Cabbage Fritters With Dipping Sauce

There was a rainy Tuesday when I had half a cabbage sitting in the crisper and zero plan for dinner. I started grating it just to see what would happen, added some eggs and flour, and within twenty minutes the kitchen smelled like a street fair. My neighbor knocked on the door asking what I was frying. That's how these fritters snuck into my weekly rotation.

I brought a platter of these to a potluck once, skeptical anyone would care about fried cabbage. They disappeared before the main course even hit the table. Someone's kid called them crispy pancakes and asked for the recipe in crayon on a napkin. I still have that napkin tucked in my recipe binder.

Ingredients

• Green cabbage: Shred it fine so it softens quickly and holds together in the batter without turning watery.
• Carrot: Adds a hint of sweetness and those little flecks of orange that make each bite look alive.
• Spring onions: Their mild bite balances the richness of frying without overpowering the vegetables.
• Eggs: They bind everything and give the fritters a tender, almost custardy center.
• All-purpose flour and cornstarch: Flour provides structure while cornstarch keeps the edges extra crispy.
• Baking powder: Just half a teaspoon makes them puff slightly and stay light instead of dense.
• Garlic powder and smoked paprika: Quiet background flavors that make people wonder what the secret is.
• Fresh parsley: Brightens the whole thing and adds tiny green bursts you notice with every bite.
• Milk: Loosens the batter just enough to coat the vegetables without turning soupy.
• Vegetable oil: Use enough to shallow fry so the bottoms get properly golden and crunchy.
• Greek yogurt and mayonnaise: The base of the sauce, creamy and tangy with just enough body to cling to a warm fritter.
• Lemon juice and Dijon mustard: Sharpness that cuts through the fried richness and wakes up your taste buds.
• Honey: A tiny drizzle rounds out the acidity and makes the sauce feel more complete.
• Garlic clove: Minced fine and raw, it gives the dip a little bite that feels intentional.

Instructions

Prep the vegetables:

Toss the shredded cabbage, grated carrot, and sliced spring onions together in a large bowl. Let them sit while you mix the batter so any excess moisture can settle.

Make the wet mixture:

Whisk eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until everything is evenly blended and slightly frothy.

Build the batter:

Stir in the flour, cornstarch, and baking powder until the mixture is smooth with no dry pockets. It should look thick but pourable.

Combine with vegetables:

Fold the cabbage mixture into the batter, stirring until every shred is coated. The batter should just barely hold the vegetables together.

Heat the oil:

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

Fry the fritters:

Scoop two tablespoons of batter per fritter, gently flatten each one with the back of the spoon, and fry in batches for three to four minutes per side until deeply golden. Don't crowd the pan or they'll steam instead of crisp.

Drain and rest:

Transfer finished fritters to a plate lined with paper towels. They'll stay crispy for a few minutes while you finish the batch.

Whisk the dipping sauce:

Combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Taste and adjust salt, pepper, or lemon as needed.

Serve warm:

Arrange the fritters on a platter with the dipping sauce in the center. They're best enjoyed while still hot and crunchy.

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One evening I made these for myself and ate four in a row standing at the stove, dipping each one straight into the sauce bowl. No plate, no pretense. Sometimes the best meals are the ones you don't bother to photograph.

Getting the Texture Just Right

The secret to fritters that hold together without turning mushy is in how finely you shred the cabbage. If the pieces are too big, they won't soften in time and the fritters will fall apart when you flip them. I learned this after my first batch crumbled in the pan like a bad idea. Now I use the fine side of the grater and press down hard, and everything cooks evenly.

Make-Ahead and Storage

You can prep the batter up to two hours ahead and keep it in the fridge, just give it a quick stir before frying. Cooked fritters reheat beautifully in a hot oven for about five minutes, they won't be quite as crispy as fresh but they're still worth eating. I've even frozen leftovers and reheated them straight from the freezer at 375 degrees, they come back to life better than I expected.

Variations and Swaps

If you want to make these gluten-free, swap the all-purpose flour for a one-to-one blend and they'll turn out nearly identical. I've also made them with shredded zucchini instead of carrot when my garden was overflowing, just squeeze out the extra water first. For a spicy version, stir in some chili flakes or a diced jalapeño, the dipping sauce cools it down just enough.

• Add a handful of panko breadcrumbs to the batter for an even crunchier crust.
• Swap Greek yogurt with sour cream in the sauce if that's what you have on hand.
• Try adding fresh cilantro or dill instead of parsley for a completely different flavor angle.

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These fritters have a way of turning an ordinary evening into something a little more special without any real effort. Make them once and they'll start showing up in your kitchen more often than you planned.

Recipe FAQs

→ Can I bake these fritters instead of frying?

Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through. Brush with oil for better browning, though they won't be quite as crispy as fried versions.

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

Make sure your batter isn't too wet and allow the oil to heat properly before adding the fritters. Avoid flipping them too early—wait until the edges are set and golden before turning.

→ Can I make the batter ahead of time?

It's best to fry the fritters immediately after mixing, as the cabbage releases moisture over time which can make the batter watery. However, you can prep the vegetables and dry ingredients separately in advance.

→ What can I substitute for the dipping sauce?

Try sweet chili sauce, sriracha mayo, or a simple soy-ginger dipping sauce. You can also serve them with ranch dressing or tzatziki for variety.

→ How do I store leftover fritters?

Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 5-7 minutes to restore crispiness.

→ Can I freeze these fritters?

Yes, freeze cooked and cooled fritters in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven at 375°F for 12-15 minutes until heated through and crispy.