fridge for days and is amazing on sandwiches, roasted vegetables, or even as a salad dressing.
  • Use a cast iron skillet if you have one, it holds heat better and gives you the most consistent golden color.
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